Recipe courtesy of Eric Greenspan
Vanilla Poached Lobster with Saffron Fregola and Fennel
Getting reviews...
- Level: Intermediate
- Total: 30 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 165 mg
- Sodium
- 587 mg
The first time I was blown away by the artistry of flavor combinations was as a young cook working for the great David Bouley. I was so confused by the infusion of vanilla into butter to poach lobster until I snuck a piece for myself. I was in awe. This dish is an ode to that mastery, paired with a saffron and fennel fregola to add to the wild but balanced flavor combination.
- Level: Intermediate
- Total: 30 min
- Active: 10 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 508
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 18 g
- Cholesterol
- 165 mg
- Sodium
- 587 mg
Ingredients
Directions
- Separate the claws and tails from the lobsters, reserving the lobster heads for later. In a large pot of salted water, boil the tails for 1 minute and the claws for 6 minutes. Remove from the water and separate the meat from the shells. Split the tails in half lengthwise and chop the claw meat. Set aside.
- Heat the oil in a large, high-sided sauté pan over medium-high heat. Add the diced fennel, diced onions and saffron, and cook until the vegetables are tender, about 7 minutes. Add the fregola and gently toast for 1 to 2 minutes. Add the anise liqueur, scraping up any bits of fregola that stuck to the bottom of the pan, and reduce until no liquid remains. Add water 1/4 cup at a time until the fregola is cooked through, about 10 minutes. Season with salt and pepper and pour onto a large platter.
- In a small saucepan over medium-low heat, cook the sliced onion with the vanilla pods and seeds until the onions are tender, about 7 minutes. Add the cream and reduce by two-thirds, 5 to 7 minutes.
- Meanwhile, spoon out the innards of the lobster heads and add to the cream. Add the butter to the pan, stirring and swirling the pan in circular motions until a thick, buttery sauce is formed. Remove the pan from the heat to cool before adding the lobster meat, a few minutes. Gently poach the lobster in the vanilla butter until cooked through, about 5 minutes.
- Top the fregola platter with the thinly shaved fennel and poached lobster and serve.
Looking for Something Else?
Related Pages
- Tamarind Chipotle-Rubbed Carnitas Tortas Recipe
- Chili Mango Agua Fresca Recipe
- Elvis Moon Pie Recipe
- Nashville Hot Chicken Recipe
- Broiled Lobster with Lemon Sabayon Recipe
- Ruby Red and Tarragon Paloma Recipe
- Butter-Poached Lobster Rolls with Celery Fennel...
- Chorizo Queso Recipe
- Duck Salad with Grilled Long Beans Recipe