> Recipes > Lobster

Poached lobster tail with cauliflower and butter sauce

Poached lobster tail with cauliflower and butter sauce

Poached lobster tail with cauliflower and butter sauce

PT1H50M

Why not try?

1
Start by preparing the lobsters. Put the lobsters in a freezer. This will render them insensate. Boil some water and add a dash of white wine vinegar. Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head
  • 4 lobsters
2
Place the tip of a very sharp chef's knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail
3
The first cut should be directed forwards toward the head, and the second backwards down the midline towards the tail
4
Pierce the lobster’s head downward, then place the knife tip just to the body side of the junction of its tail and thorax and cut through the midline. The procedure must not take more than 10 seconds. For diagrams and more detailed information, visit the RSPCA’s website
5
Once the lobsters are dead, pull each head away from the tail and pull the claws off. Cook the tails in simmering water for 3 minutes and the claws for 5. Put both into iced water for 5 minutes. Drain
6
In the meantime put a big pan of water on to blanch the lobsters and have a big bowl of ice water ready to submerge the lobsters into
7
In another pan sweat the onions, carrots, garlic, celery and leek in olive oil until soft. Add the tomato purée and cook a little longer. Put to one side
  • 1 large onion
  • 4 carrots
  • 3 celery sticks
  • 1 leek
  • 2 tbsp of tomato purée
  • 4 garlic cloves
  • olive oil
8
Place the tails into the boiling water (for about 20-30 seconds until the shell starts to turn red and the tail turns up. Remove the lobster tail from the boiling water and plunge straight into iced water
9
Put the claws in the water and re boil. Leave them to cool in the liquid
10
Remove the tail meat from the shell and place in the fridge
11
Crush the lobster bones. Put the pan with the sweated vegetables back on the stove and heat up. Add the lobster shells and cook until the protein has started to set
12
Add a little brandy and reduce. Add just enough water to cover the bones and add the thyme. Bring to the boil and cook for 10 minutes. Add the tarragon and cook for 3 minutes
  • 5 tbsp of brandy
  • 6 sprigs of thyme
  • 6 sprigs of fresh tarragon
13
Remove the pan from the heat and leave to stand for a couple of minutes. Then pass through a fine sieve into a small pan, bring back to the boil and put to one side
14
Take the claws out of the water and remove the meat from the shell. Put to one side in a fridge. This meat can be used for a salad or to make this dish into a main course sized portion
15
For each portion of sauce take 100ml of lobster stock and add 10g of butter
  • 10g of butter
16
Reduce this very quickly until it starts to thicken, then whisk in 2 tablespoons of cream for each portion. Put to one side
  • 2 tbsp of cream
17
Poach the lobster tails in the remaining stock, ensuring that you have enough stock to cover the tails
18
To poach the tails bring the stock up to the boil and drop in the lobster tails. Remove from the heat and leave to poach for 4 minutes
19
Remove, rest for a couple of minutes and then slice in half
20
For the caramalised cauliflower, take one large cauliflower and section it up into florets. Cut the florets into 2-3mm thick slices
  • 1 cauliflower
21
Select all the well-shaped pieces for the caramelised cauliflower, reserving the less attractive pieces for the purée
22
Blanch the slices of cauliflower in boiling water until half cooked. Refresh in iced water and drain. To serve, caramelise in butter
  • 100g of butter
23
For the cauliflower purée, finely chop all the cauliflower trimmings and place into a pan. Add a little salt and enough water to just cover
24
Boil very quickly until nearly all of the water has gone and add a little double cream. Boil for a couple of minutes until it starts to thicken slightly. It will burn easily so you need to keep it moving around the pan
  • 50ml of double cream
25
Purée in a liquidiser and pass through a fine sieve
26
To serve, place the caramalised cauliflower in a round on the bottom of a plate. Place the purée in the centre with the poached lobster on top. Pour the butter sauce over this and serve immediately

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Lobster

Cauliflower purée

  • 100ml of double cream

Caramalized cauliflower

Comments ()

Poached lobster tail with cauliflower and butter sauce

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...