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Poached Lobster on Parsnip Puree & Paprika Butter Sauce
4.9 from 207 votes

Poached Lobster on Parsnip Puree & Paprika Butter Sauce

Poached Lobster on Parsnip Puree with Paprika Butter Sauce features tender lobster gently warmed in beurre fondue, served atop a creamy parsnip puree. The dish is enhanced by a rich paprika butter sauce made from lobster reduction, cream, cognac, and spices. A final touch of smoky apple wood aroma is added using a smoking gun for depth.

Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 4 servings
Course: Appetizer
Cuisine: French, American

Ingredients

  • 700 g lobster x 2
  • 4 parsnip
  • 750 millilitres heavy cream
  • 225 grams butter
  • 120 millilitres heavy cream
  • 250 millilitres lobster reduction
  • 250 millilitres wine Quady Essencia
  • 125 millilitres cognac
  • 10 grams lobster coral
  • 1 gram paprika
  • 1/2 lemon juice
  • cayenne pepper
  • apple wood chips
  • smoking gun

Instructions

    Cup of Yum
  1. In a thick bottom pan reduce the cognac, Essencia & lobster reduction by half, add the cream & reduce by half.
  2. Whisk in the cold, diced, unsalted butter and reserved lobster corral.
  3. Season to taste with salt, cayenne pepper, paprika & a few drops of lemon juice.
  4. Strain and keep warm.
  5. Peel parsnips and dice into small pieces. Cover with cream and simmer for 30 minutes.
  6. Strain and reserve liquid.
  7. Place parsnips in blender, blend and slowly add reserved liquid to make a fluid purée.
  8. Season with salt and pepper.
  9. Gently poach the lobster in beurre fondue until warm place on top of a streak of parsnip puree.
  10. Drizzle the paprika butter sauce around, cover & smoke using the smoking gun with the apple wood chips.

Notes