Immortal Spring Recipe
Butter Poached Maine Lobster and Asparagus, Brown Butter Hollandaise, Buckwheat Crepes, Spring Herbs and Passmore Ranch Caviar. Chef’s Notes: There is a long-held rumor that if left in the wild, the humble lobster will live forever, therefore holding the key to human immortality if eaten. We’re not quite sure if this is true, but with the arrival of a new spring, we thought we might put this theory to the test. We present our butter basted lobster paired with tender local asparagus, all wrapped lovingly in warm buckwheat crepes. Served with a luxurious lobster hollandaise and crowned with hand-crafted caviar from Passmore Ranch, we couldn’t think of a better way to start spring than with this dish.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Lobster
In a large pot of boiling salted water, cook the lobsters for 8-10 minutes until bright red. Remove and let cool. Once cool, extract the meat from the claws and tail, discarding the shell.
- 2
Butter Poaching
In a saucepan, melt the unsalted butter over low heat. Add the lobster meat and poach gently for 5-7 minutes until heated through. Remove from heat and set aside.
- 3
Prepare Asparagus
Trim the asparagus and blanch in boiling water for 2-3 minutes until tender-crisp. Drain and set aside.
- 4
Make Buckwheat Crepes
In a mixing bowl, whisk together buckwheat flour, milk, and eggs until smooth. In a non-stick skillet, melt a little butter over medium heat. Pour a ladle of batter into the pan, swirling to coat the bottom. Cook for 1-2 minutes until golden, then flip and cook for another minute. Repeat with remaining batter.
- 5
- 6
Assemble the Dish
Place a buckwheat crepe on a plate, add a portion of lobster meat and asparagus, then fold the crepe over. Drizzle with brown butter hollandaise and top with fresh herbs and a spoonful of caviar.
