Butter-Poached Lobster Pairs with a Silky Bourgogne Hautes Côtes de Nuits

Butter-Poached Lobster Pairs with a Silky Bourgogne Hautes Côtes de Nuits

Chicago eatery, graham elliot, offers contemporary American cuisine, classic cooking techniques and playful presentations. The eclectic wine list consists of vintage, Old World and New World ­selections from unsung regions, complementing three tasting menus.

In this guest favorite dish, the butter enhances the flavor of the lobster, especially when perfectly paired.

Butter-Poached Lobster with Whipped Lobster Butter, Gelée of Lemon Vinegar, Tarragon and Chervil


Recipe courtesy Andrew Brochu, executive chef, graham elliot, Chicago, IL

1 Maine lobster, approximately 2 pounds    
Salt, to taste
4 ounces butter plus 1 tablespoon, divided
1 ounce lobster roe
1 egg yolk    
4 ounces French citron vinegar
2 ounces simple syrup
2 tablespoons Ultra-Tex 8 Tapioca starch
1 tablespoon fresh chervil leaves, for garnish
1 tablespoon fresh tarragon sprigs, for garnish

For the poached lobster:
In a large pot, bring 1 gallon of salted water to a boil, and place the lobster into the pot. Set a timer for 4 minutes. After the timer goes off, remove the lobster from the water by the tail, and drop into an ice water bath. Place the claws and knuckles back in the water for 3 more minutes, and then add ice. After the lobster has cooled, pick the meat from the lobster while keeping it intact. Place in a sous-vide bag with a tablespoon of butter and place in a water bath, set at 140°F, for 12 minutes. Remove the lobster from the water bath and keep warm.

For the whipped lobster butter:
In a saucepan, melt the butter and add the lobster roe. Cook until bright red. Add the egg yolk and 1 teaspoon of water to the mixture and blend until smooth. Pour the mixture into an iSi canister (or any whipped-cream dispenser), and charge with 2 nitrous-oxide charges. Keep warm.

For the gelée of lemon vinegar:
In a mixing bowl, combine French citron vinegar, simple syrup and starch and whisk until thickened to desired consistency. Pass through a chinois strainer and place in a squeeze bottle.

To serve:
Press dollops of the whipped butter on a plate at random, and repeat with the lemon gelée. Place the warm lobster meat on the plate and garnish with fresh herbs. Serves 4.

Wine Recommendation: The dish is a unique interpretation of the simple ingredients of lobster, butter and lemon. In keeping with tradition, the wine pairing is simple: Domaine Gros Frère et Soeur’s 2006 Bourgogne Hautes Côtes de Nuits to contrast the modern presentation of the food on the plate. The wine is silky and round on the palate and holds up to the richness of the lobster and butter. The acidity serves to cut through that same richness so both the dish and the wine dance on the tongue. This bottling is laden with aromas and flavors typical of Chardonnay that has seen some oak: butterscotch, vanilla, bakeshop spice and baked apples.

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Published on June 28, 2012