Lardo-Poached Maine Lobster with Fennel Puree, Caramelized Fennel, and Sauce Américaine “Au Poivre V

Name: Lardo-Poached Maine Lobster with Fennel Puree, Caramelized Fennel, and Sauce Américaine “Au Poivre V
Ingredients: Baby fennel, blanched, shocked, and sautéed in a pan until lightly caramelized; Baby artichokes, braised in water or stock until tender; Salt; black pepper; 1 cup (240 ml) Lobster Stock, reduced to ¼ cup (60 ml); 1 cup (250 ml) heavy cream; 1 ounce (30 g) rinsed, minced green peppercorns; 4 tablespoons (60 ml) brandy; Radishes, glazed, prepared the same way as the turnips; Asian pear, peeled and thinly sliced, raw, room temperature; Baby turnips, blanched, shocked, and glazed with a little chicken stock and butter; Fennel Puree; 3 sprigs thyme; 1 tablespoon fennel seeds; 3 long peppercorns, smashed or broken (use Sichuan or Tellicherry peppercorns, if unavailable); 6 sage leaves; 2 star anise; 2 pounds (900 g) highest-quality lardo; 4 live Maine lobsters (1½ pounds/675 g each), boiled in salted water for 1½ minutes and deconstructed; 1 ounce (30 g) finely minced shallots; 1 tablespoon grapeseed oil; 2 tablespoons Pernod (optional); 6 tablespoons (90 ml) white wine (optional)

app.ckbk.com

On lobster, I love a classical sauce Américaine, which is typically some mixture of lobster stock seasoned with tomato, wine, brandy, and cayenne, enriched with butter. But I thought I’d give it a...

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Ingredients

Baby fennel, blanched, shocked, and sautéed in a pan until lightly caramelized
Baby artichokes, braised in water or stock until tender
Salt
black pepper
1 cup (240 ml) Lobster Stock, reduced to ¼ cup (60 ml)
1 cup (250 ml) heavy cream
1 ounce (30 g) rinsed, minced green peppercorns
4 tablespoons (60 ml) brandy
Radishes, glazed, prepared the same way as the turnips
Asian pear, peeled and thinly sliced, raw, room temperature
Baby turnips, blanched, shocked, and glazed with a little chicken stock and butter
Fennel Puree
3 sprigs thyme
1 tablespoon fennel seeds
3 long peppercorns, smashed or broken (use Sichuan or Tellicherry peppercorns, if unavailable)
6 sage leaves
2 star anise
2 pounds (900 g) highest-quality lardo
4 live Maine lobsters (1½ pounds/675 g each), boiled in salted water for 1½ minutes and deconstructed
1 ounce (30 g) finely minced shallots
1 tablespoon grapeseed oil
2 tablespoons Pernod (optional)
6 tablespoons (90 ml) white wine (optional)