LOBSTER POACHED WITH SNAP PEAS AND MORELS

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LOBSTER POACHED WITH SNAP PEAS AND MORELS

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Ingredients

Adjust Servings:
Lobster
4 lobsters 575 grams each
Sherry Sabayon
15 grams dried morels
500 grams cold water
25 grams grapeseed oil
1 shallot thinly sliced
250 grams cremini mushrooms thinly sliced
30 grams sherry
4 springs Thyme
1 egg
3 Egg Yolks
230 grams Butter melted
5 grams vin juane
8 grams sherry vinegar
Salt
Sugar Snap Peas
12 whole sugar snap peas
120 grams shelled sugar snap peas
50 grams Chicken Stock
35 grams Butter
Salt
Braised Morels
30 grams Butter
36 morels
1/2 shallot finely chopped
45 grams vin juane
80 grams Cream
50 grams Sherry Sabayon
25 grams Lemon Juice
Salt
To Finish
Citrus Beurre Blanc
chive blossoms
fleur de sel
pea tendrils
miner's lettuce
Cuisine:
  • Serves 4
  • Medium

Ingredients

  • Lobster

  • Sherry Sabayon

  • Sugar Snap Peas

  • Braised Morels

  • To Finish

Directions

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Lobster

  1. Bring a large pot of water to a rolling boil and prepare an ice bath.
  2. Place the lobsters in a large heatproof container and pour enough of the boiling water over the lobsters to submerge.
  3. Immediately cover the container with plastic wrap and cook until the lobster tails are opaque, about 2 minutes.
  4. Quickly remove the lobsters from the hot water and separate the knuckles and claws from the bodies.
  5. Return the knuckles and claws to the hot water and shock the bodies in the ice bath. Allow the knuckles and claws to continue cooking until opaque, about 3 minutes more.
  6. Remove the knuckles and claws from the hot water and shock in the ice bath.
  7. Twist the lobster tails away from the bodies.
  8. Crack and remove the shells from the tails and remove the intestinal tracts.
  9. Separate the knuckles and claws.
  10. Pull the small pincer back from the large pincer of the claw and then pull it straight out and up.
  11. A small piece of cartilage should come away with the small pincer.
  12. Crack and remove the shells from the knuckles and claws, keeping the lobster meat as intact as possible.
  13. Keep refrigerated until ready to serve.

Sherry Sabayon

  1. Combine the morels and water in a large mixing bowl and let soak at room temperature for 2 hours.
  2. Heat the oil in a large saucepan over medium heat.
  3. Add the shallot to the pan. Cook, stirring occasionally, until tender and without any color, about 4 minutes.
  4. Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms are caramelized and the liquid released from the mushrooms is fully evaporated, about 8 minutes.
  5. Add the sherry to deglaze and scrape the caramelized bits from the bottom of the pan.
  6. Bring the wine to a simmer and reduce until almost dry.
  7. Add the rehydrated morels with the soaking water.
  8. Bring the liquid to a simmer and add the thyme. Simmer the mixture for 20 minutes.
  9. Remove the pan from the heat and strain through a chinois.
  10. Heat a water bath to 62°C/145°F.
  11. Return the mixture to a clean saucepan and heat to a simmer over medium heat.
  12. Continue to simmer until reduced by half, to about 100 g. Crack the egg and egg yolks into a mixing bowl and whisk to combine.
  13. Whisk the warm mushroom base into the eggs, being careful not to scramble the eggs.
  14. Once combined, slowly whisk in the melted butter, vin jaune, and vinegar.
  15. Season the mixture with salt.
  16. Transfer the sabayon to an iSi canister and charge with two charges of N2O.
  17. Cook the sabayon in the water bath for 45 minutes.
  18. Keep warm.

Sugar Snap Peas

  1. Heat a large pot of salted water to a boil over high heat and prepare an ice bath.
  2. Carefully remove one side of the outer shell from the whole snap peas, while leaving the inner peas still attached to the other side of the shell.
  3. Blanch the whole snap peas in the boiling water for 20 seconds and immediately shock in the ice bath.
  4. Blanch the shelled snap peas in the boiling water for 10 seconds and immediately shock in ice water.
  5. Drain both peas and pat dry with a paper towel.
  6. Heat the chicken stock to a simmer in a sauté pan over medium heat.
  7. Add the butter and season with salt.
  8. As the butter melts and emulsifies, it will form a thick glaze.
  9. Carefully add the blanched whole snap peas and shelled snap peas to the glaze, stirring gently just to warm through.
  10. Transfer the peas to a paper towel to drain any excess glaze.
  11. Keep warm.

Braised Morels

  1. Heat the butter in a sauté pan over medium heat.
  2. When the butter is foamy but not browned, add the morels and stir occasionally to evenly cook.
  3. When the morels begin to soften, about 2 minutes, add the shallots.
  4. Continue to stir occasionally until the morels and shallots are tender, about 3 minutes.
  5. Add the vin jaune and reduce until almost dry.
  6. Add the cream and reduce until it is a thick glaze.
  7. Remove the pan from the heat.
  8. Expel the sherry sabayon into the pan and gently fold it into the mushrooms.
  9. Season the mushrooms with the lemon juice and salt.
  10. Transfer the morels to a paper towel to drain any excess glaze.
  11. Keep warm.

To Finish

  1. Heat the beurre blanc in a pot to 62°C/144°F.
  2. Submerge the lobster tails, knuckles, and claws in the beurre blanc until heated through, about 7 minutes.
  3. Transfer the lobsters to a paper towel to drain any excess butter, and season with fleur de sel.
  4. Place one tail, one knuckle, and one claw in each of four bowls.
  5. Divide the sugar snap peas and braised morels among the four bowls, arranging them on and around the lobster.
  6. Garnish the lobsters with chive blossoms, pea tendrils, and miner’s lettuce.
  7. Expel 20 g of the sherry sabayon on each plate to finish.

James Kent

A native New Yorker, James started his culinary career as a summer apprentice at Bouley when he was fifteen years old.

After taking classes at the Le Cordon Bleu in London and Paris and graduating from Johnson and Wales, James moved back to New York where he spent time in the kitchens of Babbo, Jean-Georges, and Gordon Ramsay.

James joined the team at Eleven Madison Park as a line cook in the spring of 2007 and was quickly promoted to sous chef. In 2011, James was chosen to represent the United States at the international finals of the Bocuse D’Or in Lyon, France. After a full year of training for this culinary competition, he placed tenth in the world.

Upon returning to New York, James was named chef de cuisine of Eleven Madison Park and during his time there, the restaurant received numerous accolades including four stars from the New York Times, three Michelin stars, and a coveted spot on the San Pellegrino list of the World’s 50 Best Restaurants. James was promoted to Executive Chef of the NoMad in the Fall of 2013.

Portrait by: Christopher Villano

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