Lardo-Poached Maine Lobster with Fennel Puree, Caramelized Fennel, and Sauce Américaine “Au Poivre Vert”

Name: Lardo-Poached Maine Lobster with Fennel Puree, Caramelized Fennel, and Sauce Américaine “Au Poivre Vert”
Yield: Serves 4
Cuisine: French
Ingredients: Radishes, glazed, prepared the same way as the turnips; Asian pear, peeled and thinly sliced, raw, room temperature; 3 long peppercorns, smashed or broken (use Sichuan or Tellicherry peppercorns, if unavailable); 6 tablespoons (90 ml) white wine (optional); Baby turnips, blanched, shocked, and glazed with a little chicken stock and butter; 2 pounds (900 g) highest-quality lardo; 2 star anise; 4 live Maine lobsters (1½ pounds/675 g each), boiled in salted water for 1½ minutes and deconstructed; 1 ounce (30 g) finely minced shallots; 1 tablespoon grapeseed oil; Baby artichokes, braised in water or stock until tender; Fennel Puree; 1 ounce (30 g) rinsed, minced green peppercorns; 4 tablespoons (60 ml) brandy; 1 cup (250 ml) heavy cream; Salt and black pepper; 1 cup (240 ml) Lobster Stock, reduced to ¼ cup (60 ml); Baby fennel, blanched, shocked, and sautéed in a pan until lightly caramelized; 1 tablespoon fennel seeds; 6 sage leaves; 3 sprigs thyme; 2 tablespoons Pernod (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

On lobster, I love a classical sauce Américaine, which is typically some mixture of lobster stock seasoned with tomato, wine, brandy, and cayenne, enriched with butter. But I thought I’d give it a little more kick, by treating the lobster more like a steak and creating an au poivre sauce, to which reduced lobster stock is added and enriched. I also gently poach the lobster in seasoned fat so that it’s very tender. This recipe calls for long peppercorns, a lovely pepper variety available onl

Ingredients

Europe
France
Alsace
Main course
Mediterranean
Gluten-free

Ingredients

Method