Butter Poached Maine Lobster Recipe

Cooking Instructions

1. 1

   Prepare the Lobster

   In a medium saucepan, melt the butter over low heat. Add the lobster tails, ensuring they are fully submerged. Poach gently for about 8-10 minutes until cooked through. Remove and set aside.

2. 2

   Cook the Leeks

   In a separate pan, heat olive oil over medium heat. Slice the leeks thinly and add them to the pan. Sauté for about 5-7 minutes until softened. Season with salt and pepper to taste.

3. 3

   Make Celeriac Purée

   Peel and chop the celeriac into cubes. Boil in salted water until tender, about 15-20 minutes. Drain and blend with heavy cream until smooth. Season with salt and pepper.

4. 4

   Crispy Pancetta

   In a skillet, cook the pancetta over medium heat until crispy. Remove and drain on paper towels.

5. 5

   Toast the Macadamia Nuts

   In the same skillet, toast the macadamia nuts until golden brown, about 3-5 minutes. Set aside.

6. 6

   Prepare Spiced Port Reduction

   In a small saucepan, bring the port wine to a simmer and reduce to half its volume, about 10-15 minutes. Adjust seasoning if needed.

7. 7

   Plating

   On each plate, spread a layer of celeriac purée, top with sautéed leeks, and place poached lobster on top. Garnish with crispy pancetta, toasted macadamia nuts, and drizzle with spiced port reduction. Finish with fresh herbs.