Queue & Pinces De Homard Recipe

Prepare lobster

Using kitchen shears or a sharp knife, cut the top of each lobster tail shell lengthwise to expose the meat. Gently lift the meat out and rest it on top of the shell (but keep it attached at the base) for an attractive presentation. Pat the meat dry and season with 1 tsp salt and 1/2 tsp black pepper.

Sear and baste

Heat 2 tbs olive oil and 40 g butter in a large heavy skillet over medium-high heat until foaming. Place lobster tails meat-side down and sear 1-2 minutes until lightly browned. Turn and baste with the melted butter/garlic mixture (add minced garlic to the pan and cook 30 seconds) for another 1 minute — the lobster should be opaque but not fully cooked through (carryover cooking will finish after flambé).

Flambé with Xérès

Remove pan from direct heat momentarily. Pour in 120 ml dry sherry (Xérès) and, if using, 30 ml brandy. Carefully ignite the alcohol with a long lighter or return briefly to heat and tip away from face; allow flames to burn off (about 10–20 seconds). Once flames subside, immediately spoon the pan juices and melted butter over the lobster to glaze. Add remaining 40 g butter and 1 tbs lemon juice, stir to create a glossy sauce and finish with 2 tbs chopped parsley. Taste and adjust seasoning.

While lobster rests, whisk together 180 g mayonnaise and 2 tbs tomato paste in a bowl until smooth. Fold in 80 g finely chopped roasted red peppers. Add 1 tsp smoked paprika, 1 tsp sherry vinegar, 1/2 tsp hot sauce (or to taste), 1/2 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Adjust acidity or heat to taste. Chill briefly or serve at room temperature. Keep covered until plating.

If using whole small potatoes, parboil in salted water for 8–10 minutes until just tender. Drain and cool slightly. Using a melon baller, scoop out round Parisienne balls from larger potatoes or use small waxy potatoes whole.

Heat 30 g butter and 1 tbs olive oil in a large skillet over medium-high heat. Add the potato balls in a single layer and cook, turning occasionally, until golden and crisp on most sides, about 10–12 minutes total. During the last 2 minutes add 1 tbs fresh thyme leaves (if using) and season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until serving.

Preheat oven to 220°C (425°F) or heat a grill to high. To create 'ribs', halve each corn cob lengthwise (for easier eating and an attractive rib-like appearance) or cut cobs into 3–4 long segments. Brush each piece with a mixture of 2 tbs olive oil and 20 g melted butter.

Season the corn pieces evenly with 2 tsp Cajun seasoning, 1/2 tsp smoked paprika and 3/4 tsp salt. Place on a baking sheet and roast in the oven 12–15 minutes, turning once, until charred in spots and just tender. Alternatively grill over direct heat, turning to char evenly, 8–12 minutes. Remove and keep warm. Serve with lemon wedges.

Arrange two lobster tails per plate on a warmed plate. Spoon some of the warm sherry butter pan sauce over the lobster meat. Place a portion of Parisian potatoes to one side and 2–3 corn ribs on the other.

Add a generous dollop (about 2–3 tbs) of sauce andalouse beside the lobster or lightly brushed over the potatoes for contrast. Sprinkle extra chopped parsley and microgreens (if using) over the dish. Serve immediately with lemon wedges on the side.