Name: Butter-Poached Maine Lobster, Tomato Pain Perdu, Celery, and “Russian Dressing”
Yield: Makes 4 servings
Cuisine: American
Ingredients: Celery micro greens; 50 grams cornichon juice; 2 loaves Brioche, crust trimmed; Canola oil; About 325 grams Tomato Marmalade; 100 grams Clarified Butter, at 38°C (about 100°F); 10 grams kosher salt; 15 grams unsalted butter; Fleur de sel; 6 grams Vegetable Stock or water; Extra virgin olive oil; kosher salt; Celery leaves; Tomato Powder; 3 long celery stalks, trimmed; 4 uncooked lobster tails (from 500-gram lobsters); Beurre Monté bath; 10 grams finely minced horseradish; 3 grams cornichon brunoise; 3 large egg yolks; 500 grams heavy cream; 2 grams minced tarragon; 15 grams red wine vinegar; 30 grams water; 36 grams granulated sugar; 500 grams whole milk; 825 grams canned San Marzano tomatoes, drained, seeded, and chopped; 40 grams minced red onion; 75 grams minced shallots; 3 grams tomato brunoise

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Tomato Marmalade

75 grams minced shallots
40 grams minced red onion
30

Method

This is our take on an American classic, the lobster roll, first made by per se sous chef Josh Schwartz. The lobster is cooked so gently in a beurre monté bath—the butter heated by the circulator—that it remains extraordinarily tender. We serve it with a tomato pain perdu, or French toast, made by layering slices of brioche with a custard base and a marmalade made with San Marzano tomato