Dans Poached Lobster Recipes

Steps:

• To blanch the lobsters: Bring a large pot of water to a boil. Prepare an ice bath; set aside. Remove the tails and claws from lobsters. Place lobster tails into the boiling water, and cook for 3 minutes. Transfer to ice bath to stop cooking. Place the lobster claws in boiling water, and cook for 6 minutes. Transfer to ice bath to stop cooking. Remove meat from tails and claws; cut tail meat in half lengthwise; set aside.
• Remove the bodies from the shells and rinse; discard shells. Cut bodies into chunks; set aside.
• To make the broth: Heat oil in a large stockpot over medium heat. Add the onion, carrot, fennel, celery, and garlic. Cook, stirring occasionally, until onions are translucent, but not brown, about 5 minutes. Add the lobster body chunks. Raise heat to high, and cook until lobsters are translucent and sweaty about 2 minutes. Add wine, and bring to a boil. Cook until reduced by three-quarters, about 5 minutes. Stir in the thyme, tarragon, and carrot juice. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
• Whisk the egg whites into carrot broth. Return to a simmer and cook until egg whites have coagulated (the egg whites will help remove the impurities resulting in a clear broth). Strain through a cheesecloth lined sieve into a clean saucepan and keep hot.
• To prepare the vegetables: Preheat oven to 300 degrees. Remove the outer leaves of the artichokes by snapping them off at the base. Slice off the green tops, then cut off the stems at the base. Use a melon baller to remove the chokes. Place artichokes in a small baking pan and cover with oil. Bake until tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven and let stand until cool enough to handle. Remove from oil and cut into 1/2-inch wedges; set aside in a medium bowl. Reserve oil.
• Bring a large pot of salted water to a boil. Add the peas to the boiling water and cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the bowl with the artichokes; set aside. Add asparagus to boiling water and cook until bright green, about 2 minutes. Use a slotted spoon to remove from boiling water and add to the artichokes and peas. Drizzle vegetables with about 1 teaspoon of the reserved oil; reserve the remaining oil for another use. Season vegetables with salt, pepper, tarragon, and parsley.
• To assemble the dish: Heat beurre blanc in a medium saucepan over medium-low heat. Add lobster meat, and heat through. Be sure not to let it boil, or it will separate. Use a slotted spoon to remove lobster from beurre blanc, and drain on a paper towels. Blot off excess beurre blanc with a clean kitchen towel.
• Divide vegetables between 6 warm bowls. Place one tail and two claws in each bowl. Serve with broth ladled over lobster just before serving. Serve immediately.

Steps:

• To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
• To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
• To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

Steps:

• Bring enough water to a boil to cover the lobsters when they are added. Put in lobsters and let water return to boil. Cook 10 minutes.
• Meanwhile, trim off ends of zucchini and steam or boil. To steam, place zucchini in top of a steamer rack and put rack over the steamer bottom containing boiling water. To boil, bring enough water to a boil to cover zucchini when added. Add the zucchini. Steam or boil the zucchini 4 minutes or until tender but still crisp. Drain.
• In the meantime, heat 1 tablespoon butter in a saucepan and add shallots. Cook until wilted. Add wine and basil. Bring to boil and cook until the liquid is almost evaporated. Add cream and bring to boil. Cook about 30 seconds. Swirl in remaining 2 tablespoons butter, salt and cayenne.
• Line a small saucepan with a sieve and pour the sauce into it. Press as much liquid as possible from the solids. Serve hot.
• Drain lobsters. It is best to remove meat from shells. It is easier, however, to split lobsters in half lengthwise and spoon small amounts of sauce on top. Serve zucchini cut into thin slices with melted butter brushed on top.