Lunch

Homard à la Nage avec Émulsion de Safran

Name: Homard à la Nage avec Émulsion de Safran
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 live lobsters (1.25 lbs each); 1.5 liters water; 200ml dry white wine (Muscadet or Sauvignon Blanc); 1 small onion, halved; 1 carrot, chunked; 1 celery stalk, chunked; 3 fresh thyme sprigs; 2 bay leaves; 1 tsp black peppercorns; 1 fennel bulb, thinly sliced; 8 baby radishes, halved; 8 baby heirloom carrots (mix colors), halved lengthwise; 4 spring onions, white parts halved lengthwise; 120g cold unsalted butter, cubed; 100ml heavy cream; 3 pinches saffron threads (0.1g); 2 tbsp fresh tarragon leaves; 2 tbsp fresh basil leaves; 1 tbsp fresh chervil, plus whole fronds for garnish; 2 tbsp neutral oil; fleur de sel; white pepper; lemon juice (½ lemon)

Whole live lobster gently poached in a delicate broth of white wine, court-bouillon aromatics and saffron, then halved and finished with silken golden beurre blanc infused with Strands of Spanish saffron. Served alongside charred baby vegetables—radishes, heirloom carrots, spring onions—and an herbaceous basil-tarragon oil that glimmers on the plate. A dish of pure technique and summer elegance.

1120calper serving 37gprotein 46gcarbs 84gfat 20min prep 55min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this