Brandade of Lobster | Salad of fine herbs and micro greens

Brandade of Lobster


4 x 1.25 lbs  Clearwater Live Lobsters
5 large  Potatoes, peeled and cut
4  Garlic cloves, peeled , whole
1 cup  Heavy cream, 35%
1 cup  Dry white wine
½  cup  Water
2 Tbsp  Shallots, finely minced
10  Fennel seeds
1  Bay leaf
½  cup  Salt free butter
1 Tbsp  Tomato paste
1   Lemons, juice and zest
¼ tsp  Paprika
¼ bunch  Parsley, chopped
¼ bunch  Chives, chopped
pinch  Cracked black pepper
pinch  Sea salt


1.    Bring potatoes and garlic cloves to a boil in salted water
       until cooked through.  Drain and mash with half of the
       butter and ¼ cup of the heavy cream.
2.    Bring a large (15 litres) pot of salted water to a boil and
       cook Lobsters for 4 minutes, cool at once by plunging
       briefly in ice water.
3.    Remove meat from the shells carefully and reserve the
       tails whole, but chop claw and knuckle meat.  Keep
       Shells for another use.
4.    Mix the chopped Lobster meat into the hot potato
       mixture and keep warm
5.    In a heavy bottom sauce pan over low to medium heat,
       add 1 Tbsp of butter and gently cook shallots, fennel
      seeds and bay leaf until aromatic but not coloured.
6.    Add in white wine and water, bring to a simmer and
       simmer for 2 minutes to infuse all flavours.
7.    Add tails to the poacher and gently poach until cooked
       through.  Approximately 2 minutes.
8.    Remove Lobster tails and keep warm.
9.    Add cream and tomato paste to sauce pan with
       remaining poaching liquid and bring to a boil and
       simmer until slightly reduced.
10.   Add remaining tablespoon of butter and purée until
        well emulsified with an immersion blender.
11.   Fold chopped herbs into the potato mixture.
12.   Adjust seasoning of both sauce and potatoes with sea
        salt and cracked pepper.


Place a large Quenelle (an oval shaped scoop) of the Lobster mashed potatoes at 10 o’clock on the plate.
Pour sauce on the plate.
Slice and fan Lobster tail artistically over the sauce.
Serve with a side salad or with a seasonal vegetable.

Serves: 4