• Recipe Temp

    Vanilla butter poached Maritime lobster with celeriac puree

    Recipe Temp Blanch lobster in a pot of boiling salted water for 4 minutes. Cool in ice bath to discourage further cooking. Carefully remove meat, keeping claw meat in tack. Using butter at room temperature, fold in vanilla bean seeds removed from pod. Using a vacuum sealer, place the lobster tail meat in 1 bag and the lobster claw meat in the other. Place ½ lb of butter in each bag and seal. Set aside.