Smoked & Poached Lobster on Parsnip Puree & Paprika Butter Sauce
This exceptional creation combines the finest elements of land and sea, bringing together the smoky allure of Kennebunkport Lobster with the velvety elegance of parsnip puree.
Ingredients · Servings 4
- 700 g lobster (x 2)
- 4 parsnips
- 750 millilitres heavy cream
- 225 grams butter
- 120 millilitres heavy cream
- 250 millilitres lobster reduction
- 250 millilitres Quady Essencia wine
- 125 millilitres cognac
- 10 grams lobster coral
- 1 gram paprika
- 1/2 lemon juice
- cayenne pepper
- apple wood chips
- smoking gun
Method · 55 min
- In a thick bottom pan reduce the cognac, Essencia & lobster reduction by half, add the cream & reduce by half.
- Whisk in the cold, diced, unsalted butter and reserved lobster corral.
- Season to taste with salt, cayenne pepper, paprika & a few drops of lemon juice.
- Strain and keep warm.
- Peel parsnips and dice into small pieces. Cover with cream and simmer for 30 minutes.
- Strain and reserve liquid.
- Place parsnips in blender, blend and slowly add reserved liquid to make a fluid purée.
- Season with salt and pepper.
- Gently poach the lobster in beurre fondue until warm place on top of a streak of parsnip puree.
- Drizzle the paprika butter sauce around, cover & smoke using the smoking gun with the apple wood chips.
If this dish is anything, it’s a celebration of the artistry and creativity that lie at the heart of exceptional cuisine. Enjoy!
