BUTTER POACHED MAIN LOBSTER WITH SWEET PEA PUREE AND TRUFFLE CARROT SAUCE

BUTTER POACHED MAIN LOBSTER WITH SWEET PEA PUREE AND TRUFFLE CARROT SAUCE image

Yield 6

Number Of Ingredients 10

Ingredients

3 1 1/4 pound Maine lobsters, preferably live
2 pounds unsalted butter, not softened
salt
lemon juice
2 cups sweet peas, preferably fresh
3 cups carrot juice
1/4 cup unsalted butter, softened
2 Tbsp truffle butter (available online)
salt and pepper
for garnish; pea tendrils or fresh chervil (tendrils available online)

Steps:

FOR LOBSTER: Bring 3 gallons of water to boil. Prepare ice bath large enough to hold cooked lobsters. Close stopper in sink; add lobsters and cover with boiling water. Let sit 2 minutes. Remove lobsters and pull off claws. Return claws to hot water. Transfer rest of lobsters to ice bath. When cool enough to touch, remove tail from body by pulling and twisting at same time. Cut off shell with kitchen shears. Cut tail in half lengthwise; remove digestive tract. Remove claws by twisting small part of each pincer to remove clear, hard cartilage from inside. heat 3 Tbsp water in 2 quart pot. Add 2 pounds unsoftened butter a piece at a time, whisking constantly to incorporate. After butter is added, season with salt and lemon juice; keep wr, about 165 degree, over very low flame, whisking occasionally. FOR SWEET PEA PUREE: Prepare ice bath. Bring large pot of salted water to boil. Drop peas into rapidly boiling water. Cook until just softened but still with a little pop when eaten; sample to blender and puree until smooth, adding a little water if needed. Transfer to bowl and season with salt to taste. FOR TRUFFLE-CARROT SAUCE: Reduce carrot juice by two thirds in a non-reactive pot over medium low heat. Add softened butter 1 Tbsp at a time, whisking constantly. When all butter is added, transfer to blender. Blend on medium and add truffle butter. Remove from blender. Season with salt and pepper to taste. Keep warm over very low heat. TO SERVE: Place lobster tails and claws in shallow casserole. Pour warm butter over and let sit at room temperature 6 minutes. Heat pea puree and divide among 6 plates. Remove lobsters and drain off excess butter; arrange equal portions atop puree. spoon a little carrot sauce around. Add garnish.