Butter-Poached Lobster with Prosecco Pink Pepper Sabayon

 

Simple, Decadent Seafood

There’s no better time than the holiday season to build a strong seafood strategy. Start with quality products from partners you can trust. Lobster tails from our signature brand Pierport are top quality and certified sustainable. Showcase pristine seafood with simple, fundamental techniques and flawless execution.

Poaching is a basic technique in fish and seafood preparation. Emulsified butter makes a rich poaching liquid that perfectly compliments the decadence of quality lobster. Sabayon, a traditional, custardy Italian sauce, further highlights this succulent dish. You can lighten things up and add an element of texture with fresh greens. In the recipe below, we utilize arugula and fennel with grapefruit dressing and charred grapefruit segments.

 

Butter-Poached Lobster with Prosecco Pink Pepper Sabayon
Butter-poached lobster tail with Prosecco pink pepper sabayon. Served with a fennel arugula salad with grapefruit dressing and charred grapefruit segments.
Servings
4small plates
Servings
4small plates
Butter-Poached Lobster with Prosecco Pink Pepper Sabayon
Butter-poached lobster tail with Prosecco pink pepper sabayon. Served with a fennel arugula salad with grapefruit dressing and charred grapefruit segments.
Servings
4small plates
Servings
4small plates
Ingredients
Prosecco Pink Pepper Sabayon
Butter Poaching Sauce
Grapefruit Dressing
Servings: small plates
Units:
Instructions
Prosecco Pink Pepper Sabayon
  1. Whisk egg yolks in a large stainless steel bowl; gradually whisk in Prosecco, pink peppercorns, lemon juice, sugar, and salt. Whisk constantly over simmering water using double boiler setup until sabayon is frothy and thickens, and temperature reaches 150°F, about 5 minutes. Remove from heat; continue whisking until sabayon is shiny and doubles in volume, about 5 minutes. Refrigerate in airtight container. Makes about 1¼ cups.
Butter Poaching Sauce
  1. Heat water to a boil in a saucepot over high heat; reduce heat to low and slowly add butter, whisking constantly (butter will begin to emulsify); continue adding remaining butter and whisking until consistency is very thick. Hold temperature between 160°F and 190°F for poaching for service. Makes about 2 cups.
Grapefruit Dressing
  1. Whisk all ingredients in a bowl, hold for service. Makes about ¼ cup.
For Serving
  1. Poach 1 lobster tail in emulsified butter until internal temperature reaches 145°F, about 8 minutes; sprinkle with ⅛ teaspoon salt.
  2. Place grapefruit segments on half sheet tray; lightly char with brûlée torch.
  3. Toss ¼ cup each arugula and fennel with about 1 tablespoon grapefruit dressing.
  4. Swirl sabayon on appetizer plate; arrange arugula-fennel salad, charred grapefruit, and lobster over sabayon. Garnish with pink peppercorns and fennel fronds.
Recipe Notes

Maines Paper & Food Service

Ingredient Order Numbers

Large Eggs #032230

Coarsely Ground Pink Peppercorns #039447

Fresh Lemon Juice #028246

Granulated Sugar #037093

Sea Salt #036458

Unsalted Butter #039015

Grapefruit Juice #022167

Roasted Almond Oil #044638

Honey #306362

Lobster Tails #014134

Grapefruit #096167

Fresh Baby Arugula #097235

Fennel #097193

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