Poached Lobster with Sunchoke Waffles, Fennel and Meyer Lemon Cream
- 2 Cooked PEI Lobsters, shells removed
- 1 tbsp water
- 1 cup butter
- 1/2 cup Sunchoke, 1⁄2” diced
- 1 tbsp olive oil
- 1 tbsp thyme leaves
- Pinch of salt
- 1 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar
- 4 tbsp butter, melted
- 1 egg
- 1 cup buttermilk
- 1 tbsp parsley, chopped
- 3/4 cup Mascarpone
- Zest 1 meyer lemon
- 2 tbsp chives, chopped
- 1 bulb fennel, very finely shaved on mandolin (about 1 cup)
- 1 shallot, finely diced
- Juice of 1 meyer lemon
- 2 tbsp olive oil
1. Heat water in a small pot and whisk in butter to emulsify. Season with salt and set
2. Roast diced sunchokes with olive oil and thyme in a 400 degree oven until tender. While
they roast, prepare waffle batter by mixing all dry ingredients and adding just until it is
combined. Then, add cooked sunchokes.
3. Preheat your waffle maker.
4. To make the mascarpone cream, mix all ingredients in a small bowl and set aside in the
fridge until ready to use.
5. To make the fennel salad, mix all ingredients when ready to serve.
6. Make 4-6 waffles while you heat the butter sauce. When the butter sauce is warm, add
lobster meat and gently reheat. Do not boil or lobster will get tough.
7. Place a waffle on each plate, top with 1/2 of a butter poached lobster tail and a drizzle
of the butter. A dollop of meyer mascarpone and a scattering of fennel salad.
8. Dust each plated dish with fennel pollen, to serve.