Butter Poached Main Lobster With Sweet Pea Puree And Truffle Carrot Sauce Recipes

HOW TO BUTTER POACH LOBSTER TAILS

Steps:

• In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
• Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
• Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°

BUTTER POACHED LOBSTER, MUSCADE DE PROVENCE RAVIOLI, TRUFFLE BUTTER SAUCE

Steps:

• To make the lobster: Have ready a large bowl filled with ice. Fill a very large wide-bottomed pot with water and add the vinegar, carrots, onion, celery, anise seed, fennel seed, coriander seed, bay leaf, and cayenne. Bring to a boil, submerge the lobsters (cook one at a time if they don't all fit) in the pot and cook for 5 minutes. Remove the lobsters and immediately place in the ice bath to stop further cooking.
• Lay a lobster on a towel; pull the legs off and snap off the knuckles. Remove the thin part of the claws and the bone inside the claw meat by twisting and pulling it out. Lay the claw flat on a towel, cover, and gently pound with a wide mallet or heel of a knife. Use your fingers to gently push the meat through the large opening at the other end. Lay the tail meat flat and use shears to cut in half lengthwise through the middle. Remove the vein running through the inside of the tail but leave the meat inside the tail.
• For the knuckles, cut off the top joint of each knuckle and use scissors to cut away the shell along the smooth outside edge of the knuckle. Use your finger to open up the shell and remove the meat. Reserve the meat on a paper towel, cover, and refrigerate.
• For the body, pull back and discard the sack behind the head. Save the dark green roe for a sauce and the body and legs for a stock, if you want. Discard the tomalley and lungs.
• To make the beurre fondue: Heat the olive oil in a saucepan over medium heat. Add the shallots and cook until translucent, 2 to 3 minutes. Add the anise seed, fennel seed, star anise, cayenne, and coriander, and saute for a few more minutes. Add the wine; bring to a boil for 2 minutes. Add the butter pieces gradually and whisk consistently to obtain and emulsify the beurre fondue. Strain out the shallots. Add the tarragon. Season with salt and pepper. Set aside.
• To make the muscade de Provence ravioli: Preheat the oven to 350 degrees F.
• Split the pumpkin and remove the seeds. Set the pieces on a roasting rack in a roasting pan. Dab pieces of the butter on the individual pieces of pumpkin. Drizzle the honey over the pieces, season with salt, pepper, and nutmeg, and set the cinnamon stick on one of the pumpkin halves. Pour the water in the pan and cover with aluminum foil. Bake until the pumpkin is very soft, about 1 hour. Let cool in the pan, reserving the liquid in the pan. Scrape the flesh from the rind; discard the rind and the cinnamon stick. Blend the pumpkin with the remaining liquid in the pan, strain, and refrigerate until ready to use.
• Lay out a wonton wrapper, brush with the beaten egg, and place 1 teaspoon of muscade de Provence filling in the center of the wrapper. Cover with a second wrapper and press down the edges around the filling, making sure to push all air bubbles away from the center towards the outer edges. Press on the edges to seal. Use a cutter in order to shape the ravioli or trim the edges to the desired from. Dust with flour to prevent sticking, and chill until ready to use.
• To cook, blanch the ravioli in boiling water for 1 minute.
• To make the truffle butter sauce: Mix 1 1/2 cups of the beurre fondue with the truffle and veal stock, if using.
• To make the salad: In a bowl, mix together the frisee, celery root, microgreens, almonds, and apples. Toss with the vinaigrette. Season with salt and pepper, to taste.
• To serve: Immerse the lobster in the warm beurre fondue and leave for 2 minutes, off the heat, just long enough to warm up the lobster and finish the cooking. Put a spoonful of truffle butter sauce on the bottom of a plate to make a circle. Put the warm ravioli on top. Season with salt, pepper and drizzle with olive oil. Then set the lobster on the ravioli, pulled somewhat out of its shell. Add the salad on top, tucking it in some of the lobster shell.

