toodle.

Butter Poached Lobster, Spiced Carrot Purée and Lemon Verbena Sauce

Exquisite fine dining lobster paired with a spiced carrot purée, morels, broad beans, and a delicate lemon verbena foam.

SeafoodHigh ProteinGourmetFine DiningLobster
Estimated Nutrition
Calories
742.7
kcal / serving
1485.4 kcal total
Carbs
27.4g
per serving
54.8 g total
Fat
56.3g
per serving
112.5 g total
Protein
32.1g
per serving
64.2 g total
Cook Time
60
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
30
g
Sugar
Granulated
Dairy
50
g
Butter
For poaching
25
g
Butter
For purée
10
ml
Cream
For purée
45
ml
Cream
For sauce
30
g
Butter
For beans and morels
Fruits
1
piece
Lemon
Juice only
LegumesPulses
25
g
Broad Beans
Blanched and husked
Liquids
60
ml
Vegetable Stock
60
ml
Chicken Consommé
20
ml
Chicken Consommé
For morel emulsion
NutsSeeds
1
pinch
Salt
1
piece
Star Anise
Whole
1
piece
Cardamom Pod
Whole
1
piece
Vanilla Pod
Whole
1
stick
Lemongrass
1
sprig
Lemon Verbena
Fresh or dried leaves
OilsFats
15
ml
Olive Oil
Seafood
1
piece
Lobster
Whole
Vegetables
2
cm
Ginger
Fresh piece
2
piece
Carrot
Diced
1
piece
Shallot
Finely chopped
1
piece
Carrot
Finely chopped for sauce
1
stick
Celery
10
g
Fennel
1
cm
Ginger
For sauce
3
piece
Morels
Cleaned stalks removed

Method

1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17