Homard Poché au Beurre...Homard Poché au Beurre et Mousseline de Topinambours à la Vanille

Succulent Atlantic lobster tails butter-poached to perfection, served over a silky vanilla-infused sunchoke purée with a toasted hazelnut brown butter emulsion.

Ingredients

Cooking Instructions

1. 01

   Par-boil the lobster tails in salted water for 2 minutes. Immediately shock in an ice bath. Once cool, carefully remove the meat from the shells, keeping the tails intact.

2. 02

   For the purée, boil the diced sunchokes in salted water until very tender. Drain and transfer to a high-speed blender. Add the heavy cream and vanilla bean seeds. Blend until completely smooth, then pass through a fine-mesh chinois. Season with fleur de sel.

3. 03

   In a small, deep saucepan, melt the cultured butter over very low heat. Use a thermometer to maintain the butter temperature between 60°C and 65°C (140°F-150°F). Submerge the lobster tails and poach gently for 8-10 minutes until just opaque.

4. 04

   While the lobster poaches, prepare the emulsion. In a separate small pan, heat 50g of the butter until it turns golden brown and smells nutty (beurre noisette). Sauté the shallots in the brown butter for 1 minute, deglaze with white wine, and reduce by half. Whisk in a splash of cream and lemon juice. Emulsify with an immersion blender until frothy.

5. 05

   To plate, place a generous swipe of the warm sunchoke purée on a pre-heated plate. Slice the poached lobster tails into thick medallions and arrange atop the purée.

6. 06

   Spoon the frothy brown butter emulsion around the plate. Garnish with a sprinkle of fleur de sel and delicate micro-greens. Serve immediately.