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°

SOUS VIDE BUTTER-POACHED LOBSTER TAILS

Steps:

• Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
• Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
• Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
• Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
• When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

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.