Tony’s Table: Butter Poached Lobster, Asparagus, Fava Beans, And Tarragon
Courtesy Michael Lomonaco, Porter House New York
4 lobsters, whole and live, 1 1/4 pounds each
1 pound pencil asparagus, blanched, tips and stems cut into 1-inch pieces
½ cup blanched & shelled fava beans
¼ cup dry white wine, preferably Chardonnay
¼ pound unsalted butter
3 tablespoons minced tarragon leaves
Salt and pepper
Optional – Mashed Potatoes (recipe below)
1. Bring a large pot of water to a boil over high heat add salt and lemon halves. Chill the lobster in a freezer for 20 minutes to anesthetize them. Place lobsters in the pot, cover with a lid, and cook for 8 minutes; until the shells are completely bright red but the lobster partially cooked
2. Remove the lobsters from the hot water and allow them to cool enough so that you can handle them with your bare hands.
3. Crack the lobster claws and knuckle, remove the meat; cut the tail in half through the shell.
4. Add the wine and 1 cup of water to a pot, bring to the boil and whisk in the butter to a frothy emulsion
5. Place the lobster meat and tails in the butter and gently poach for 2 minutes, adding the blanched asparagus and fava beans at the final 30 seconds
6. For each serving place a few tablespoons of mashed potato in a large bowl, top with lobster tail meat removed from the shell and two pieces of claw meat along with some of the poaching butter
7. Sprinkle tarragon over the lobster meat , serve
2 pounds yellow Yukon gold potatoes
1 cup heavy cream
1/2 pound sweet unsalted butter
Salt and white pepper
Peel potatoes. Place potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 18 to 22 minutes, until potatoes are tender. In a saucepan combine cream and butter. Heat until very warm but not boiling; add salt and pepper. Drain potatoes and quickly pass through a food mill or potato ricer into a large bowl. Whisk cream mixture into the hot potatoes.
Yield: 4-6 servings