Saffron-Scented Blue Lobster with...Saffron-Scented Blue Lobster with Verjus Emulsion and Braised Fennel

Butter-poached succulent lobster tails served over a bed of aromatic saffron-infused fennel, finished with a bright and velvety verjus reduction.

Ingredients

Cooking Instructions

1. 01

   Par-boil the lobster tails in salted boiling water for 2 minutes. Shock immediately in an ice bath. Carefully remove the meat from the shells, keeping the tails whole.

2. 02

   Prepare the beurre monté: Bring 30ml of water to a simmer in a small saucepan. Gradually whisk in 200g of the butter, one tablespoon at a time, to create a stable emulsion. Keep the temperature between 160°F and 175°F (71°C-79°C).

3. 03

   In a separate pan, sauté the shaved fennel and minced shallots in 20g of butter until translucent. Add the saffron threads and a splash of water; cover and braise over low heat until the fennel is tender.

4. 04

   For the emulsion: In a small sauté pan, reduce the verjus by half. Add the heavy cream and whisk in the remaining 30g of butter. Season with a pinch of salt and froth with an immersion blender just before serving.

5. 05

   Submerge the lobster tails into the beurre monté. Poach gently for 6-8 minutes until the internal temperature reaches 140°F (60°C).

6. 06

   To plate: Place a neat mound of saffron fennel in the center of two warmed plates. Top each with a lobster tail. Spoon the frothed verjus emulsion around the base and finish with drops of chive oil and a sprinkle of Maldon salt.