Butter-Poached Lobster Recipe with Caviar

A lovely Butter-Poached Lobster recipe perfect for your special someone for a real Valentine's Day treat. By FultonFishMarket.com Chef Anthony Dattolico. Serves 2.

INGREDIENTS

  • 2 lobster tails, thawed, shell removed
  • 2 sticks unsalted butter, cut into 1-inch pieces
  • 5 tablespoons water
  • 2 medium Yukon Gold potatoes, scrubbed
  • 2 oz jar Hackleback caviar
  • 2 oz crème frâiche
  • 2 oz canola oil
  • 2 oz white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon salt
  • ½ teaspoon pepper
  • Pinch of sugar
  • 6 oz extra virgin olive oil
  • 4 oz field greens- ex frisée, mesclun etc.

DIRECTIONS

For the Lobster

  1. In a small saucepan, add the water and simmer over medium heat. Do not boil.
  2. Slowly whisk in the cold butter pieces. Add additional butter as pieces are dissolved and whisked into sauce.
  3. When all the butter is incorporated, add the lobster. Spoon the butter over the lobster to poach.
  4. Remove the lobster when it reaches 140°F. Set aside.

For the Potatoes

  1. Place potatoes in a small pot with cold, salted water. Bring to simmer and cook until tender. Remove, dry and let cool.
  2. Slice potatoes into ½ inch rounds.
  3. Place small sauté pan on medium high heat. Add 2 oz of canola oil. Season potatoes with salt and pepper. Place potatoes in pan and cook on both sides until golden brown.
  4. Remove and set aside.

For the Vinaigrette

  1. Place vinegar, Dijon mustard, salt, pepper and sugar into mixing bowl and whisk until combined. Slowly drizzle in the extra virgin olive oil until incorporated.

For the Plating

  1. Lightly dress greens with vinaigrette and place in the middle of the plate.
  2. Place 5 pieces of sliced potato in circular shape on plate.
  3. Spoon small dollop of crème frâiche on potato.
  4. Slice lobster into medallions. Place medallions on top of potato and crème frâiche.
  5. Spoon small dollop of caviar on top of lobster.

SEAFOOD USED IN THIS RECIPE

Caviar & Lobster Tails Kit