Butter poached lobster dish

Ingredients

• 2 lobsters Live Lobster (about 750 g each, cleaned)
• 10 g Sea Salt (for seasoning poaching water)
• 200 g Unsalted Butter (divided: 200 g for poaching, extra for polenta and sauces)
• 90 g Egg White (room temperature, about 3 large egg whites)
• 20 g Furikake (Japanese seasoning blend)
• 8 g Squid Ink (canned or frozen, for color and umami)
• 100 g All-Purpose Flour (sifted)
• 50 g Icing Sugar (fine powdered sugar)
• 90 g Unsalted Butter (softened, for the twill batter)
• 500 g Water (for polenta, approx 500 ml)
• 100 g Polenta (coarse cornmeal) (medium‑grain)
• 50 g Parmesan Cheese (freshly grated)
• 500 g Carrots (peeled and sliced)
• 50 g Unsalted Butter (for caramelizing carrots)
• 50 g Granulated Sugar (for carrot cream caramelization)
• 30 g Shallot (finely chopped)
• 20 g Cherry Vinegar (adds bright acidity)
• 1000 g Vegetable Stock (divided between carrot cream and onions)
• 30 ml Olive Oil (for sautéing onions)
• 60 g Honey (for caramelizing pearl onions)
• 12 pieces Pearl Onions (peeled, halved)
• 5 g Borscht Mustard (for garnish)
• 2 g Flaky Sea Salt (finishing salt)
• 5 g Edible Flowers (for garnish, optional)

Instructions

1. Prepare Poaching Water

   Fill a large pot with water, set to low heat and season with sea salt. Heat until the water reaches exactly 60 °C.

   Time: PT5M

   Temperature: 60°C

2. Clean and Split Lobsters

   Using a sharp knife, cut each lobster head in half, snap off the claws and tail. Remove elastic bands, place claws and tail in the hot water, then transfer the tail to an ice‑water bath for 10 min and the claws for 12 min.

   Time: PT20M

3. Butter‑Poach Lobster Meat

   After the ice bath, gently press the shells to release the meat without crushing it. Remove the meat, discard shells, and set the meat aside. Cover the meat with plastic wrap and refrigerate.

   Time: PT22M

4. Butter‑Braise Lobster Head

   Heat a baking pan with a thin layer of oil until golden, then add the lobster heads, sear until golden brown. Add 200 g unsalted butter, melt, then turn off the heat and let the heads sit in the butter for 1 hour. Drain the butter through a sieve.

   Time: PT1H5M

5. Make Salt‑Fire Paste

   In a bowl combine 50 g sea salt, 90 g egg white, 20 g furikake, 8 g squid ink, and 4 g additional salt. Mix until a smooth paste forms.

   Time: PT5M

6. Prepare Twill Batter

   In a separate bowl, whisk 100 g all‑purpose flour, 50 g icing sugar, 90 g softened butter, and the salt‑fire paste until a uniform batter forms.

   Time: PT10M

7. Bake Twill

   Spread the batter evenly over a stencil placed on a baking sheet. Bake in a pre‑heated oven at 160 °C for 15 minutes.

   Time: PT15M

   Temperature: 160°C

8. Cool Twill

   Allow the baked twill to cool completely on a wire rack before handling.

   Time: PT10M

9. Cook Polenta Base

   In a saucepan bring 500 g water, 5 g salt and 75 g butter to a boil. Gradually whisk in 100 g polenta and cook, stirring constantly, until the mixture thickens and pulls away from the sides (about 5‑7 minutes).

   Time: PT10M

10. Bake Polenta

    Transfer the cooked polenta to a shallow pan, cover with aluminum foil and bake at 160 °C for 45 minutes.

    Time: PT45M

    Temperature: 160°C

11. Finish Polenta and Chill

    Remove the foil, stir in 50 g grated Parmesan until melted. Spread the mixture onto a parchment‑lined tray, place another sheet of parchment on top, smooth evenly and refrigerate for 30 minutes to set.

    Time: PT10M

12. Caramelize Butter for Carrot Cream

    In a saucepan melt 50 g butter, add 50 g granulated sugar and the chopped shallot. Cook, stirring, until the mixture turns a deep amber and the shallot softens.

    Time: PT5M

13. Prepare Carrot Cream

    Add the sliced carrots to the caramel, bake in the oven until golden (about 10 minutes). Then pour in 20 g cherry vinegar and 500 g vegetable stock, reduce until almost dry. Transfer to a blender and purée until silky smooth.

    Time: PT25M

14. Caramelize Pearl Onions

    Place halved pearl onions flat‑side down in a skillet with a splash of olive oil. Roast until lightly browned, then drizzle 3 Tbsp honey and continue to caramelize. Add 100 ml vegetable stock, reduce until the liquid evaporates, then remove the skins.

    Time: PT20M

15. Shape and Fry Polenta

    Using a round cutter, cut the chilled polenta slab into desired discs. Lightly fry each disc in a skillet with a little oil until golden on both sides.

    Time: PT5M

16. Reheat Lobster Meat

    Warm the butter‑poached lobster meat in the reserved butter over low heat just until heated through.

    Time: PT5M

17. Plate and Garnish

    Place a polenta disc on each plate, spoon a generous amount of carrot cream around it, scatter caramelized onions, arrange lobster claws and tail, drizzle a few drops of the butter‑poaching liquid, garnish with a pinch of flaky sea salt, a dab of Borscht mustard and edible flowers.

    Time: PT5M

Nutrition Facts

Calories

720

Protein

35 g

Carbohydrates

45 g

Fat

45 g

Fiber

6 g