A refined seafood dish featuring butter-poached lobster, airy saffron foam, bright citrus gel, and fennel ash for a modern, Michelin-style presentation.

2-3 plates

Ingredients:

• 2-3 – Lobster tails
• 500g – Unsalted butter
• 2 – Garlic cloves (lightly crushed)
• a few sprigs – Fresh thyme
• from 1 lemon – Lemon zest
• 200ml – Seafood stock
• 100ml – Heavy cream
• pinch – Saffron threads
• small pinch – Lecithin
• 200ml – Orange juice
• 50ml – Lemon juice
• 2g – Agar-agar
• handful – Fennel fronds
• small amount – Olive oil
• for garnish – Microgreens
• 1 bulb – Fresh fennel (thinly shaved)
• for garnish – Citrus segments

Speciality Items:

• Sous-vide immersion circulator Need it? Click here to start cooking
• Vacuum Sealer Need it? Click here to start cooking
• Whisk Need it? Click here to start cooking
• Gourmet Whip siphon + 2 N?O chargers Need it? Click here to start cooking
• Fine mesh strainer Need it? Click here to start cooking
• Dehydrator Need it? Click here to start cooking
• Saffron Need it? Click here to start cooking
• Plating tweezers Need it? Click here to start cooking
• Infrared thermometer Need it? Click here to start cooking

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Steps:

1. Remove lobster meat from shells carefully, keeping pieces intact.
2. Place lobster in a vacuum bag with butter, garlic, thyme, and lemon zest, then seal.
3. Cook in a water bath at 56�C (132.8�F) for 20�25 minutes.
4. Gently heat seafood stock, cream, and saffron to infuse flavor without boiling.
5. Strain the mixture, add lecithin, blend, and transfer to a cream siphon. Charge and keep warm.
6. Combine orange juice, lemon juice, and agar-agar, then bring to a boil while whisking.
7. Pour into a shallow container and allow to set.
8. Blend the set gel until smooth and strain for a refined texture.
9. Lightly coat fennel fronds in oil and dehydrate until fully dry.
10. Char the dried fennel and grind into a fine ash.
11. Remove lobster from bag and slice into even medallions.
12. Plate lobster with space between pieces for a clean presentation.
13. Add dots or lines of citrus gel around the plate.
14. Dispense saffron foam lightly over or beside the lobster.
15. Dust fennel ash sparingly across the plate.
16. Finish with microgreens, shaved fennel, and citrus segments for garnish.

Nuggget Nuggget: One Ask. One Tap. Done

Nuggget Nuggget: One Ask. One Tap. Done