Butter Poached Lobster with Herbed New Potatoes

Butter Poaching Technique Butter Poached Lobster with Herbed New Potatoes Butter Poached Shrimp with Yuzu-Carrot Puree Butter Poached Duck Breasts with Watercress Salad Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée WINE NOTES Newton Unfiltered Chardonnay: This is your typical ‘big’ chardonnay from California. It goes through a second fermentation that almost all reds and many whites experience called malo-lactic fermentation where the ‘malic’ or ‘green’ acids (apple, green grape) are converted to lactic acids which give the wine buttery, creamy and even vanilla notes. Complex, with large flavors of butter-poached golden apples, baked rolls and roasted nuts; it’s really a ‘food wine’ meant to be consumed with a meal allowing the characteristics of both to be highlighted. Merryvale “Scarmont” Sauvignon Blanc: This is a very robust sauvignon blanc which has actually been both fermented and aged in oak. This blends the best of both worlds with creamy notes of a Bordeaux blanc with good acid and ‘New World’ fruit of mango, guava and citrus. Sometimes rich dishes need a strong wine that still has a light profile and good acid to refresh the palate		Butter Poached Lobster with Herbed New Potatoes Serves 4 4 lobster tails and claw meat, out of the shell 12 small new potatoes, washed, skin on, baked on sheet tray 2 tablespoons chopped chives, plus whole for garnish 1 tablespoon chopped chervil, plus sprigs for garnish Juice of 1 lime Kosher salt and freshly ground black pepper 1 recipe Butter Poaching Liquid *Tip:* To get the lobster meat out of the shells, boil several quarts of lightly salted water. Place the claws and knuckles in a large bowl, then top with tails. Pour boiling water over to cover. In exactly 30 seconds remove the tails and shock in an ice bath. Allow the claws and knuckles to "cook" an extra 6 minutes 30 seconds for a total of 7 minutes. Remove and shock in ice bath. The meat can now be easily removed and is still "uncooked." In a medium saucepan bring the Butter Poaching Liquid to exactly 120 degrees. The temperature must be carefully monitored. As long as the temperature does not go above 120 degrees, nothing will overcook. Add the lobster and poach for 15 to 20 minutes. Meanwhile, remove the hot potatoes from the oven and cut an X on top of each, pushing the flesh up. Remove the cooked knuckle meat and, in a small bowl, mix with herbs, 1/4 cup of the Butter Poaching Liquid and lime juice and season with kosher salt and freshly ground black pepper. Place 3 potatoes on a plate and drizzle with the herb butter. Top with tail and claw and garnish with more herbs.


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Todd English’s Black Olive Studded Lamb Loin with Minted Fennel Purée