Butter-Braised Lobster with Chanterelle and Fava Bean Stew

Name: Butter-Braised Lobster with Chanterelle and Fava Bean Stew
Yield: Serves 4
Cuisine: American
Ingredients: 1 sprig fresh tarragon; sea salt and freshly ground white pepper; ½ pound plus 3 tablespoons cold unsalted butter, cut into small pieces; 2 lemons; 4 large sprigs fresh chervil; 2 Maine lobsters, 2 pounds each, cooked and cut up as described, coral reserved; saffron threads; 2 cups water

Preparation info

Serves
4

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

Ken uses jaune d’Arbois wine in this dish. If you cannot find it, use half the quantity of the best rich, but dry, sherry you can buy. He uses sea beans as part of the garnish.

Ingredients

2 cups water
2 lemons
½ pound plus

Americas
United States
Stew
Fish course
Pescatarian
Gluten-free

Method

Bring the water to a simmer, squeeze in the juice from the lemons, and then over medium heat whisk in ½ pound of the butter in pieces until they are all incorporated into a smooth emulsion. Remove from the heat and season with salt and white pepper to taste.

Add the meat from the lobster