Butter-Poached Boston Lobster

With Stone Fruit, Crispy Bok Choy and Xo Emulsion

Butter-Poached Boston Lobster

With Stone Fruit, Crispy Bok Choy and Xo Emulsion
Method
Serves 2

 

XO Emulsions

Put emulsion ingredients in a saucepan and simmer over a low heat for 15 minutes. Cover and let stand for 1 hour before passing through a fine chinois strainer.

To emulsify, create bubbles with a hand blender before plating.

 

Fruit

Cut peach, plum, and apricot into small segments. Dust the fruit with sugar and caramelise using a torch.

 

Lobster

Separate lobster claws from the body by gently twisting. Proceed to place a long metal skewer through the tail to maintain the shape while blanching. Blanch the tail for 3 minutes and claws for 6 minutes. When finished, shock in a bowl of ice water to stop the cooking process.

Remove the tail from its shell by first twisting off the head then cutting down the belly of the tail with a pair of scissors, and pulling out the lobster meat. Carefully remove the claw, and reserve all shells and heads for stock.

Reduce the cream by half in a pot on a medium heat. Remove cream from the heat and add butter in small batches. Season the butter sauce with white wine, Espelette pepper and salt. Add lobster tail and claws, and cook for an additional 4 minutes.

 

Bok Choy

Mix tempura flour and salt with soda water and let rest for 30 minutes. Remove the smaller leaves from bok choy. Dip leaves in the tempura mix and deep fry at 180

On the left side of the plate, arrange the stone fruit, lobster claw and 2 pieces of bok choy. Garnish with XO emulsion and finish with flowers and frisee salad.

Place the butter poached lobster tail on the right side of the plate with one piece of bok choy, then drizzle with more XO emulsion.

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