Sweet Butter Poached Santa Barbara Spiny Lobster Recipe
Wilted Arrowleaf Spinach, Glazed Satsuma Mandarin and Preserved Garden Chili Emulsion
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Ingredients
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Lobster
Wilted Spinach
Glazed Satsuma Mandarin
Chili Emulsion
Method
Lobster Preparation
- 1
Poaching the Lobster
In a medium pot, bring water and salt to a gentle simmer. Add the lobster pieces and poach for about 8-10 minutes until the lobster is cooked through. Remove the lobster and set aside.
- 2
Wilted Spinach Preparation
- 3
Sautéing Spinach
In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the Arrowleaf spinach and cook until wilted, approximately 2-3 minutes. Season with salt and pepper to taste.
Glazed Satsuma Mandarin Preparation
- 4
Making the Glaze
In a small saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves. Add the Satsuma mandarins and simmer for about 10 minutes until they are soft and glazed. Remove from heat and let cool slightly.
Chili Emulsion Preparation
- 5
Creating the Emulsion
In a blender, combine the preserved garden chili and olive oil. Blend until smooth. Season with salt to taste. If too thick, you can add a touch of warm water to achieve desired consistency.
