Butter Poached Bahamian Lobster Tail

Butter Poached Bahamian Lobster Tail by Chef Tibbits

Butter Poached Bahamian Lobster Tail by Chef Tibbits

Chef Tim Tibbitts shares the recipe for his Butter Poached Bahamian Lobster Tail which he prepared for the OCEAN Style RESERVEDnyc event.

Butter poached spiny lobster, butter powder, roasted cauliflower, oyster mushrooms, potato fondant, mango miso butter emulsion, nasturtiums:

Special equipment: digital scale, immersion circulator, chamber vacuum sealer, blender, food processor

For the lobster:
4 8oz spiny lobster tails
½ lb. butter unsalted
Zest of 1 orange and 1 lemon

Remove the shells from the lobster by cutting the soft underbelly of the shell down either side, and gently remove the meat from the shell – still keeping it intact. Repeat with all the tails. Place in the vacuum seal bag. Rough chop the whole butter and add to the bag with the citrus zest. Seal the bag on full vacuum. Cook in the sous vide water bath, with the circulator set at 56 Celsius, for 2 hours.

Garnish:
1 head of organic cauliflower or romanesco
1 lb. oyster mushrooms
4 large gold potatoes -using a melon baller take as many 3/4 “ balls as you can from each potato and reserve in water.
2 lbs. unsalted butter
1 pint of heirloom grape tomatoes
Nasturtium leaves the size of a quarter to garnish
Mango miso butter emulsion-recipe below
Brown butter powder-recipe below

Brown butter powder:
1/2 lb. unsalted butter
4 oz. tapioca maltodextrin
Pinch of Maldon salt

Place butter in a sauce pan and cook over low heat, until the water has evaporated and the milk solids start to become golden brown. Be careful not to burn it. Let it cool slightly. Put maltodextrin in the food processor. Turn on the machine, and while running it, drizzle in the brown butter until the desired texture has been achieved. Continue to scrape down the sides of the bowl and mix thoroughly. Add flake salt and reserve.

Fondant potato:
Place melon-balled potatoes (Parisiennes potato) into a sauce pot. Place enough butter in the pot that, when melted, it covers the potatoes completely. Cook over very low heat, until potatoes are cooked through. Be careful not to boil the butter. When serving, remove from butter and season with flake salt.

Mango Miso butter emulsion:
4 oz. mango puree
2 tablespoons white miso
1 whole egg
1 liter of brown butter kept warm

Place miso, egg and mango in a blender and mix until smooth. With the blender running, gradually drizzle butter into blender in a steady slow stream, until the sauce becomes thick and creamy – but still loose enough to pour. Season with salt and white pepper. Reserve in a warm place so the butter doesn’t solidify; but not so warm that it splits the emulsion.

Cauliflower:
Separate cauliflower into small, bite-sized florets. Add 4 tablespoons of butter to a hot frying pan that is large enough to hold all of the cauliflower. Add cauliflower, and sauté for 1 minute to cover with butter. Season with salt and pepper. Place pan in a 400 F oven, until florets take on a golden color.

Oyster mushrooms:
Sauté oyster mushrooms in a hot pan, with 2 tablespoons of vegetable oil and 1 tablespoon of butter. Sauté until golden brown. Season with salt and pepper.

To assemble:
Place brown butter powder in the center of each plate. Loosely arrange potato, cauliflower, grape tomatoes (cut in half, lengthwise) and mushrooms on the powder. Slice lobster tails into medallions and season with flake salt. Arrange lobster on top of garnish. Spoon mango miso sauce onto the lobster and around the plate. Garnish with 3-4 nasturtium leaves. Serves 4, with extra powder and sauce.

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