Butter Poached Lobster with Fingerling Potatoes, Truffle Vegetables in Chive Butter Sauce

Description

Yield
Servings
Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour

Ingredients

2 T
white vinegar
1 1⁄2 lb
lobster
1 lb
Butter
2 c
water
2 T
Butter
3 U
fingerling potatoes, precooked, peeled and sliced
  pn
salt
  pn
pepper
1 lb
butter, room temperature
1⁄2 c
truffles, chopped
2 T
truffle oil
  pn
salt
1⁄4 c
fresh peas, blanched and shucked
1⁄4 c
haricots verts
  U
carrots
1 c
water
2 T
honey
  U
juice of half lemon
  pn
cayenne pepper
2 T
Butter
  pn
salt
8 U
baby carrots
2 bn
chives, pureed
1 lb
Butter
1⁄2 c
water

Directions

Butter Poached Lobster
2 tablespoons white vinegar
1-1/2 pound lobster
1 pound butter
2 cups water

Directions for Butter Poached Lobster
Bring a large pot of water to a boil. Add 2 T of white vinegar. Place the lobster in the boiling water for about 1-1/2 to 2 minutes. Remove the lobster and shock it in an ice bath to stop the cooking process. Remove the claws and knuckles of the lobster out of the shell. Leave the tail in the shell but split it in half up the belly of the tail. Place the butter and water in a large pot over a medium-low flame and bring the temperature to 160° to 180°F. Use a thermometer to maintain the temperature. Gently lay the lobster in the butter mixture for approximately 7 minutes. Reserve for plating.

Fingerling Potatoes
2 tablespoons butter
3 fingerling potatoes, precooked, peeled and sliced
Pinch of salt
Pinch of pepper

Directions for Fingerling Potatoes
Place the butter in a sauté pan over medium-high heat. Sauté the precooked potatoes for approximately 4 minutes or until golden brown. Season with salt and pepper.

Truffle Butter
1 pound butter, room temperature
½ cup truffles, chopped
2 tablespoons truffle oil
Pinch of salt

Directions for Truffle Butter
Place the softened butter in a mixing bowl with the paddle attachment. Fold in the chopped truffles, truffle oil and salt on low speed and then gradually increase the speed to make sure that all of the components are well incorporated. Place the butter compound on a sheet of parchment paper and shape into a log or any shape you desire. Put in refrigerator to chill for at least 1 hour.

Truffle Vegetables
¼ cup fresh peas, blanched and shucked
¼ cup haricots verts
2 tablespoons truffle butter

Directions for Truffle Vegetables
Place the truffle butter in a sauté pan over medium heat. Add the peas and haricots verts to the pan and sauté until tender for approximately 7 minutes

Carrots
1 cup water
2 tablespoons honey
Juice of ½ fresh lemon
Pinch of cayenne pepper
2 tablespoons butter
Pinch of salt
8 baby carrots

Directions for Carrots
Place the water, honey, lemon juice, cayenne pepper, butter and salt in a medium saucepan over medium-high heat. Reduce the ingredients by ½ to make the glaze. Add the carrots to the glaze for approximately 5-7 minutes or until the carrots are warmed through.

Chive Butter
2 bunches chives, pureed
1 pound butter
½ cup water

Directions for Chive Butter
Place the softened butter in a mixing bowl with the paddle attachment. Fold in the pureed chives on low speed and then gradually increase the speed to make sure that all of the components are well incorporated. Press the butter mixture through a mesh strainer to remove chives. Place water in a small saucepan and bring to a boil. Whisk 2 tablespoons of chive butter into the boiling water to make a sauce. 

Assembly
Place the lobster, fingerling potatoes and vegetables on a plate. Drizzle with chive butter sauce and serve. 1-2 servings.