📝 About This Recipe
This quintessential Contemporary American masterpiece elevates the pristine sweetness of Maine Lobster through the gentle, luxurious technique of butter poaching. By slowly tempering the lobster in a stabilized butter emulsion, the meat achieves a silkiness that is unattainable through traditional boiling or steaming. Enhanced with a hint of saffron and citrus, this dish represents the pinnacle of coastal fine dining, offering a melt-in-your-mouth experience that is both decadent and refined.
🥗 Ingredients
The Lobster
- 4 pieces Live Maine Lobsters (1.5 lbs each, chilled)
- 2 tablespoons Kosher Salt (for the blanching water)
The Beurre Monte (Poaching Liquid)
- 1 pound Unsalted High-Fat Butter (European style, cut into 1-inch cubes, chilled)
- 2 tablespoons Water (to start the emulsion)
- 1 pinch Saffron Threads (crushed)
- 2 sprigs Fresh Tarragon
- 1 strip Lemon Zest (removed with a vegetable peeler)
Accompaniments and Garnish
- 4 bulbs Baby Fennel (trimmed and halved)
- 1 tablespoon Chives (finely minced)
- 1/2 cup Micro-greens or Pea Shoots (for plating)
- 1 teaspoon Maldon Sea Salt (for finishing)
👨🍳 Instructions
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1
Prepare a large pot of boiling salted water and a large bowl filled with ice and water (ice bath). This is for 'par-cooking' the lobster to easily remove the meat from the shell.
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2
Submerge the live lobsters in the boiling water for exactly 2 minutes for the tails and 4 minutes for the claws. Remove immediately and plunge into the ice bath to stop the cooking process.
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3
Once cool, carefully remove the meat from the shells. Twist off the tails, use kitchen shears to cut down the center of the underside, and pull the meat out in one piece. For claws, crack gently with the back of a knife to keep the meat intact. Set the raw-centered meat aside on a paper towel-lined plate.
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4
Create the Beurre Monte: In a medium saucepan, bring the 2 tablespoons of water to a simmer over medium heat. Reduce heat to low.
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5
Begin whisking in the chilled butter cubes, one or two at a time. Maintain a temperature between 160°F and 175°F (71°C-79°C). Do not let the mixture boil, or the emulsion will break.
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6
Once all the butter is incorporated and you have a creamy, opaque liquid, add the saffron threads, tarragon sprigs, and lemon zest strip. Let steep for 5 minutes on very low heat.
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7
In a separate small skillet, poach the baby fennel in 3 tablespoons of the Beurre Monte over medium-low heat until tender, about 8 minutes.
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8
Carefully place the lobster tail and claw meat into the main pot of Beurre Monte. Ensure the meat is fully submerged. If necessary, use a small piece of parchment paper on the surface to keep them submerged.
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9
Poach the lobster gently for 5-7 minutes. The internal temperature of the lobster should reach 140°F (60°C). The meat should be opaque and firm yet incredibly tender.
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10
Using a slotted spoon, remove the lobster from the butter and let any excess drain for a second.
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11
To plate, place a portion of poached fennel in the center of a warmed shallow bowl. Arrange one tail and two claws elegantly over the fennel.
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12
Spoon 2 tablespoons of the poaching butter over the lobster. Garnish with minced chives, micro-greens, and a pinch of Maldon sea salt. Serve immediately.
💡 Chef's Tips
Use a digital thermometer to monitor the butter temperature; if it goes above 185°F, the butter will separate into oil and solids. Always use high-quality European-style butter (like Plugra or Kerrygold) as the higher fat content creates a more stable emulsion. If the emulsion breaks (looks oily), whisk in a teaspoon of cold water vigorously to bring it back together. Don't throw away the lobster shells; roast them and simmer with aromatics to make a world-class lobster stock for later use. Ensure the lobster meat is at room temperature for 10 minutes before poaching to ensure even cooking through the center.
🍽️ Serving Suggestions
Pair with a crisp, buttery Chardonnay from the Russian River Valley or a vintage Blanc de Blancs Champagne. Serve alongside a silky parsnip purée or a light celery root remoulade for textural contrast. Accompany with warm, crusty sourdough bread to soak up the remaining saffron butter. A side of butter-braised leeks or asparagus tips complements the sweetness of the Maine lobster perfectly.