Poached Lobster Tail w/ Cauliflower and Lobster Butter Sauce
In the meantime put a big pan of water on to blanch the lobsters and have a big bowl of ice water ready, in which you will submerge the lobsters. In another pan sweat the onions in olive oil, with the carrots, celery and leek until soft then add the tomato puree. Now that the water is boiling remove the lobster from th…
Then remove the tails and claws and place the tails into the boiling water (about 20 – 30 seconds) until the shell starts to turn red and the tails turns up. Remove the tails from the boiling water and plunge straight into iced water.
Put the claws in the water, re-boil and then leave them to cool down in the liquid. Remove the tail meat from the shell and place in the fridge. Crush all the lobster bones, put the pan with the sweated vegetables back on the stove and heat up, then add the lobster shells to the pan and cook until the protein has kicked off to set.
Add a little brandy and reduce, then add just enough water to cover the bones, add the thyme and bring to the boil. Cook for 10 mins then add the tarragon, cook for 3 minutes then remove the pan from the heat and leave to stand for a couple of minutes.
Pass through a fine chinois into a small pan and bring back to the boil and put to one side. Take the claws out of the water, remove meat from shell and put to one side in a fridge – this can be used for a salad at a later date.
For each portion of sauce take 100ml (3.4oz) of lobster stock and add 10g (0.35oz) of butter. Poach the lobster tails in the remaining stock (just make sure you have enough stock to cover them).
To poach the tails bring the stock to the boil, drop in the lobster tails and remove from the heat leave to poach for 4 minutes. Serve on caramelised cauliflower and cauliflower purée with the lobster butter sauce.
Place all the good quality florets to one side; the remaining will be used for the purée. Blanch the slices of cauliflower in boiling salted water until half cooked. Cauliflower Purée For the purée, chop up all the trimmings into small pieces and place into a pan.
Boil quickly until close to all of the water has gone, then add a little double cream and boil for a couple of minutes until it starts to thicken slightly. To serve dish, place caramelised cauliflower in a round on the bottom of the plate.
Purée in the centre then poached lobster tail on top, pour the butter sauce over and serve immediately.
- Who: Poached Lobster Tail · Cauliflower Puree · Lobster Butter Sauce William
