Recipe: Lobster Cambridge (after Duke and Duchess of Cambridge)
Chefs Austin Clement and Jeff McCourt ‘Flavours of Prince Edward Island’
Yield: 2 servings
1 lb Salted butter
1/3 cup Heavy cream
2 Lobsters live (2 lb each)
In a large pot of salted boiling water drop lobsters in for 4 mins. Remove once time has elapsed and cool in sink. Once cool remove meat from shell (which should still be raw) and prepare butter poaching mixture by boiling cream in a pot and slowly whisking in butter. Once butter is emulsified into the cream, reduce the heat and add the lobster meat to finish cooking. NEVER ALLOW THE POACHING LIQUID TO BOIL. Remove lobster and keep warm until service.
1 lb Yukon Gold Potatoes
½ cup Poaching butter from lobster
To cover Cold water
2 tbsp Chopped tarragon
To taste Salt and pepper
In a sauce pan, cover potatoes in cold water and bring to a boil. Cook until a fork will run though easily, about 20 minutes. Drain the water and mash while incorporating the poaching butter. Season with salt and pepper and fresh tarragon.
Pile potatoes in the center of the plate. Arrange lobster on top of the potatoes and drizzle with some of the lobster butter. Garnish with fresh lemon and tarragon.