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Butter Poached Lobster With Sauternes, Raisins & Seaweed Two Ways

I love the balance of flavors in this dish. Sweet lobster and sauternes, slightly bitter seaweed, butter to bring it all together.

  • 2 Maine lobster tails, 5 oz each removed from the shell

  • 1/2 lb.. salted butter, melted

  • 1/2 cup sauternes or sweet white wine

  • 2 oz. sea beans

  • 1 TBL black seaweed puree, Nori can be substituted

  • 1/2 cup water

  • 2 tablespoon flour

  • 1 tablespoon olive oil

  • 1/4 cup golden raisins

  1. Curl lobster tails up on themselves, like a snail

  2. Place them in a small saucepan that fully contains the lobster with no extra space

  3. Add butter, sauternes, sea beans and raisins

  4. Poach lobster for 6-8 mins until just cooked, remove lobster and the sea beans from poaching juices

  5. In the same pot, reduce the poaching liquid down to a glaze, reserve for plating

For The Seaweed Tuiles
  1. Combine the flour, seaweed paste and water to create a thin batter

  2. In a hot non-stick 8 inch skillet heat the oil

  3. Add the batter in thin layer to the oil, like you are making a crepe.

  4. Cook 2-3 mins until crispy, set aside for plating


Place the lobster in the center of the plate, scatter the sea beans and raisins around. Liberally spoon the sauce over and top with a tuile.

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