Butter-Poached Lobster with Asparagus, Spinach and Maltaise Sauce

Butter-poached lobster served with wilted spinach, sautéed asparagus, and a citrus-infused Maltaise sauce made with blood orange.

Dinner Seafood Gluten Free Gourmet Asparagus Lobster

Estimated Nutrition

Calories

1430.3

kcal / serving

2860.5 kcal total

Carbs

6.4g

per serving

12.8 g total

Fat

142.7g

per serving

285.4 g total

Protein

38.1g

per serving

76.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Unsalted Butter

piece

Egg Yolk

110

Clarified Butter

warmed

100

Unsalted Butter

for sautéing

Fruits

piece

Lemon

juice only

0.5

piece

Blood Orange

zest and juice only

NutsSeeds

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Seafood

piece

Lobster

meat removed from shells, kept in whole pieces

Vegetables

bunch

Asparagus

woodly ends trimmed and peeled

Baby Spinach

tbsp

Mixed Baby Cress

garnishing

Method

Heat 75g of butter in a large frying pan and cook lobster meat for 2 minutes per side.

Blend egg yolk, lemon juice, and water, then slowly stream in warmed clarified butter to emulsify.

Stir in blood orange zest and juice into the sauce and season with salt.

Boil asparagus for 3 minutes, then drain.

Sauté the asparagus in 50g of butter for 2 minutes and season with salt and pepper.

Wilt the spinach in the remaining 50g of butter with a splash of water.

Plate the spinach, top with asparagus and lobster, then drizzle with sauce and garnish with cress.