Instagram
Pinterest
x

Buerre Blanc Poached New England Lobster Roll with Scallion Dressing

Active Time: 45 Minutes
Total Time: 1 Hour 30 Minutes
print
Living seaside in Maine there’s no shortage of fresh off the dock lobster rolls a plenty. We gave this perennial favorite a light lift by poaching lobster in buerre blanc sauce. Polysorbate 80, a super emulsifier, keeps the buerre blanc from breaking even when expose to temps up to 180°F. Green scallion dressing adds a splash of color and sweet, grassy flavor to brighten up the entire bite.

Ingredients

  • Ingredients: Scallion Dressing
  • 190g (~2 bunches) Scallions
  • 35g (2 tbsp ¼ tsp) Sugar
  • 60g (¼ cup) Lime Juice
  • 40g (1 medium egg) Egg
  • .3g (⅛ tsp) Polysorbate 80
  • 5g (1 tbsp) Ground Black Pepper
  • .5g (¼ tsp) Cayenne
  • 4g (¾ teaspoon) Salt
  • 500g (1 pint) Vegetable Oil
  • Ingredients: Beurre Blanc
  • 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

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

  • Scallion Dressing

    In a Blender, combine the scallions, sugar, lime juice, egg, polysorbate 80, black pepper, cayenne and salt. Blend until smooth.

    Keep the blender on low speed and slowly add the oil in a thin steady stream until all combined and emulsified. Refrigerate until needed.

  • 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 vinegar 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.

Summary
recipe image
Recipe Name
Buerre Blanc Poached New England Lobster Roll with Scallion Dressing
Author Name
Published On
Preparation Time
Total Time
Average Rating
51star1star1star1star1star Based on 1 Review(s)

You Might Also Like...

Comments (3)

The Secret of Polysorbate 80

October 22, 2019 10:23 am

[…] Recipe Link: Buerre Blanc Poached New England Lobster Roll with Scallion Dressing […]

Reply
Arse

November 2, 2019 7:55 am

“5 Drops Polysorbate 80” ? that doesnt sound very accurate to me, when in the recipe you say 0.5g of other ingredients.

Reply
Janie Wang

November 4, 2019 9:54 am

0.3g or 1/8 tsp

Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

ABOUT MODERNIST PANTRY

Modernist Pantry was founded by food lovers just like you. We share your passion for kitchen experimentation and have everything you need to make culinary magic happen in your kitchen. Professional chef, home cook, food enthusiast—no matter your skill or experience, Modernist Pantry has something for you. We make it easy to get the ingredients and supplies you need (and can’t find anywhere else) so that you can spend less time hunting and gathering and more time creating memorable dishes and culinary experiences...
© 2016 Modernist Pantry, LLC. All Rights Reserved