Lobster tail gently poached in vanilla bean-infused butter, set on a silky cauliflower cream, with crushed hazelnuts and lemon to brighten everything. The sweet-briny pairing is at the center, and everything else frames it.
Ingredients
- 2 pieces raw lobster tail
- 1 piece vanilla bean
- 80 g unsalted butter
- 400 g fresh cauliflower
- 100 ml heavy cream
- 30 g whole hazelnuts
- 1 piece organic lemon
- 1 tbsp olive oil
- 4 sprigs fresh chives
- to taste fine salt
- to taste ground white pepper
Method
- Separate the cauliflower florets and steam them until very tender, then blend them with the heavy cream and a knob of butter until you get a smooth and glossy cream. Season with salt and pepper, and keep warm.
- Toast the hazelnuts in a dry skillet until golden and fragrant, rub them in a kitchen towel to remove the skins, then coarsely crush them. Set aside.
- Split the vanilla bean in half, scrape out the seeds. Melt the remaining butter in a saucepan over very low heat with the seeds and the pod, and let infuse without ever letting the butter boil or brown.
- Shell the lobster tails, keeping the meat intact, remove the dark vein, then poach them in the vanilla butter at a very gentle simmer until the meat is pearly and just firm. Remove the vanilla pod.
- Meanwhile, cut the lemon in half and sear it cut-side down in a very hot skillet until lightly caramelized.
- To plate: spread a bed of cauliflower cream in each plate, place the lobster tail sliced into thick medallions on top, then generously spoon over the vanilla poaching butter.
- Sprinkle with crushed hazelnuts, grated lemon zest, and finely chopped chives, finish with a pinch of salt, and serve immediately with the charred lemon to squeeze over at the table.
Nutrition
Per serving
- Energy
- 700.5 kcal
- Protein
- 15.9 g
- Carbohydrate
- 16.23 g
- Fat
- 65.64 g
- Fibre
- 6.11 g
- Calcium
- 80.39 mg
- Iron
- 1.24 mg
- Magnesium
- 50.19 mg