Poached Lobster
Ingredients
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3 egg yolks
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Absinthe
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Salt and Pepper
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2 egg yolks
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Chopped garlic
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Salt
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Cayenne pepper
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Saffron with a touch of lemon juice
Preparation
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1. Use a large pot and bring unsalted water to boil. Put lobsters in and cook on high heat:
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2. 335 g (¾ lb) 10 min
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3. 450 g (1 lb) 12 min
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4. 560 g (1¼ lb) 13 min
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5. 675 g (1½ lb) 14 min
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6. The water should maintain a constant rolling boil. Place lobster in cold water to stop the cooking process. Lobsters should still be raw on the inside.
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7. Dry lobsters and cut in half lengthwise.
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8. Remove the gritty stomach sac from the head and the intestine from the tail.
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9. Remove meat from the shell and set on ovenproof plates.
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10. Pour a small amount of sabayon with absinthe and bake in the oven for an instant.
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11. In a saucepan to be used as a double boiler, bring water to boil.
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12. Add 3 egg yolks to a stainless steel bowl, a cap full of absinthe, salt and pepper and whisk well.
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13. Rest the stainless steel bowl over the pot of boiling water, continue whisking until texture becomes smooth and foamy, without overcooking. Slowly add 2 teaspoons of olive oil while whisking.
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14. Adjust seasoning.
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15. Put garlic and egg yolks in a mortar or in a bowl. Mix well together.
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16. Drizzle olive oil slowly while whisking constantly.
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17. Adjust seasoning with salt, Cayenne pepper and saffron with lemon.
