Poached Lobster on Parsnip Puree & Paprika Butter Sauce

This elegant dish combines poached lobster with a smooth parsnip puree and a rich paprika butter sauce. Lobsters are gently warmed in beurre fondue to retain their tender texture. The parsnip puree is made by simmering diced parsnips in heavy cream until soft, then blending with the cooking liquid to create a fluid, seasoned base. The paprika butter sauce is a reduction of cognac, sweet wine, and lobster stock, whisked together with cold butter and lobster coral to add richness and flavor, then seasoned with cayenne, paprika, salt, and lemon juice for brightness.

When plating, a streak of the creamy parsnip puree is placed on the plate, topped with the poached lobster. The paprika butter sauce is drizzled around the dish for a flavorful accent. Finally, the dish is briefly smoked with apple wood chips using a smoking gun, imparting a subtle smoky aroma that complements the seafood and spices.