📝 About This Recipe
This exquisite dish marries the oceanic sweetness of succulent Maine lobster with the warm, floral aromatic of Tahitian vanilla. By gently poaching the lobster in a custom-infused grapeseed oil, we preserve its delicate texture, resulting in a melt-in-your-mouth experience that is both sophisticated and surprising. It is a masterclass in flavor balancing, where the vanilla acts not as a sweetener, but as a savory bridge between the rich crustacean and bright citrus accents.
🥗 Ingredients
The Vanilla Infusion
- 2 cups Grapeseed Oil (or any neutral high-quality oil)
- 1 piece Tahitian Vanilla Bean (split lengthwise and seeds scraped)
- 1 whole Star Anise (to add subtle depth)
The Lobster
- 2 pieces Fresh Maine Lobster Tails (4-6 oz each, shells removed)
- 2 pieces Fresh Maine Lobster Claws (pre-shucked, knuckle meat included)
- 1 pinch Fine Sea Salt (for initial seasoning)
Aromatics and Garnish
- 2 tablespoons Unsalted Butter (cold, cubed)
- 1 tablespoon Fresh Chives (minced)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1 pinch Fleur de Sel (for finishing)
- 1/4 cup Micro-greens (for plating)
👨🍳 Instructions
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1
Begin by preparing the vanilla oil. In a small, heavy-bottomed saucepan, combine the grapeseed oil, the scraped vanilla seeds, the split pod, and the star anise.
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2
Place the saucepan over very low heat. Use a digital thermometer to bring the oil to 140°F (60°C). Let it steep at this temperature for at least 20 minutes to fully extract the aromatics.
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3
While the oil infuses, prepare the lobster. Ensure the lobster meat is completely dry by patting it gently with paper towels; moisture is the enemy of a clean oil poach.
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4
Lightly season the lobster meat with a tiny pinch of fine sea salt. Set aside at room temperature for 10 minutes.
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5
Strain the vanilla oil through a fine-mesh sieve into a clean, narrow saucepan or a small cocotte to remove the pod and star anise. Discard the solids.
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6
Reheat the strained oil until it reaches a steady 135°F (57°C). This low temperature ensures the lobster stays tender and does not become rubbery.
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7
Gently submerge the lobster tails and claws into the warm oil. The meat should be completely covered. If it isn't, transfer to a smaller vessel.
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8
Maintain the oil temperature between 130°F and 135°F. Poach the lobster for 8-10 minutes. The meat will transform from translucent to a soft, opaque white with vibrant red highlights.
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9
Using a slotted spoon, carefully remove the lobster from the oil and let the excess oil drain off for a moment over the pot.
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10
In a separate small skillet over medium-low heat, add 2 tablespoons of the vanilla poaching oil and the cold butter cubes. Whisk until emulsified and frothy.
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11
Place the poached lobster into the butter-oil emulsion for 30 seconds, spooning the liquid over the meat to glaze it beautifully.
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12
Remove from heat and immediately sprinkle with lemon zest and minced chives.
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13
Plate the lobster on warmed dishes. Drizzle a teaspoon of the remaining butter-oil glaze over each piece.
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14
Finish with a delicate sprinkle of Fleur de Sel and garnish with micro-greens for a pop of color and freshness.
💡 Chef's Tips
Use a digital thermometer religiously; poaching above 145°F will cause the lobster proteins to tighten and toughen. Choose Tahitian vanilla beans if possible, as they have floral and cherry notes that pair better with seafood than the smoky Madagascar variety. Save the leftover vanilla oil! Strain it and keep it in the fridge for up to a week to sear scallops or dress a citrus salad. If you are using frozen lobster, ensure it is thawed completely in the refrigerator and brought to room temperature before poaching. Don't discard the lobster shells; use them to make a quick stock or bisque while the lobster poaches.
🍽️ Serving Suggestions
Pair with a glass of chilled, buttery Chardonnay or a vintage Champagne to complement the richness. Serve alongside a silky parsnip purée to echo the earthy sweetness of the vanilla. A side of blanched asparagus with a squeeze of lemon provides a necessary crisp contrast. Accompany with warm, crusty brioche rolls to soak up every drop of the vanilla-infused oil and butter.