Lobster with Parsnips and Pears – Wine & Spirits Magazine

Lobster with Parsnips and Pears


Ingredients
  

Lobster

  • 1 carrot, chopped
  • 1 onion, quartered
  • 1 celery rib, chopped
  • 1 leek, chopped
  • star anise
  • pinch of anise seed
  • couple sprigs of thyme
  • bay leaf
  • 2 cloves of garlic
  • 4-1¼ pound lobsters, meat removed

Parsnips purée

  • 500 g parsnips
  • olive oil
  • 50 g butter
  • Asian pear, sliced into matchsticks
  • cilantro micro greens

Carrot jus

  • 500 g carrots
  • olive oil
  • 1 clove of garlic, diced
  • shallot, diced
  • 2 star anise
  • 1 g gram long pepper
  • 1 g gram anise seeds
  • 1 g gram coriander
  • 3 cardamom pods
  • 1/2 gram saffron
  • 1 sprig thyme
  • 1 bay leaf
  • 80 g grams butter

Instructions
 

Lobster

  • Heat a court bouillon with carrot, onion, celery, leek, anise seed, star anise, thyme, bay leaf and garlic. Poach the body of the lobster for 2 minutes and the claws for 5 minutes.

Parsnips purée

  • Peel and dice parsnips. Heat olive oil in a pan, sear parsnips. Turn heat down, cook covered with a lid until cooked through. Let cool. Puree with butter, set aside.

Carrot jus

  • Juice the carrots. Heat olive oil, sear garlic and shallots. Once softened, add spices, saute until fragrant. Deglaze with carrot jus. Let infuse for an hour. Strain. Reduce liquid over low heat. Stir in butter.
  • Warm salted butter in a pan. Reheat and sauté lobster. Smear parsnip puree on each plate. Top with warm lobster, drizzle on carrot jus. Garnish with pear and cilantro.

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