Snack · French · 10 min
Butter-Poached Lobster with Horseradish Crème Fraîche and Toasted Pecans
- Calories
- 217
- Protein
- 16g
- Carbs
- 2g
- Fat
- 16g
Ingredients
- 95 g lobster
- 12 g clarified butter
- 0.5 g coriander seed
- 5 g crème fraîche
- 12.8 g prepared horseradish
- 15 g Belgian endive
- 2 g pecans
Method
- 01In a small bowl, whisk together the crème fraîche and prepared grated horseradish until smooth to create the sauce.
- 02In a small sauté pan over medium-low heat, melt the clarified butter until warm and shimmering.
- 03Add the chopped raw lobster meat to the butter. Gently poach for 3 to 4 minutes, turning occasionally, until the lobster turns fully opaque, pearly white with red exterior, and reaches an internal temperature of 145°F (63°C).
- 04Remove the pan from the heat and toss the warm poached lobster gently with the toasted ground coriander seed.
- 05Arrange the endive leaves on a serving plate. Spoon a dollop of horseradish crème fraîche onto the base of each leaf, top with warm lobster meat, and sprinkle with crushed toasted pecans.
Cook it with the whole plan around it
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