Lobster Bites with Garlic Butter & Saffron Purée
Discover a gourmet recipe combining delicate lobster meat with a velvety garlic butter and a golden saffron potato purée. This exceptional dish, perfect for a special occasion, marries refined textures and flavors with an accessible technique. Follow our detailed steps to succeed in creating this masterpiece that will impress your guests with its balance and elegance. The saffron infusion, the gentle cooking of the lobster, and the careful plating are the keys to this unforgettable culinary experience.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
For the saffron purée: Bring the milk to a simmer, off the heat, add the saffron and let it steep covered for 10 min.
- 2
Peel and cube the potatoes. Cook them for 15-20 min in salted water until tender. Drain.
- 3
Mash the potatoes with a ricer or masher. Incorporate the butter, then the saffron milk little by little. Season and keep warm.
- 4
For the lobster: If raw, steam for 4-5 min, cool and shell. Cut the meat into medallions.
- 5
In a pan, melt the butter over medium-low heat. Add the garlic and infuse for 1 min without browning.
- 6
Slightly increase the heat, add the lobster bites and warm them for 2-3 min, basting with butter.
- 7
Off the heat, stir in the lemon juice and parsley. Season lightly.
- 8
Plating: Place a quenelle of purée in the center of the plate. Arrange the lobster around it. Drizzle with the remaining butter. Sprinkle with lemon zest and parsley. Optionally add garlic chips and a drizzle of truffle oil.
- Saffron infusion: Essential for the golden color and unique aroma. Do not skip it.
- Purée texture: Use a potato ricer or food mill for a light and airy texture, never gluey.
- Lobster cooking: Do not overcook, especially if already cooked. Just warm it through and baste with garlic butter.
- Balance: Saffron is delicate, garlic must not be burnt. The whole must remain harmonious.
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