lobster and butter

I sous vide tails a few times. Butter and lemon slices tucked into the shell before vac seal and then SV for an hour at 150 IIRC. Final sear with a dessert torch, or on the grill.

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If you like Lobster and just pure butter... here is my way:

Lobster tails
Dry Sherry
Vanilla bean
1 lb butter
salt & pepper
Olive oil
1 garlic clove
1 shallot
1 carrot
cup of white wine
water
unflavored gelatin

Take raw lobster meat out of the tails. Try to keep whole, devein and roll them into small balls ... if they are large tails, you can cut in half rollup into small balls, and tie with string to keep the shape - refrigerate till use.

take the lobster shells, and cut up med pieces.
In a saucepan heat up to high heat, and add a couple of tablespoons of olive oil it should shimmer and be immediately hot.

add in the shallots, and carrots, saute on high for 2-3 min get some golden color. then add in the shells, and reduce the heat to medium. Once the shells are dark red, add in 1 cup of white wine, and 1 cup of sherry. reduce to half, and add in 2-3 cups of water and garlic cloves. Simmer for 1 hour - reduce 3/4 of the stock. once its reduced, strain out all the shells, and veg. Retain the liquid, and discard the rest.

put it in a bowl, and dissolve the gelatin in some water, and combine, and pour into a small flat pan.. ( any kind of pan can work... just want it to be flat. ) Refrigerate for 2- 3 hours. its ready when the gelatin has set.


for the lobster:

cut up the butter into 1 inch cubes and keep cold.

in a med size sauce pan, add about 1/4 cup of water and sherry, put on high heat and bring to a boil, let it reduce just a bit, remove from the heat - turn the heat down to low - medium.

slice the vanilla bean in half, add to the reduction.
Start to add in the cold butter bit by bit - you want it to remain creamy, but warm. DO NOT boil, but bring it right to a simmer. use the cold butter to maintain a creamy consistency. swirling in the pot.

the butter should be warm - hot to the touch but not separated. Once all the butter is incorporated, add in the lobster and cook for 5-10 min on low heat... you will know when its done as the lobster turns from clear to whiteish, and is firmer to the touch but not overcooked to rubber. I cook it to medium, take it off the heat and let it steep in a warm place.

plating:
Take the Lobster jello out and cut it into rounds or diamonds, ... any shape you like.

I do rounds and place it in the middle of the plate. top it with salt and pepper. ( i like large flake sea salt, and coarse ground pepper to taste.)
take a lobster round or two and remove the string and place it on top of the jello.
spoon the vanilla butter around the jello circle and lobster and serve. you can garnish with some chervil or chives if you like but you dont have to

the vanilla and lobster are great together, and the lobster jelly with salt adds to the intensity of the flavor. you are also using the whole lobster parts.

I also save the butter and put it in the fridge and let it solidify, then cream it up and you can put it on toast etc... or on steaks... great flavor.