2 1 lb Live Lobsters
¼ cup unsalted butter
1 Tbsp fresh tarragon leaves, roughly chopped
2 medium globe artichokes
1 small bulb fennel
1 pinch saffron
3 Tbsp Extra Virgin Olive Oil
2 lemons (Meyer lemons if available)
kosher salt
black pepper

Instead of plunging lobsters into boiling water; insert the blade of your chef’s knife into the top of the lobster’s head. This will limit the amount the flesh will cease, resulting in a better finished product.

Remove tail and using kitchen scissors cut the shell away from the flesh. Slice tail meat into 1” medallions. Remove claws and place in a dish and cover with boiling water; steep for 4 min. Remove claw meat from shell. Place all shells into a freezer bag and place in freezer to use for stock in later recipes.

Trim Artichokes and rub with lemon juice to prevent oxidation.

Using a mandolin; shave fennel and artichokes and toss in lemon juice again.

In a sauté pan; heat olive oil and saffron over medium heat until oil starts to color. Add fennel and artichokes and season with salt and pepper. Cook until artichokes are fork tender.

Meanwhile; melt butter in small sauce pan, and add lightly seasoned lobster. Cover and gently poach over low heat until meat turn white and plump.

To compose salad: form a small pile of fennel and artichoke in the center of a salad bowl. Place two medallions and a claw gently on the pile and sprinkle with tarragon leaves. Drizzle the lobster with butter.

This recipe currently has 0 comments. Add your own comment in the right hand menu.