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Poached Lobster Tail with Cauliflower and Butter Sauce, by William Drabble

Cook at Home

Cauliflower done two ways, caramelised and puréed, is here topped with a succulent lobster tail, which has been poached in a rich lobster and brandy stock. This challenging poached lobster recipe from William Drabble makes a delightful dish for a special occasion. 

Serves

4

Prep Time

1 hr 50 mins

Cooking Time

60 mins

Ingredients

For the lobster 

  • 4 lobsters, each weighing 400g 
  • 1 large onion 
  • 4 carrots 
  • 3 celery sticks 
  • 1 leek 
  • 2 tbsp of tomato purée 
  • 5 tbsp of brandy 
  • 6 sprigs of thyme 
  • 6 sprigs of fresh tarragon 
  • 10g of butter 
  • 2 tbsp of cream 
  • 4 garlic cloves 
  • olive oil 

For the caramelized cauliflower

  • 1 large cauliflower 
  • 100g of butter 

For the cauliflower purée

  • 100ml double cream
  • cauliflower trimmings from the large cauliflower

Method

Preparing the lobsters

  • Put the lobsters in a freezer. This will render them insensate. Boil some water and add a dash of white wine vinegar.
  • Once the lobster is insensate, place it on its back with its claws tied and hold it firmly by the top of its head.
  • Place the tip of a very sharp chef’s knife on the head just beneath its mouth, lining the blade up with the lobster’s midline with the blade side pointed toward its tail.
  • The first cut should be directed forwards toward the head, and the second backwards down the midline towards the tail. 
  • Pierce the lobster’s head downward, then place the knife tip just to the body side of the junction of its tail and thorax and cut through the midline.
  • The procedure must not take more than 10 seconds. For diagrams and more detailed information, visit the RSPCA’s website. 
  • Once the lobsters are dead, pull each head away from the tail and pull the claws off.
  • Cook the tails in simmering water for 3 minutes and the claws for 5 minutes. Put both into iced water for 5 minutes. Drain.
  • In the meantime put a big pan of water on to blanch the lobsters and have a big bowl of ice water ready to submerge the lobsters into.

To prepare the vegetables for the stock

  • In another pan sweat the onions, carrots, garlic, celery and leek in olive oil until soft.
  • Add the tomato purée and cook a little longer. Put to one side.

To cook the lobster tails

  • Place the tails into the boiling water for about 20-30 seconds until the shell starts to turn red and the tail turns up.
  • Remove the lobster tail from the boiling water and plunge straight into iced water.
  • Put the claws in the water and re boil. Leave them to cool in the liquid.
  • Remove the tail meat from the shell and place in the fridge.

To make the stock

  • Crush the lobster bones. Put the pan with the sweated vegetables back on the stove and heat up.
  • Add the lobster shells and cook until the protein has started to set.
  • Add the brandy and reduce. Add just enough water to cover the bones and add the thyme.
  • Bring to the boil and cook for 10 minutes. Add the tarragon and cook for 3 minutes.
  • Remove the pan from the heat and leave to stand for a couple of minutes. Then pass through a fine sieve into a small pan, bring back to the boil and put to one side.

Preparing the butter sauce

  • Take the claws out of the water and remove the meat from the shell. Put to one side in a fridge. This meat can be used for a salad or to make this dish into a main course sized portion.
  • For each portion of sauce take 100ml of lobster stock and add 10g of butter.
  • Reduce this very quickly until it starts to thicken, then whisk in 2 tablespoons of cream for each portion. Put to one side.
  • Poach the lobster tails in the remaining stock, ensuring that you have enough stock to cover the tails.
  • To poach the tails bring the stock up to the boil and drop in the lobster tails. Remove from the heat and leave to poach for 4 minutes.
  • Remove, rest for a couple of minutes and then slice in half.

For the caramelized cauliflower

  • Take the large cauliflower and section it up into florets. Cut the florets into 2-3mm thick slices. 
  • Select all the well-shaped pieces for the caramelised cauliflower, reserving the less attractive pieces for the purée. 
  • Blanch the slices of cauliflower in boiling water until half cooked. Refresh in iced water and drain.
  • To serve, caramelise in butter. 

For the cauliflower purée

  • Finely chop all the cauliflower trimmings and place into a pan. Add a little salt and enough water to just cover.
  • Boil very quickly until nearly all of the water has gone and add a little double cream.
  • Boil for a couple of minutes until it starts to thicken slightly. It will burn easily so you need to keep it moving around the pan.
  • Purée in a liquidiser and pass through a fine sieve.

To serve

  • Place the caramelized cauliflower in a round on the bottom of a plate.
  • Place the purée in the centre with the poached lobster on top.
  • Pour the butter sauce over this and serve immediately.

St. James’s Hotel & Club, 7-8 Park Place, St. James’s, London, SW1A 1LP

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