Lobster '3 Way' Recipe

Prepare poaching liquid

In a large pot combine 6 cups water, 1 cup dry white wine, 2 tbs kosher salt, 2 bay leaves, and 1 tsp peppercorns. Bring to a gentle simmer over medium heat. Do not boil vigorously.

Humanely dispatch and blanch

If lobsters are live, place them in the freezer 15 minutes to numb. Bring the simmering court-bouillon back to a gentle simmer. Using tongs, insert each lobster headfirst into the simmering liquid for 60–90 seconds to quickly cook the shell—this eases handling. Remove and let cool slightly.

Fully cook lobsters

Return lobsters to the pot, cover, and poach gently for 6–8 minutes for 1.25–1.5 lb lobsters (add 1–2 minutes for larger). Lobster meat should be opaque and firm. Remove lobsters to a tray to cool slightly until you can handle them.

Reserve cooking liquid

Strain and reserve 1/2 cup of the poaching liquid (cooled) for use in sauces. Discard aromatics. Reserve extra cooking liquid for thinning sauces if needed.

Extract meat

Using kitchen shears and a sharp knife, split the lobster in half lengthwise. Remove tail meat, claw meat, knuckle meat and set aside in three bowls labeled: Thermidor, Salad, Warm Brown Butter. Keep 2–3 intact shells (halves) for stuffing the Thermidor. Roughly chop tail and claw meat for the Thermidor and finely chop some for the salad as specified below. Refrigerate salad portion until assembling; keep Thermidor and warm portions at cool room temperature until ready to finish.

Sauté shallots

Preheat oven to 425°F (220°C). In a small skillet over medium heat, melt 1 tbs of the butter. Add 2 tbs minced shallot and sauté until translucent, about 1–2 minutes; do not brown.

Deglaze and reduce

Add 1 tbs white wine to the shallots and simmer until almost evaporated, about 1 minute.

Make cream sauce

Add 1 cup heavy cream and 1 tsp Dijon mustard to the skillet. Bring to a gentle simmer, stirring, and reduce until the sauce coats the back of a spoon, about 4–5 minutes. If it becomes too thick, add 1–2 tbs reserved poaching liquid to loosen.

Combine with lobster

Stir in approximately 1 cup worth of chopped lobster meat (about half of one lobster's tail and claw combined), 3 tbs grated Gruyère, 1 tbs chopped parsley, 1 tsp lemon zest, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning.

Stuff and bake

Spoon the mixture into the reserved lobster shells or into a small gratin dish. Top with an additional 1 tbs grated Gruyère and a few small knobs of butter. Place on a baking sheet and bake at 425°F (220°C) until golden and bubbling, 8–10 minutes. Finish under the broiler 1 minute if necessary for color. Remove and rest 2 minutes before serving.

Prepare dressing

In a bowl whisk together 1/4 cup mayonnaise, 2 tsp lemon juice, 1 tsp extra-virgin olive oil, 1 tbs chopped tarragon or chives, 1/4 tsp salt and 1/8 tsp black pepper until smooth.

Combine salad ingredients

Fold into the dressing 1/2 cup small-diced celery, 2 tsp very finely minced red onion, and about 3/4 cup finely chopped chilled lobster meat (use roughly half of the reserved chilled meat). Mix gently to keep the lobster lumps intact. Adjust seasoning with salt and lemon juice to taste.

Chill

Cover and chill the lobster salad for at least 20 minutes to meld flavors. Serve chilled on toasted brioche or a bed of microgreens.

Prepare brown butter

In a small skillet over medium heat melt 4 tbs unsalted butter. Swirl occasionally; continue cooking until foam subsides and butter turns nutty brown and aromatic, about 3–4 minutes. Watch carefully to prevent burning.

Finish with lemon

Remove pan from heat and stir in 1 tbs fresh lemon juice and 1 tbs chopped parsley. Immediately toss warm chunks of lobster meat (about the remaining 3/4 cup) in the brown butter to coat and heat through for 30–45 seconds. Season lightly with 1/4 tsp sea salt flakes and a grind of black pepper.

Serve warm

Arrange warm lobster on a plate, garnish with lemon wedges and extra parsley, and serve immediately.

Plate the three preparations together: one Thermidor shell or gratin as the hot creamy component, a scoop of chilled lobster salad on toasted brioche or on microgreens, and a portion of warm brown-butter lobster. Garnish each portion with microgreens/watercress and a lemon wedge. Offer extra melted butter or reserved poaching liquid-thinned sauce on the side if desired.

Serve immediately so hot and cold elements contrast. Leftovers: keep chilled lobster salad refrigerated and warm lobster refrigerated separately; reheat brown-butter lobster briefly in a pan, and reheat Thermidor in a 350°F (175°C) oven for 8–10 minutes.