Lobster Tails in Butter Sauce by Michelin Starred Chef John Critchley
There's nothing better than delicately cooked lobster in a rich and citrusy butter sauce. Using the Cinder provides an impressive display of perfectly cooking an otherwise difficult protein.
- 2 each Lobster Tail, Split
- 1 each fresno chili, sliced thin
- 1 each serrano chili, sliced thin
- 2 each pickling cucumbers, sliced thin
- 1 each dill, sprig
- 1 each Parsley Stem, picked
- To taste Sea Salt, Coarse Ground
For Butter Sauce:
- 1 cup White wine
- 1/4 cup Sherry vinegar
- 1/2 each lemon, juiced
- 1 each Shallot, sliced
- 1/4 each serrano chili, sliced
- 1/4 each fresno chili, sliced
- 1 each Dill Sprig
- 1 each Parsley Sprig
- Salt and pepper to taste
- 1/4 pound butter, softened
- Prepare the reduction for the sauce:
- Place the shallots, chilies, salt and pepper in a small pot with the white wine and sherry vinegar.
- Bring to a simmer over medium high heat and reduce (approximately by three fourths.)
- As you are reducing the liquid, Season the lobster tails with salt and pepper and set your Cinder to 145°F . Cook the lobster tails for approximately 25 minutes with the lid closed.
- Once your sauce is reduced, lower the heat to low.
- Squeeze the lemon into the sauce and let cook for one minute.
- Using a whisk, whisk in the butter one tablespoon at a time being sure to allow the butter to dissolve into the sauce before adding the next tablespoon.
- Once all the butter is combined, set the sauce aside in a warm place until needed. Do not let cool as it may break and become watery, versus creamy.
- Remove the lobster tails from the Cinder and transfer them to the serving dish.
- Garnish the lobsters with chilies, cucumbers and dill and pour the butter sauce over the top.