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Poached Lobster with Tarragon
Recipe by Justin Narayan
This tender and creamy butter poached crayfish will melt in your mouth.
- Steps
- Ingredients
Ingredients
Butter Poached Crayfish
Tarragon Crayfish Butter Emulsion
Pickled Tokyo Turnips
Tarragon Oil
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Steps
- Preheat oven to 150°C fan-forced. Prepare an ice bath in a large bowl.
- For the Butter Poached Crayfish, bring a large saucepan of salted water to the boil. Add onions, garlic and lemon and simmer for 10 minutes.
- Add the crayfish and blanch for 2 minutes then immediately transfer to an ice bath.
- Once cooled, remove the tail from the head, reserving the mustard from the head in a separate bowl, and carefully remove tail meat from the shell.
- Melt butter in a small saucepan. Place the crayfish tails into a small square baking tray and completely cover with the melted butter. Place in the oven until just cooked through, about 7-9 minutes.
- Immediately remove from the butter and slice into 2cm thick medallions. Season with a few drops of lemon juice and salt and set aside for service.
- For the Tarragon Crayfish Butter Emulsion, place egg yolks and tarragon into the canister of a stick blender and blend until combined. Slowly drizzle in melted butter, blending continuously until thick and the consistency of mayonnaise. Slowly blend in crayfish mustard and then season lemon juice and salt, to taste.
- For the Pickled Tokyo Turnips, shave turnips with a mandolin and place into a bowl. Place remaining ingredients into a saucepan and bring to a simmer until sugar and salt is fully dissolved. Pour over the turnips and set aside in the fridge until service. Drain well to serve.
- For the Tarragon Oil, blanch tarragon in boiling water for 10-15 seconds and immediately place in an ice bath. Dry tarragon and place into the canister of a stick blender with oil and blend. Place into a small saucepan and bring to a simmer for 5 minutes. Strain through a cheesecloth lined sieve into a bowl set over an ice bath. Allow to cool then add a squeeze of lemon juice, to taste. Transfer to a squeeze bottle.
- To serve, spoon a generous tablespoon of emulsion on the base of each serving plate. Top with a medallion of crayfish and 5 rounds of the turnip. Drizzle with a few drops of tarragon oil to finish.
