Poached lobster tail with cauliflower and butter sauce

 


Poached lobster tail with cauliflower and butter sauce

Ingredients

Metric

Imperial

Lobster

4 lobsters, each weighing 400g

1 large onion

4 carrots

3 celery sticks

1 leek

2 tbsp of tomato purée

5 tbsp of brandy

6 sprigs of thyme

6 sprigs of fresh tarragon

10g of butter

2 tbsp of cream

4 garlic cloves

olive oil

Cauliflower purée

100ml of double cream

Caramelised cauliflower

1 cauliflower

100g of butter

 

Method

Start by preparing the lobsters. Put the lobsters in a freezer. This will render them insensate. Boil some water and add a dash of white wine vinegar. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head

4 lobsters

Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail

The first cut should be directed forwards toward the head, and the second backwards down the midline towards the tail

Pierce the lobster’s head downward, then place the knife tip just to the body side of the junction of its tail and thorax and cut through the midline. The procedure must not take more than 10 seconds. For diagrams and more detailed information, visit the RSPCA’s website

Once the lobsters are dead, pull each head away from the tail and pull the claws off

In the meantime put a big pan of water on to blanch the lobsters and have a big bowl of ice water ready to submerge the lobsters into

In another pan sweat the onions, carrots, garlic, celery and leek in olive oil until soft. Add the tomato purée and cook a little longer. Put to one side

1 large onion

4 carrots

3 celery sticks

1 leek

2 tbsp of tomato purée

4 garlic cloves

olive oil

Place the tails into the boiling water for about 20-30 seconds until the shell starts to turn red and the tail turns up. Remove the lobster tail from the boiling water and plunge straight into iced water

Put the claws in the water and bring back to a simmer then leave them to cool in the liquid

Remove the tail meat from the shell and place in the fridge

Crush the lobster bones. Put the pan with the sweated vegetables back on the stove and heat up. Add the lobster shells and cook until the protein has started to set

Add a little brandy and reduce. Add just enough water to cover the bones and add the thyme. Bring to the boil and cook for 10 minutes. Add the tarragon and cook for 3 minutes

5 tbsp of brandy

6 sprigs of thyme

6 sprigs of fresh tarragon

Remove the pan from the heat and leave to stand for a couple of minutes. Then pass through a fine sieve into a small pan, bring back to the boil and put to one side

Take the claws out of the water and remove the meat from the shell. Put to one side in a fridge. This meat can be used for a salad or to make this dish into a main course sized portion

For each portion of sauce take 100ml of lobster stock and add 10g of butter

10g of butter

Reduce this very quickly until it starts to thicken, then whisk in 2 tablespoons of cream for each portion. Put to one side

2 tbsp of cream

Poach the lobster tails in the remaining stock, ensuring that you have enough stock to cover the tails. To poach the tails bring the stock up to the boil and drop in the lobster tails. Remove from the heat and leave to poach for 4 minutes

Remove, rest for a couple of minutes and then slice in half

For the caramelised cauliflower, take one large cauliflower and section it up into florets. Cut the florets into 2-3mm thick slices

1 cauliflower

Select all the well-shaped pieces for the caramelised cauliflower, reserving the less attractive pieces for the purée

Blanch the slices of cauliflower in boiling water until half cooked. Refresh in iced water and drain. To serve, caramelise in butter

100g of butter

For the cauliflower purée, finely chop all the cauliflower trimmings and place into a pan. Add a little salt and enough water to just cover

Boil very quickly until nearly all of the water has gone and add a little double cream. Boil for a couple of minutes until it starts to thicken slightly. It will burn easily so you need to keep it moving around the pan

50ml of double cream

Purée in a liquidiser and pass through a fine sieve

To serve, place the caramelised cauliflower in a round on the bottom of a plate. Place the purée in the centre with the poached lobster on top. Pour the butter sauce over this and serve immediately

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minut...
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, an...
Read more

Keto chicken Caprese casserole

Image
  Keto chicken Caprese casserole Ingredients 650 g cooked chicken breast, shredded or cut into bite-sized pieces 200 g cherry tomatoes, halved 230 g (475 ml) fresh mozzarella cheese, sliced 2 tbsp green pesto 240 ml sour cream 55 g (170 ml) shredded Parmesan cheese, divided salt and ground black pepper to taste Serving 200 g (850 ml) leafy greens 2 tbsp olive oil Instructions Preheat the oven to 400°F (200°C). Prepare the ingredients: chop the chicken, tomatoes, and mozzarella. Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish. Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce. Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown. Serve with leafy greens drizzled with olive oil. Tips If you're cooking chicken from scr...
Read more