Butter Poached Maine Lobster

Lobster Meat Preparation

• 4, 1 1/4 lb lobsters (in the shell)
• 1 qt fish stock (store-bought or homemade)

Bring fish stock to a boil in a large stock pot. Add lobsters and cook for seven minutes. Remove the lobster and shock in ice-cold water bath. Split each lobster. Remove the tail and the claw from the shell and set aside. Next, use scissors to help remove the knuckle meat and set aside.

Crepe Filling

• 1/2 c ricotta
• 1/2 c mascarpone
• 1 1/2 T chopped thyme and parsley
• 1/3 lemon (zested)
• 2/3 c chanterelles (sauteed in olive oil and chopped)
• 1 T olive oil
• Cooked lobster knuckle meat
• Salt and pepper to taste

Combine all filling ingredients in a large mixing bowl and refrigerate until ready to use.

Crepe Batter and Making the Crepes (makes four)

• 1/4 c milk
• 1/4 c all-purpose flour
• 4 tsp water
• 1 small egg
• 1 tsp butter (melted)
• 1 tsp chopped parsley, tarragon and chives
• 1/4 tsp truffle oil
• Salt and pepper to taste

1. In an upright mixer, combine milk, egg, butter, water, herbs, salt, pepper and truffle oil. Add half of the flour and mix well. Add the remaining flour and mix until combined. Refrigerate the batter for approximately 30 minutes.

2. To make the crepes, you can use a commercial crepe maker or use the following home method: Preheat your oven to 450 degrees F. Heat 7-inch Teflon coated pan over medium heat until just warm to the touch. Lightly grease the pan with butter and add about 1 ounce of crepe batter. While grasping the handle of the pan, roll the batter around until it thinly coats the bottom of the pan. Allow it to cook over the flame for 20 seconds. Finish in the oven for 20 seconds and remove the crepe and place onto a parchment-lined sheet pan to cool. Repeat the process until all crepes are made, being careful to not overheat the pan.

For the Sweet Corn Beurre Blanc

• 1/2 shallot (sliced)
• 1/2 thyme sprig
• 1 black peppercorn
• 3 T white wine
• 1 T white wine vinegar
• 2 T heavy cream 
• 1/2 c unsalted butter (softened to room temperature)
• 2 T sweet corn (pureed)

Place first five ingredients in medium stockpot over medium heat and reduce until all liquid is absorbed. Remove from heat and add cream. Next, slowly whisk in butter, being careful to not separate the fat. Once combined, whisk in the corn puree and pass the mixture through a fine mesh strainer.

Butter Poached Lobster

• 2 lbs unsalted butter
• Salt to taste

Gently melt the butter in a saucepan over low heat, being careful to not let it separate. Season with salt to taste and add claw and tail for 45 seconds to one minute to warm through. Remove from the pan and reserve for plating.

To Plate

• 1 tsp unsalted butter
• 4 filled crepes
• 20 chanterelles, (sauteed in olive oil with corn)
• 1/2 c sweet corn, (sauteed in olive oil with chanterelles)
• 1 T corn beurre blanc
• Chervil, to garnish

1. Warm Teflon pan with butter and saute each filled crepe for about three minutes and turn over and saute the other side for 1 1/2 minutes.

2. Place about 3 T of beurre blanc on the bottom of a shallow bowl, top with the warm crepe. Spoon the chanterelles and corn next to the crepe. Top with lobster tail and claw. Garnish with chervil.