ISSUE 111

POACHED EGG AND LOBSTER

By Wolfgang Ban, Seäsonal,
New York, New York

SERVES 4
FOR THE LOBSTER

1 1½  pound lobster

FOR THE POACHED EGGS

¼ cup white vinegar
4 eggs
Fine sea salt to taste

FOR THE PORCINI OIL

1.5 ounces dried porcini mushrooms
¼ cup grapeseed oil
¼ cup canola oil

FOR THE PUMPERNICKEL BREADCRUMBS

21 ounces pumpernickel bread, soaked in water, excess water squeezed out
Canola oil as needed
Salt to taste

FOR THE BEURRE BLANC

1 shallot, peeled and finely chopped
2 cups white wine
1 tablespoon coriander seeds
1 tablespoon white peppercorns
½ cup heavy cream
1 pound butter, chilled and cut into ½ -inch cubes
1 tablespoon lemon juice
Salt to taste

FOR THE LOBSTER FOAM

18 ounces lobster stock
Pinch Ultra Sperse
3 ounces cream fraiche

FOR THE LOBSTER

Remove claws and tail from lobster body and seal meat in a vacuum bag. Chill until ready to serve. Reserve body for lobster stock.

FOR THE EGG

Fill large saucepan with five inches of water and bring to boil. Add vinegar. Crack one egg into small bowl. Reduce heat to simmer, moving saucepan halfway off heat. Into simmering side of water, carefully add egg. After five seconds, use a slotted spoon to gather egg white around egg yolk. Carefully move egg to non-simmering side of pan. Cook until the white is set but the yolk is still runny, about two minutes. Remove egg and chill in ice-water bath. Repeat with remaining eggs. Poached eggs can be held in an ice-water bath in the refrigerator for several hours.

FOR THE PORCINI OIL

In the bowl of a blender add porcini mushroom, grapeseed, and canola oils. Pulse until mushrooms are pulverized and oil is emulsified. Strain through a fine mesh sieve. Transfer oil to a squeeze bottle and set aside.

FOR THE PUMPERNICKEL BREADCRUMBS

Heat oil to 350 degrees. In a food processor fitted with a metal blade, add pumpernickel pieces and blend until smooth. Spoon pumpernickel into oil and fry until crispy. Drain on paper towels, season with salt and cool to room temperature. Pulverize in a spice grinder and store breadcrumbs in an airtight container until needed.

FOR THE BEURRE BLANC

In a saucepan add the shallots and white wine and bring to a simmer. Cook until nearly all the liquid is absorbed. Add coriander seeds and white peppercorns. Reduce heat to low and add the cream in a slow, steady stream, whisking constantly. Add butter, one cube at a time, while whisking constantly. Add lemon juice. Reduce by half. Strain through a fine-mesh sieve and season with salt.eded

FOR THE LOBSTER FOAM

In a saucepan, heat lobster stock. Add all other ingredients and blend using a hand-held immersion blender.

TO SERVE

Heat a circulating water bath to 185 degrees. Cook lobster meat in water bath for 2 minutes Reduce heat of water bath to 149 degrees and cook an additional 5 minutes. Remove from bag, slice the tail meat and leave claws whole. Transfer lobster to beurre blanc and cook for 1 minute. Add egg to the middle of a bowl. Arrange lobster claw and tail pieces. Drizzle with porcini oil and spoon with beurre blanc. Cover with lobster foam and pumpernickel breadcrumbs

 

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