Shallot Butter Poached Lobster Tail with Celeriac Linguine

lobster with shallot butter on white plate with fork and light blue napkin

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.


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


4 Lobster tails

To Plate

12 Chives, finely chopped
1/2 Lemon
Lobster tails, blanched and peeled


Shallot Confit

  1. Combine ingredients in pot and ensure shallots are not on top of each other.
  2. Simmer on low heat turning occasionally until shallots are cooked through. Gently remove shallots and reserve.
  3. Remove garlic, mash cloves and reserve.
  4. Strain butter and leave aside. This is the butter for poaching lobster and coating linguine.

Celeriac Linguine & Purée

  1. Remove outer skin and wash celeriac. Use spiralizer to make celeriac linguine.
  2. Place medium pot of salted water on stove and bring to gentle simmer. Add celeriac and cook until al dente (2-3 minutes).
  3. 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.
  4. Cut scrap celeriac into pieces, place in pot and add half milk and cream to cover scraps.
  5. On low heat, slowly cook until fork tender. Scoop out celeriac linguine from liquid and place in blender.
  6. Add residual liquid as needed to blend into purée. Once smooth, season with butter and salt to taste. Reserve until ready to plate.


  1. Bring large pot of salted water to boil.
  2. Remove lobster tomalley from tail.
  3. Blanch tails for 4 minutes then place into ice bath of 2 parts ice, 1 part water to stop cooking.
  4. Using scissors, cut along the underside of the tail and pull of shell.

To Plate

  1. Reheat lobster tails in pot with 80 per cent of butter over low heat until cooked (3-4 minutes).
  2. Reheat linguine in pot with mashed garlic and remaining butter. Season with salt and lemon juice.
  3. Reheat shallots in oven. Reheat purée in small pot.
  4. Plate celeriac purée in bowl followed by celeriac linguine. Garnish with shallot confit and chives. Remove lobster tail from butter and place alongside linguine.

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