uliflower Puree and Lobster Butter Sauce Recipe
If you are looking for a truly luxurious and elegant dish that combines delicate seafood flavors with the creamy subtlety of cauliflower, then this Cauliflower Puree and Lobster Butter Sauce recipe is an absolute must-try. It masterfully pairs tender, perfectly poached lobster tails with a silky cauliflower puree, all brought together by a rich, velvety lobster-infused butter sauce. Whether you are aiming to impress guests or simply indulge yourself in a restaurant-quality meal at home, the Cauliflower Puree and Lobster Butter Sauce offers a celebration of textures and tastes that is both sophisticated and comforting.
Ingredients You’ll Need
The magic of this Cauliflower Puree and Lobster Butter Sauce really lies in its simplicity and the quality of ingredients. Each component has an essential role, from the fresh lobster that offers sweet, tender meat, to the cauliflower that adds creaminess and earthiness, and the herbs that infuse the broth with aromatic depth.
- 400 grams native lobster (x 4 pieces): Fresh, high-quality lobster is the star of this dish, providing succulent and tender seafood flavor.
- 1 large onion (sliced): Adds sweetness and depth when sweated with other vegetables.
- 4 carrots (chopped): Bring natural sweetness and color to the stock.
- 3 sticks celery (chopped): Provides a subtle aromatic base for the lobster stock.
- 1 small leek: Offers a gentle onion flavor without overpowering the delicate lobster.
- 4 cloves garlic: Lends warmth and aromatic richness.
- 6 sprigs thyme: Earthy herb that complements the seafood beautifully.
- 6 sprigs tarragon: Adds a light aniseed note, brightening the sauce.
- Olive oil: For sweating vegetables and adding a fruity undertone.
- 5 tablespoons brandy: Boosts flavor complexity with its rich, boozy notes.
- 2 tablespoons tomato puree: Gives body and a hint of acidity to the stock.
- 1 large cauliflower: Central to both the caramelised cauliflower and silky puree components, bringing a lovely texture and subtle sweetness.
- Butter: Essential for sautéing and making the lobster butter sauce rich and glossy.
- Cream (optional): Added to the sauce for an extra luxurious finish.
How to Make Cauliflower Puree and Lobster Butter Sauce
Step 1: Preparing the Lobster
Start by placing the lobster in the freezer for about thirty minutes to make it insensate, ensuring the process is humane. While the lobster chills, bring a large pot of water to a boil for blanching and prepare a bowl of ice water for shocking the lobsters later.
Step 2: Sweat the Vegetables
In a separate pan, heat olive oil and gently sweat the onions, chopped carrots, celery, and leek until soft and fragrant. Add the tomato puree and cook it out briefly to deepen the flavor, then set this mixture aside for later use in the lobster stock.
Step 3: Cooking the Lobster
Once your water boils, quickly and carefully pierce the lobster’s head downward with a sharp knife to dispatch it swiftly. Remove the tails and claws, then blanch the tails in boiling water for just 20 to 30 seconds until the shell turns red and the tails curl up. Immediately transfer the tails into the ice water to stop cooking. Do the same with the claws but leave them to cool in the hot water before extracting the meat for later use.
Step 4: Making the Lobster Stock
Crush the lobster shells to release all those savory juices. Return the sweated vegetable mixture to the pan and add the shells, cooking until the proteins begin to set. Deglaze with brandy and reduce, then cover with water just enough to submerge everything. Toss in sprigs of thyme, bring to a boil, and simmer for ten minutes. Add tarragon and cook a few more minutes before straining through a fine chinois. This rich stock is the heart of your lobster butter sauce and the poaching liquid for the tails.
Step 5: Creating the Lobster Butter Sauce
Take 100 ml of the prepared lobster stock per serving and add about 10 grams of butter. Reduce this quickly until it thickens slightly, then whisk in a spoonful of cream to add lusciousness. Set this decadent sauce aside, ready to tie all the flavors together in your final plate.
