Sous Vide Lobster Recipe with Sauce Choron
Galton Blackiston serves this tender sous vide lobster recipe with a luxurious sauce Choron. A variation of Hollandaise sauce, sauce Choron is flavoured with tomato and tarragon.
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Cooking tools:
- Food processor
- Sous vide circulator
- Vacuum sealer
- Nutcracker
- Fine-mesh sieve
- Stockpot
- Saucepan
- Stove
- Mixing bowl
- Spoon
- Plastic wrap
- Vacuum bag
- Tray
- Plate
Ingredients
- 4 lobsters, approx 700g each
- 3 sprigs of tarragon
- rapeseed oil
- clarified butter
- black pepper
- salt flakes
- 3 egg yolks
- 175g of salted butter
- 3 tomatoes, skinned, deseeded and diced
- 2 tbsp of chopped tarragon
- 1 pinch of salt
- 1 tbsp of lemon juice
- 1 tbsp of white wine vinegar
- 1 shallot, peeled and finely sliced
- 1/2 tsp caster sugar
- 200g of spinach, washed
- sea purslane
- sea rosemary
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