snack

Butter-Poached Lobster with Horseradish Crème Fraîche and Toasted Pecans

Name: Butter-Poached Lobster with Horseradish Crème Fraîche and Toasted Pecans
Ingredients: 95g Northern Lobster, raw meat, chopped; 12g Clarified butter (ghee); 5g CREME FRAICHE FRENCH-STYLE CULTURED CREAM; 5g EXTRA HOT HORSERADISH GRATED HORSERADISH ROOTS; 2g Nuts, pecans, toasted and crushed; 15g Endive, raw leaves; 0.5g Coriander seed, freshly toasted and ground

Nutrition

222.8

kcal

Calories

16.1

Protein

2.4

Carbs

16.2

Fat

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Ingredients(7)

Northern Lobster, raw meat, chopped95g

Clarified butter (ghee)12g

CREME FRAICHE FRENCH-STYLE CULTURED CREAM5g

EXTRA HOT HORSERADISH GRATED HORSERADISH ROOTS5g

Nuts, pecans, toasted and crushed2g

Endive, raw leaves15g

Coriander seed, freshly toasted and ground0.5g

Instructions

Prepare the horseradish crème fraîche: In a small bowl, whisk together the crème fraîche and prepared horseradish until smooth. Set aside.

Prepare the lobster: In a small sauté pan over medium-low heat, melt the ghee until shimmering. Add the chopped lobster meat. Gently poach the lobster for 3-4 minutes, turning occasionally, until the meat is opaque and tender throughout.

Season: Remove from heat and toss the lobster gently with the freshly toasted and ground coriander seed.

Plating: Arrange the endive leaves on a chilled small plate. Spoon a generous dollop of the horseradish crème fraîche into the base of each leaf. Top with the warm, butter-poached lobster pieces. Sprinkle with the crushed, toasted pecans for added texture and a nutty finish.