Step 6: Poaching the Lobster Tails
Poach the lobster tails gently in the remaining lobster stock by bringing it briefly to a boil then submerging the tails and removing the pot from heat. Let them poach gently for about four minutes before resting for a couple more minutes. Finish by slicing the tails in half, showcasing their tender texture and vibrant color.
Step 7: Preparing the Cauliflower Components
Separate the cauliflower into florets, slicing some into thin pieces for caramelising and reserving the rest for the purée. Blanch the slices in salted boiling water until just half cooked, then refresh in iced water and drain. Caramelise these slices in butter for a lovely golden crunch. For the purée, boil the cauliflower trimmings with a pinch of salt and water until most liquid evaporates, add cream, then carefully blend and strain for a smooth, silky result.
How to Serve Cauliflower Puree and Lobster Butter Sauce
Garnishes
A sprinkle of finely chopped fresh herbs like chives or tarragon can elevate the elegance and freshness of the dish without overshadowing the main flavors. A few dots of lobster butter sauce around the plate add a vibrant visual appeal and bursts of rich flavor.
Side Dishes
This dish pairs beautifully with simple, lightly dressed green salads or steamed asparagus to keep the plate light and balanced. A crisp white wine like a Sauvignon Blanc complements the seafood and buttery notes magnificently.
Creative Ways to Present
For a stunning presentation, arrange the caramelised cauliflower slices in a neat circle, then add a generous spoonful of purée in the center. Place the sliced lobster tails elegantly on top and finish by drizzling the lobster butter sauce over and around. This layered approach allows guests to enjoy the combination or each element individually.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover lobster meat separately from the sauce to maintain their best texture and flavors. The cauliflower puree and caramelised pieces store well in airtight containers but are best consumed within two days.
Freezing
You can freeze the lobster stock and butter sauce separately in small portions to reheat later for soups or sauces, but avoid freezing the lobster meat or the cauliflower puree as their textures may suffer.
Reheating
Reheat the sauce gently over low heat while whisking to keep it smooth and glossy. Warm the lobster meat in a gentle steam or covered pan to avoid drying out, and reheat the cauliflower puree slowly in a double boiler with a splash of cream if needed.
FAQs
Can I use frozen lobster tails instead of fresh ones?
Yes, frozen lobster tails can work well; just be sure to thaw them overnight in the refrigerator and adjust poaching times accordingly to avoid overcooking.
Is there a substitute for brandy in the lobster stock?
If you prefer to avoid alcohol, dry white wine or a splash of apple cider vinegar can enhance flavor, though the depth from brandy is unique and highly recommended.
How can I make the cauliflower puree extra smooth?
Using a high-powered blender and straining the puree through a fine sieve will ensure a velvety texture free of any lumps or fibrous bits.
Can the lobster butter sauce be made vegan?
While traditional lobster butter sauce relies on lobster stock and butter, you could experiment with a mushroom stock reduction and vegan butter for a plant-based twist, though it will not replicate the exact flavor.
What wine pairs best with this dish?
A crisp, mineral-driven white wine such as a Sancerre or an unoaked Chardonnay beautifully complements the lobster’s sweetness and the creamy cauliflower puree.
Final Thoughts
Embracing the refined harmony of flavors in Cauliflower Puree and Lobster Butter Sauce is truly a rewarding experience. From the silky puree to the tender lobster and indulgent sauce, every bite feels like a special occasion. I warmly encourage you to make this dish your own and enjoy the applause that comes from creating such a stunning, delicious meal right in your kitchen.
Print
uliflower Puree and Lobster Butter Sauce Recipe
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A sophisticated seafood dish featuring tender poached lobster tails served over caramelised cauliflower slices and smooth cauliflower purée, all enhanced by a rich lobster butter sauce made from homemade lobster stock and cream. This elegant recipe combines refined techniques and fresh ingredients for a luxurious dining experience.
