Poached Lobster Recipe | Sous-Vide Magazine

Ingredients

• 2 fresh lobsters, about 1 1/2 lbs each
• 1 Tbsp butter
• Lobster shells
• 1 1/2 Tbsp butter
• 2 carrots, cut into chunks
• 1/4 C onions, diced
• 1 leek, green stalk only, diced
• 1 bulb garlic, cut in half lengthwise
• 1 Tbsp tomato paste
• 1/4 tsp flour
• 1/2 C cognac
• 1 C white wine
• 1 qt plus 1 C vegetable stock
• 1 sprig each thyme, bay leaf, rosemary
• 1/2 C heavy cream
• Salt and pepper, to taste
• 1 Tbsp olive oil
• 1/4 C carrots, julienned
• 1/4 C onions, julienned
• 1/4 C fennel, julienned
• 1/4 C leeks, bulbs only, julienned
• 1/4 C celery stalks, julienned
• 1/4 C large white mushrooms, sliced
• 2 Tbsp tarragon, picked
• Puff pastry, 4 ̋ x 4 ̋ circle cuts
• Egg wash (1 egg whisked with 1 tsp water)