Fresh heirloom tomatoes, slivered leeks, fresh or preserved lemon, garlic, fresh marjoram and bay..tails from the icy waters of are gently poached in cultured butter with organic Pinot grigio,
8 oz cultured butter, cold, cut into 1-inch pieces
8 oz Pinot gris or other semi-dry white wine
1 bay leaf, fresh preferred
2 wedges preserved lemon
2 cloves garlic, peeled and bruised
2 inches fresh leeks, green and white parts, slivered
1 heirloom tomato, cored, seeded and coarsely chopped
1/2 teaspoon safflower stamens (for color, optional)
1 tablespoon fresh marjoram
1-1/2 tablespoons fresh Italian parsley, torn
sea salt and freshly-ground black pepper
Heat wine and empty lobster shells in a heavy-bottomed saucepan over medium heat until simmering. Reduce heat to medium low, add lemon, bay, garlic, tomato and leeks and cook until tomatoes and leeks begin to disintegrate, about 12 minutes.
Whisk in butter one piece at a time, allowing each to incorporate before adding the next. Do not allow to boil or the emulsion will break.
Add safflower, marjoram, parsley and lobster tails and gently poach until firm and opaque, about 10 minutes. Season to taste with sea salt and black pepper.
To serve, arrange tails in a shallow bowl and spoon poaching liquid over the top. Serve with crusty bread and a salad of field greens, perhaps.
Leftover poaching liquid makes a great base for bisque. Keep it in the freezer up to three months.
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