Ingredients
- 672g (1½ Pounds) Cooked Lobster Meat
- 11.5g (1 Tbsp) Vegetable Oil
- 1 Shallot, Minced
- 110g (½ Cup) White Wine
- 115g (½ Cup) Heavy Cream
- 6 drops Polysorbate 80
- 454g (2 Cups) Unsalted Butter
- 25g (approximately ½ lemon) Lemon Juice
- 4.7g (1½ tsp) Salt
- 1 Recipe Scallion Dressing
Equipment
- Small Heavy Bottom Pan
- Whisk
- Blender
Timing
Active Time: 35 Minutes
Total Time: 1 Hour 30 Minutes
Yield
4 Servings Lobster
8 Servings Dressing
-
Sweat Shallots
Reserve 4 claws from the lobster and chop the remaining into ½ pieces.
In a small heavy bottom pan add the oil and warm on medium heat.
Add the shallot and sweat for 5 minutes. Add the white wine and simmer for 5 minutes or until dissolved.
-
Add Cream
Add the heavy cream and polysorbate 80 and simmer for 5 minutes.
-
Add Butter
Meanwhile, cut the butter into small pieces.
Whisking constantly add small pieces of butter one at a time until melted. Continue until all the butter is emulsified.
Season with the lemon juice and salt.
-
Add Lobster
Add the lobster and allow it to poach for 5 minutes. After 5 minutes, using a slotted spoon, remove the lobster meat.
In a New England Style toasted hot dog bun, spread scallion dressing in the bottom of the bun. Place the chopped lobster meat, and garnish the top with toasted garlic and fresh chopped scallions.
Based on 1 Review(s)
5 Comments.
[…] Recipe Link: Buerre Blanc Poached New England Lobster Roll with Scallion Dressing […]
“5 Drops Polysorbate 80” ? that doesnt sound very accurate to me, when in the recipe you say 0.5g of other ingredients.
0.3g or 1/8 tsp
[…] our Buerre Blanc Poached New England Lobster Roll with Scallion Dressing recipe a try to see how well polysorbate 80 […]
In addition to the polysorbate 80, would adding a very small amount of the 210s also assist in the stabilization and a slight thickening of a beurre blanc?