Sous vide lobster with sauce Choron
- Main
- Medium
- 4
- 45 minutes
PT45M
Galton Blackiston serves tender sous vide lobster with a luxurious sauce Choron. A variation of Hollandaise sauce, sauce Choron is flavoured with tomato and tarragon.
Ingredients
Lobster
- 4 lobsters , approx 700g each
- 3 sprigs of tarragon
- rapeseed oil
- clarified butter
- black pepper
- salt flakes
Sauce Choron
- 3 egg yolks
- 175g of salted butter
- 3 tomatoes , skinned, deseeded and diced
- 2 tbsp of chopped tarragon
- 1 pinch of salt
- 1 tbsp of lemon juice
- 1 tbsp of white wine vinegar
- 1 shallot , peeled and finely sliced
- 1/2 tsp caster sugar
To serve
- 200g of spinach , washed
- clarified butter
- sea purslane
- sea rosemary
Equipment
- Water bath
- Vacuum bags
- Chamber sealer
- Food processor
Method
1
First, prepare the sauce Choron. Place the egg yolks, salt and sugar in a food processor and give them a quick whizz. In a small pan, heat the lemon juice, wine and wine vinegar together with the shallot and reduce by half
- 1 shallot , peeled and finely sliced
- 3 egg yolks
- 1 pinch of salt
- 1/2 tsp caster sugar
- 1 tbsp of lemon juice
- 1 tbsp of white wine vinegar
2
In another pan, melt the butter and allow to bubble. Turn on the food processor again and strain in the hot reduced liquid, followed slowly by the hot butter
- 175g of salted butter
3
When all of the butter has been added, pour the Hollandaise sauce into a bowl and then stir in the tomatoes and tarragon to make it a sauce Choron. Cover with cling film until required and keep somewhere warm
- 2 tbsp of chopped tarragon
- 3 tomatoes , skinned, deseeded and diced
4
Plunge a pointed knife into the cross on the top of the lobsters' heads to kill them instantly. Remove the claws and remove the head
- 4 lobsters , approx 700g each
5
Bring a large pan of salted water to the boil, plunge the lobsters and claws into the pan and remove the lobster bodies after 3 minutes. Immediately plunge into ice-cold water. Remove the claws after 4 minutes and plunge into the ice-cold water with the bodies
6
Preheat a water bath to 60°C
7
Crack open the claws, remove the meat (in whole pieces) and place into a vacuum bag. Remove the meat from the body of the lobsters and place into a separate bag. Add some clarified butter to each bag together with a few sprigs of tarragon and season with salt and pepper. Seal in a chamber sealer and cook in the water bath for 10 minutes
8
Heat a frying pan until very hot and add some clarified butter. Add the spinach and cook until it just starts to wilt. Season to taste
- 200g of spinach , washed
9
Remove the lobster from the water bath and portion on a tray. Place some spinach into the centre of each plate and the lobster on top. Spoon the sauce Choron to one side, garnish with sea purslane and sea rosemary and serve immediately
- sea purslane
- sea rosemary
Discover more:
Go to Comments
Sous vide lobster with sauce Choron
