Butter poached lobster with spiced carrot puree and lemon verbena

John Williams

John Williams

15th January 2011
John Williams

Butter poached lobster with spiced carrot puree and lemon verbena

The American, or Maine lobster, thought to be the biggest and best of its kind, along with the smaller European lobster are the two most popular varieties amongst the species that are used in recipes. Take your cooking to the next level with the following Butter poached lobster with spiced carrot puree and lemon verbena recipe from The Ritz London

Ingredients

  • 1/2 lobster
  • 600g carrot
  • 4 star Aniseed
  • 3 cardamom pods
  • 2 vanilla pods
  • 100g butter
  • Seasoning to taste
  • Sauce lemon verbena
  • 40g shallots
  • 100g carrots
  • 50 celery
  • 50 fennel
  • 60g ginger
  • 4 sticks
  • lemon grass
  • 20g lemon verbena fresh or dried leaves
  • 300ml vegetable stock
  • 300ml chicken consommé
  • 200ml cream

Method

1/2 lobster
600g carrot
4 star Aniseed
3 cardamom pods
2 vanilla pods
100g butter
Seasoning to taste
Sauce lemon verbena
40g shallots
100g carrots
50 celery
50 fennel
60g ginger
4 sticks
lemon grass
20g lemon verbena fresh or dried leaves
300ml vegetable stock
300ml chicken consommé
200ml cream

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.