Butter Poached Lobster Tail with a Lobster Claw Cake in a Citrus Butter Sauce Recipe

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Butter Poached Lobster Tail with a Lobster Claw Cake in a Citrus Butter Sauce
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Ingredients
26
Count
Nutrition
4127
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Poached Tails:
  2. Split lobsters, reserve tails, and season. Steam claws and shock in an ice bath. Clean claw meat to be free of all shell and shell fragments, chop, and reserve for the pancake mix.
  3. Preheat oven to 375 degrees F.
  4. In a saute pan, heat oil to smoking hot, saute leeks until translucent. Add chicken stock, and reduce liquid until nearly dry. Season with salt and pepper.
  5. Melt butter in a small saucepan. In a mixing bowl, combine flour, baking powder, and sugar. In a separate bowl, beat eggs slightly, add melted butter, and buttermilk. Add dry ingredients to egg mixture, and fold together, adding half-and-half to make it a pancake batter consistency. Add shallot, chives, and parsley, and season with salt and pepper. Be careful not to overwork the batter.
  6. Heat a nonstick pan over medium heat. Set ring molds in the pan and spray well with nonstick spray. With a small ladle, add approximately 1 ounce of the batter in the bottom of the ring molds. Place the braised leeks and some of the chopped lobster on top of the batter, and add more batter on top of the lobster. When browned on the bottom, carefully invert the pancake, to brown the top. Cook for about 1 minute, and then place in the oven until the center is done. Test doneness by placing a toothpick into the center of the cake. It should be dry when removed.
  7. In a saute pan, add 3 pounds melted butter and on a low medium flame heat the split tails flesh side down until flesh cooks enough to become firm. Turn tails over so that the shell side is down to finish cooking (remember not to cook too high of a heat so that milk solids in the butter evaporates too quickly-otherwise you fry the lobster tail rather than poaching it).
  8. Place sauce in middle of plate. Place lobster pancake in the pool of sauce. Wrap the 2 cooked lobster tail halves around themselves to hold each other in place on top of pancake. Garnish with petite sorrel.
  9. Citrus Butter Sauce:
  10. In a saute pan reduce white wine and shallots until nearly dry. Add heavy cream and reduce to a thick consistency. Slowly add butter whisking continuously on medium heat. Do not bring to a boil. Add juices and season with salt and pepper. Strain.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4126.64 Kcal (17277 kJ)
Calories from fat 3404.19 Kcal
% Daily Value*
Total Fat 378.24g 582%
Cholesterol 1501.42mg 500%
Sodium 275.95mg 11%
Potassium 1104.48mg 23%
Total Carbs 54.37g 18%
Sugars 12.4g 50%
Dietary Fiber 4.12g 16%
Protein 133.49g 267%
Vitamin C 27.1mg 45%
Vitamin A 4.3mg 144%
Iron 2.9mg 16%
Calcium 491mg 49%
Amount Per 100 g
Calories 312.69 Kcal (1309 kJ)
Calories from fat 257.94 Kcal
% Daily Value*
Total Fat 28.66g 582%
Cholesterol 113.77mg 500%
Sodium 20.91mg 11%
Potassium 83.69mg 23%
Total Carbs 4.12g 18%
Sugars 0.94g 50%
Dietary Fiber 0.31g 16%
Protein 10.11g 267%
Vitamin C 2.1mg 45%
Vitamin A 0.3mg 144%
Iron 0.2mg 16%
Calcium 37.2mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 113.3
    Points
  • 115
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

Bad Points

  • High in Total Fat

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