Shallot Butter Poached Lobster Tail with Celeriac Linguine
This Shallot Butter Poached Lobster Tail with Celeriac Linguine recipe is a perfect elevated summer seafood dish. Give it a try next time you’re craving lobster.
Ingredients
Serves 4
Shallot Confit & Garlic Clarified Butter
| 6 | Whole shallots, peeled |
| 1 | Head of garlic, halved horizontally |
| 6 | Sprigs fresh thyme |
| 1 lb | Unsalted butter |
| Pinch sea salt |
Celeriac Linguine & Purée
| 1 large (or 2 small) | Celeriac |
| 35% cream | |
| Whole milk | |
| 1 tbsp | Butter |
Lobster
| 4 | Lobster tails |
To Plate
| 12 | Chives, finely chopped |
| 1/2 | Lemon |
| Lobster tails, blanched and peeled |
Directions
Shallot Confit
- Combine ingredients in pot and ensure shallots are not on top of each other.
- Simmer on low heat turning occasionally until shallots are cooked through. Gently remove shallots and reserve.
- Remove garlic, mash cloves and reserve.
- Strain butter and leave aside. This is the butter for poaching lobster and coating linguine.
Celeriac Linguine & Purée
- Remove outer skin and wash celeriac. Use spiralizer to make celeriac linguine.
- Place medium pot of salted water on stove and bring to gentle simmer. Add celeriac and cook until al dente (2-3 minutes).
- Remove from water and cool in ice bath to prevent further cooking. Remove from water as soon as cool to prevent from becoming waterlogged. Reserve noodles.
- Cut scrap celeriac into pieces, place in pot and add half milk and cream to cover scraps.
- On low heat, slowly cook until fork tender. Scoop out celeriac linguine from liquid and place in blender.
- Add residual liquid as needed to blend into purée. Once smooth, season with butter and salt to taste. Reserve until ready to plate.
Lobster
- Bring large pot of salted water to boil.
- Remove lobster tomalley from tail.
- Blanch tails for 4 minutes then place into ice bath of 2 parts ice, 1 part water to stop cooking.
- Using scissors, cut along the underside of the tail and pull of shell.
To Plate
- Reheat lobster tails in pot with 80 per cent of butter over low heat until cooked (3-4 minutes).
- Reheat linguine in pot with mashed garlic and remaining butter. Season with salt and lemon juice.
- Reheat shallots in oven. Reheat purée in small pot.
- Plate celeriac purée in bowl followed by celeriac linguine. Garnish with shallot confit and chives. Remove lobster tail from butter and place alongside linguine.