Smoked Kennebunkport Lobster on Parsnip Purée and Paprika Butter Sauce

Name: Smoked Kennebunkport Lobster on Parsnip Purée and Paprika Butter Sauce
Yield: Serves 4
Ingredients: 120 ml heavy cream; 240 ml lobster reduction; Salt and cayenne pepper; 225 g butter, unsalted; 120 ml Cognac; 1 tsp paprika; 1 tsp lobster coral; 110 g unsalted butter; 4× 700 g lobster steamed and broken out of the shell; ½ lemon, for juice; 4 parsnips; 240 ml Quady Essensia wine; 720 ml heavy cream

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Lobster is always special in Kennebunkport and I wanted to create a new dish for us to serve our very popular ingredient. The smoking gun is a wonderful tool that gives us an opportunity to have a dramatic entrance for this dish as we release the smoke at the table to set off the sense of smell in the art of dining for our guests.

Ingredients

Lobster Sauce

120 ml Cognac
240 ml Quady Essensia wine
24

Method

Lobster Sauce

In a thick bottom pan reduce the Cognac, Essensia and lobster reduction by half, add the cream and reduce by half.
Whisk in the cold, diced unsalted butter and reserved lobster coral. Season to taste with salt, Cayenne pepper, paprika and a few

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Jonathan Cartwright

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