Maine Poached Lobster Recipe
Brussels Sprouts, Golden Raisin, Vadouvan, Mint
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
STARTERS
Method
STARTERS
- 1
Prepare the Lobster
Fill a large pot with water and add the sea salt. Bring to a rolling boil. Carefully add the lobsters headfirst into the pot and cover. Boil for about 8-10 minutes until the lobsters are bright red and cooked through. Remove lobsters from the pot and place them in a bowl of ice water to stop the cooking process. Once cooled, crack the shells and extract the meat, then set aside.
- 2
Prepare the Brussels Sprouts
While the lobsters are cooling, prepare the Brussels sprouts. Trim the ends and remove any yellow leaves. Bring a pot of salted water to a boil and blanch the Brussels sprouts for about 3-4 minutes until tender but still bright green. Drain and immediately place in ice water to stop cooking. Once cooled, slice them in half.
- 3
Sauté the Brussels Sprouts
In a skillet, heat the olive oil over medium heat. Add the halved Brussels sprouts and sauté for about 5 minutes until they start to caramelize. Add the Vadouvan spice mix and sauté for an additional 2 minutes. Stir in the golden raisins and sauté until they plump up, about 2 more minutes.
- 4
Plate the Dish
On a serving platter, arrange the sautéed Brussels sprouts and raisins. Top with the poached lobster meat. Drizzle with lemon juice and garnish with fresh mint leaves before serving.