Thomas Keller’s butter-poached lobster sent me into a state of pure delirium

Ingredients

• 1.7 pound Live Lobster (Whole, kept cold until cooking)
• 1 stick Unsalted Butter (For clarified butter, 1 stick (½ cup, 113 g))
• 1.5 pound Unsalted Butter (For beurre monté, high‑quality European butter)
• 1 tablespoon Water (For beurre monté emulsification)
• 2 medium Yukon Gold Potatoes (Peeled, sliced paper‑thin for Palm Maxine)
• 2 medium Leeks (White and light‑green parts only, sliced thin)
• 1 small Carrot (Peeled, diced for brunoise)
• 1 small Turnip (Peeled, diced for brunoise)
• 1 cup Beet Juice (100 % beet juice, fresh or bottled)
• 0.5 teaspoon Red Wine Vinegar
• 1 teaspoon Lemon Juice (Freshly squeezed)
• 2 tablespoons Chives (Finely chopped)
• 150 grams Kosher Salt (For blanching water (≈1 cup per gallon))
• 1 pinch White Pepper
• 1 medium Tomato (Cut into diamond shapes for garnish)
• 1 bowl Ice Water (For shocking blanched vegetables)

Instructions

1. Kill and Pre‑Boil Lobster

   Place the live lobster in a pot of boiling water with ¼ cup distilled vinegar; boil for 2½ minutes to stun it, then remove and set aside on a towel.

   Time: PT5M

2. Remove Lobster Meat

   While still hot, twist off the claws and tail, split the tail lengthwise, remove the vein, and pull the meat from the body and claws. Chill the meat under plastic wrap in the refrigerator.

   Time: PT10M

3. Make Clarified Butter

   Melt 1 stick unsalted butter in a small saucepan over low heat without stirring. Skim off the foam, then pour the clear yellow butter through a cheesecloth into a container, leaving milk solids behind.

   Time: PT5M

4. Prepare Beurre Monté

   In a saucepan, combine 1 tbsp water and 1.5 lb butter. Bring water to a boil, then reduce to low and whisk in butter chunks gradually until a smooth emulsion forms.

   Time: PT10M

5. Slice and Bake Palm Maxine Potatoes

   Peel the Yukon Gold potatoes and slice paper‑thin using a mandolin. Toss slices with enough clarified butter to coat, arrange overlapping on a parchment‑lined baking sheet, and bake at 300°F until golden and crisp (≈45 minutes).

   Time: PT1H

   Temperature: 300°F

6. Blanch Leeks

   Trim leeks, slice thin, then plunge into a large pot of boiling salted water (≈1 cup salt per gallon) for 30 seconds. Transfer immediately to an ice‑water bath to stop cooking.

   Time: PT5M

7. Prepare Brunoise Vegetables

   Peel the carrot and turnip, and trim the green part of the leeks. Dice each into tiny 1/16‑inch cubes, blanch each separately in the same salted water for 30 seconds, then shock in ice water and drain on paper towels.

   Time: PT10M

8. Reduce Beet Essence

   Combine 1 cup beet juice and ½ tsp red wine vinegar in a small saucepan. Simmer gently, reducing to 2–3 tbsp thick glaze (≈10 minutes). Finish with a few drops of lemon juice.

   Time: PT10M

9. Poach Lobster in Beurre Monté

   Place chilled lobster meat in a saucepan, add enough beurre monté to just cover, and poach over medium heat for 5–6 minutes until the meat is opaque and tender.

   Time: PT6M

10. Warm Leek & Brunoise Mixture

    In a clean saucepan, combine blanched leeks, brunoise vegetables, tomato diamonds, 1/8 cup beurre monté, and a pinch of white pepper. Warm gently until just heated through.

    Time: PT5M

11. Plate the Dish

    On each plate, spoon a thin line of beet glaze, top with a generous spoonful of the leek‑vegetable mixture, place the poached lobster pieces, and crown with a crisp piece of Palm Maxine. Garnish with chopped chives.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

35 g

Fiber

5 g