Butter-Braised Lobster with Chanterelle and Fava Bean Stew

Preparation info

  • Difficulty


  • Serves


Appears in

America's Best Chefs Cook with Jeremiah Tower

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.


  • 2 cups water
  • 2 lemons
  • ½ pound plus 3 tablespoons cold unsalted butter, cut into small pieces
  • sea salt and freshly ground white pepper
  • 2 Maine lobsters, 2 pounds each, cooked and cut up as described, coral reserved
  • 1 recipe Chanterelle and Fava Bean Stew
  • 1 cup Lobster Stock
  • saffron threads
  • 1 sprig fresh tarragon
  • 4 large sprigs fresh chervil


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 tails and claws. Cook over the lowest possible heat, never letting the butter sauce get hotter than 160°F, for 20 minutes; if you are unsure of the temperature of your stove, cook for only 10 minutes; then remove from the heat and let the lobster sit in the butter sauce for another 10 minutes.

Meanwhile, make the chanterelle and fava bean stew.

Bring the lobster stock to a boil. Add a pinch of saffron and the tarragon, wait 2 minutes, then strain through a fine sieve over a bowl to remove the tarragon. Return the lobster stock to the saucepan and return to a boil. Put the lobster coral in a bowl. Remove the stock from the heat, wait 1 minute, and then whisk the cooling stock into the lobster coral. Do not let this sauce boil after this point, or it will curdle.

Whisk in the remaining 3 tablespoons cold butter and then ½ cup of the buttery liquid in which the lobster meat is cooking. Season and keep hot but nowhere close to boiling.

Spoon the lobster coral sauce into 4 hot soup plates. Then add a spoonful of the chanterelle and fava bean stew, a lobster claw, and a lobster tail cut in half lengthwise, more chanterelles, a spoonful of the lobster cooking butter, and finally a sprig of chervil to each. Serve at once.