Ingredients
Lobster and Stock
- 400 grams native lobster (x 4 pieces)
- 1 large onion (sliced)
- 4 carrots (chopped)
- 3 sticks celery (chopped)
- 1 small leek (chopped)
- 4 cloves garlic (crushed)
- 6 sprigs thyme
- 6 sprigs tarragon
- Olive oil (for sweating vegetables)
- 5 tablespoons brandy
- 2 tablespoons tomato puree
Cauliflower
- 1 large cauliflower
- Butter (for caramelising cauliflower slices)
- Salt (to taste and for blanching water)
- Water (for boiling and blanching)
- Double cream (for cauliflower purée)
Lobster Butter Sauce
- 100ml (3.4oz) lobster stock per portion
- 10g (0.35oz) unsalted butter per portion
- 1 dessert spoon of cream per portion
Instructions
- Prepare Lobsters: Place lobsters in the freezer for half an hour to render them insensate before cooking.
- Blanch Lobsters: Bring a large pan of water to boil for blanching lobsters and prepare a large bowl of ice water to cool them immediately after.
- Sweat Vegetables: In a separate pan, sweat sliced onions, chopped carrots, celery, leek, and crushed garlic in olive oil until soft. Add tomato puree and cook for a few more minutes, then set aside.
- Stun and Separate Lobster: Remove lobsters from the freezer, place on a chopping board, and with a sharp knife pierce the lobster’s head downward quickly within 10 seconds. Remove tails and claws.
- Poach Lobster Tails: Boil the lobster tails for 20-30 seconds until shells turn red and tails curl upward. Immediately plunge them into iced water to stop cooking.
- Cook Claws: Put claws into boiling water, re-boil, then allow them to cool down in the liquid for later use.
- Remove Tail Meat: Extract tail meat from shells and refrigerate.
- Make Lobster Stock: Crush lobster shells, return pan with sweated vegetables to heat, add shells and cook until proteins begin to set. Add brandy and reduce, then add water to cover shells and thyme, bring to boil and simmer for 10 minutes. Add tarragon, cook 3 more minutes, then remove from heat and let stand briefly.
- Strain Stock: Pass lobster stock through fine chinois into a small pan, bring back to boil, then set aside.
- Remove Claws Meat: Take claws out of water, extract meat, refrigerate for optional use such as salad.
- Prepare Lobster Butter Sauce: For each portion, use 100ml lobster stock and 10g butter. Quickly reduce until slightly thickened. Whisk in one dessert spoon of cream per portion, then set aside.
- Poach Lobster Tails in Stock: Bring remaining lobster stock to boil, immerse tails and remove pan from heat. Let tails poach gently for 4 minutes.
- Rest and Slice Lobster Tails: Remove tails from stock, let rest for a couple of minutes, then slice in half lengthwise.
- Prepare Caramelised Cauliflower: Section cauliflower into florets, cut into 2-3mm slices separating quality florets for caramelising. Blanch slices in boiling salted water until half cooked, refresh in iced water, drain, then caramelise in butter just before serving.
- Make Cauliflower Purée: Chop remaining florets and trimmings finely, simmer in salted water until most water evaporates. Add double cream, cook until slightly thickened while stirring continuously to avoid burning. Purée in a blender and pass through a fine sieve for smoothness.
- Plate the Dish: Arrange caramelised cauliflower slices in a circle on the plate, spoon cauliflower purée into the center, top with sliced poached lobster tail, drizzle with lobster butter sauce, and serve immediately.
Notes
- Freezing lobsters before cooking is a humane method to render them unconscious.
- Do not overcook lobster tails to keep them tender and juicy.
- Keep the cauliflower purée moving while cooking to prevent burning.
- The lobster claws meat can be saved for a salad or appetizer.
- Use unsalted butter for better control of seasoning in sauces.
- The lobster stock adds intense flavor to the sauce; do not discard shells.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Poaching, Blanching, Sweating, Reducing
- Cuisine: French
Nutrition
- Serving Size: 1 lobster tail with cauliflower and sauce (approx. 280g)
- Calories: 410 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: lobster tail, poached lobster, cauliflower purée, lobster butter sauce, caramelised cauliflower, seafood recipe, elegant dinner, French cuisine
