Lobster with Tomato and Fennel on Toasted Baguette

Defrost Lobster Claw and Knuckle Meat pack in the refrigerator overnight or a minimum of 8 hours until there are no ice crystals on the exterior of the product.

In a saucepan, sauté shallots in butter on medium heat with bay leaf, peppercorns, and fennel seeds until it starts to dry. Add in white wine before shallots begin to colour. Turn heat to medium high and allow white wine to reduce by half. Add in water and salt, then bring to a boil. Turn heat to low, add in defrosted lobster meat and cover with a lid to poach for 8 minutes. Check for an internal temperature of 74C or that the flesh is opaque and firm.

In a small saucepot, add in red wine vinegar, salt, sugar, and water, and bring to a boil. Turn off heat and add in fennel, shallots and mustard seeds and cover with a lid. Let it rest until it comes down to room temperature. Separate out fennel and shallots and strain the mustard seeds for later use.

To plate: Toast bread slices with butter. Add gruyere slices and gently heat until cheese is soft. Add sliced tomatoes and dollop some of the dressing on top of the tomatoes and smooth out with a spoon. Slice the poached lobster into 1 cm thick slices and lay on top of the tomatoes. Garnish with the poached fennel, shallots, and mustard seeds. Top with amaranth microgreens.

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