Sous Vide Lobster & Sauce Choron | Recipe by sousvidetools.com
Sous Vide Lobster with Sauce Choron
- COOK TIME: 45 Minutes
- PREP TIME: 30
- DIFFICULTY: Medium
- SERVES: 4
- 4 lobsters, approx. 700g each
- 3 sprigs of tarragon
- rapeseed oil
- clarified butter
- black pepper
- salt flakes
- 3 egg yolks
- 175g of salted butter
- 3 tomatoes, skinned, deseeded and diced
- 2 tbsp of chopped tarragon
- 1 pinch of salt
- 1 tbsp of lemon juice
- 1 tbsp of white wine vinegar
- 1 shallot, peeled and finely sliced
- ½ tsp caster sugar
- 200g of spinach, washed
- clarified butter
- sea purslane
- sea rosemary
Recipe courtesy of Galton Blackiston from www.greatbritishchefs.com
- To make the sauce Choron, place the sliced shallot in a small saucepan, add the lemon juice and white wine vinegar and cook over a medium heat until the liquid has reduced by half. Heat the salted butter in another saucepan until melted and foaming.
- Blitz the egg yolks, salt and sugar in a food processor. With the processor still running, pass the hot shallot mixture through a fine sieve and pour into the egg yolks, then add the foaming butter from the other saucepan. Keep mixing until the sauce has fully emulsified.
- Transfer the sauce to a clean bowl and add the tomatoes and tarragon, stirring gently to combine. Stretch a layer of cling film over the bowl and store in a warm place until needed.
- Before cooking the lobsters, you need to dispatch them as humanely as possible. To do this, place the point of a heavy knife on the cross between the lobster’s eyes and swiftly bring the blade down through the head.
- Twist off the lobsters’ claws and remove and discard the heads.
- Fill a large saucepan with salted water. Heat until boiling, then add the lobster bodies and claws. Simmer the bodies for 3 minutes, then refresh in iced water. Leave the claws to simmer for a further minute (making 4 minutes cooking time in total) before also refreshing them in iced water.
- Preheat the water bath to a temperature of 60⁰C.
- Extract the meat from the lobster claws by first breaking apart then peeling off the shells. Work carefully to avoid tearing the meat: you want to have a single unbroken piece from each claw. Using a chamber sealer, seal the claw meat inside a vacuum bag with some clarified butter, a little salt and pepper and a sprig or two of tarragon.
- Repeat step 7 with the lobster bodies, using a separate vacuum bag.
- Place the two vacuum bags in the water bath and leave to cook for 10 minutes.
- To cook the spinach, sauté the leaves in a very hot frying pan with some clarified butter until slightly wilted, then add salt and pepper to taste.
- To serve, divide the lobster meat into 4 portions. Make a bed of spinach on each plate and top with a portion of lobster. Add a few spoonfuls of sauce Choron on the side and finish with a garnish of sea purslane and sea rosemary.