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Buerre Blanc Poached New England Lobster Roll

4 years ago
Cole Whitney
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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. Try this recipe with our Green Scallion Dressing adds a splash of color and sweet, grassy flavor to brighten up the entire bite.

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.

Summary
recipe image
Recipe Name
Buerre Blanc Poached New England Lobster Roll with Scallion Dressing
Author Name
Modernist Pantry
Published On
2019-09-17
Preparation Time
0H35M
Total Time
1H30M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

5 Comments.

  • The Secret of Polysorbate 80
    October 22, 2019 10:23 am

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

  • 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.

    • Janie Wang
      November 4, 2019 9:54 am

      0.3g or 1/8 tsp

  • How To Keep My Ice Cream From Melting
    June 29, 2020 9:27 am

    […] our Buerre Blanc Poached New England Lobster Roll with Scallion Dressing recipe a try to see how well polysorbate 80 […]

  • Ricky
    August 14, 2021 6:55 am

    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?

Comments are closed.

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