LOBSTER SMOTHERED IN WHITE TRUFFLE BUTTER WITH TOASTED WHITE CORN PANCAKES AND ROASTED BABY BEETS

Steps:

• For the corn pancakes: In a mixing bowl, combine the cornmeal, flour, baking powder, honey and salt. In a separate bowl, combine the eggs, milk, and melted butter. Add the egg mixture to the dry ingredients and mix well.
• Heat a griddle or cast iron frying pan over high heat, brush with oil and add 3 tablespoons batter for each pancake (total of 20). Fry for about 1 minute, or until dry around the edges, turn and fry for about 30 seconds until cooked through.
• Keep warm in a 200 degree oven until ready to serve.
• For the truffle butter: Place the butter in a medium bowl. Fold in the truffles until combined and season with salt and pepper to taste. Cover and refrigerate for at least 2 hours. Leftover butter can be frozen.
• For the roasted beets: Preheat oven to 375 degrees F. Rub the beets with the oil, place on a baking sheet and roast until cooked through, approximately 20 to 30 minutes. Let cool slightly and remove skin. Cut into quarters.
• For the vinaigrette: Place the beet juice in a small nonreactive saucepan over high heat and reduce to 3 tablespoons. Strain through a fine strainer into nonreactive bowl and let cool. When cool, slowly whisk in the canola oil until emulsified.
• Whisk together the vinegar and 1/4 teaspoon of salt in a small bowl. Slowly whisk in the beet oil until emulsified. Season with pepper and more salt if needed.
• For the assembly: Heat 3 tablespoons of the truffle butter in a medium saute pan over low heat. Add the 1/2 of the cooked lobster meat and cook for 30 seconds or until just warmed through and season with salt and pepper to taste. Repeat with the remaining lobster. Place 1 of the warm pancakes on each dish, top each pancake with some of the warmed lobster meat and sprinkle with the chives. Repeat, layering, for a total of four layers, top with the remaining 4 pancakes.
• Place the assorted beets around the pancake and drizzle the beets with the beet vinaigrette and chervil leaves. Top with a dollop of the truffle butter and shaved truffles. Serve immediately.

BUTTER POACHED MAIN LOBSTER WITH SWEET PEA PUREE AND TRUFFLE CARROT SAUCE

Steps:

• FOR LOBSTER: Bring 3 gallons of water to boil. Prepare ice bath large enough to hold cooked lobster. Close stopper in sink; add lobsters and cover with boiling water. Let sit 2 minutes. Remove lobsters and pull of claws. Return claws to hot water. Transfer rest of lobsters to ice bath. when cool enough to touch, remove tail from body by pulling and twisting at same time. Cut off shell with kitchen shears. Cut tail in half lengthwise; remove digestive tract. Remove claws by twistin small part of each pincer to remove clear, hard cartilage from inside. Heat 3 Tbsp water in 2 quart pot. Add 2 pounds unsoftened butter a piece at a time, whisking constantly to incorporate. After butter is added, season with salt and lemon juice; keep warm, about 165 degree, over very low flame, whisking occasionally. FOR THE SWEET PEA PUREE: Prepare ice bath. Bring large pot of salted water to boil Drop peas into rapidly boiling water. Cook until just softened but still with a little pop when eaten: sample frequently to check while cooking. Transfer to ice bat and cool. Drain thoroughly; transfer to blender and puree until smooth, adding a little water if needed. Transfer to bowl and season with salt to taste. FOR TRUFFLE CARROT SAUCE: Reduce carrot juice by two thirds in nonreactive pot over medium low heat. Add softened butter 1 Tbsp at a time, whisking constantly. When all butter is added, transfer to blender. Blend on medium and add truffle butter. Remove from blender. Season with salt and pepper to taste. Keep warm over very low heat. TO SERVE: Place lobster tails and claws in shallow casserole. Pour warm butter over and let sit at room temperature 6 minutes. Heat pea puree and divide among 6 plates. Remove lobsters and drain off excess butter; arrange equal portions atop puree. Spoon a little carrot sauce around. Add garnish.