Equipment
Ingredients
Lobster
- 450 g lobster meat, raw, cut into large chunks
- 115 g unsalted butter, cubed
- 30 ml water
Vegetables
- 200 g fresh cranberry beans, shelled
- 300 g corn kernels, fresh cut from cob
- 150 g romano beans, trimmed and cut into 2cm pieces
- 150 g green beans, trimmed and cut into 2cm pieces
- 100 g okra, sliced into 1cm rounds
- 1 shallot, minced
- 2 garlic clove, minced
- 80 g red bell pepper, small diced
Finishing
- 60 ml heavy cream
- 10 g fresh chives, finely chopped
- 5 g fresh tarragon, chopped
- 15 ml lemon juice
- salt
- black pepper
Nutrition (per serving)
Method
Place the shelled cranberry beans in a small saucepan and cover with water by 2-3 cm. Bring to a boil, reduce heat, and simmer until tender but not mushy. Drain and set aside.
Bring a large pot of salted water to a boil. Blanch the Romano beans and green beans for 3 minutes until crisp-tender. Drain and immediately transfer to an ice bath to stop cooking. Drain again and set aside.
In a large skillet over medium-high heat, add a small knob of butter (approx 15g). Once foaming, add the okra rounds in a single layer. Sear without moving for 2 minutes to brown, then flip and cook 1 more minute. Remove okra from pan and set aside.
In a separate small saucepan, prepare the butter bath (beurre monté). Bring 30ml water to a boil, reduce heat to low, and whisk in the remaining 100g butter, one cube at a time, until emulsified. Do not let it boil.
Add the raw lobster chunks to the butter emulsion. Poach gently over very low heat until the lobster is opaque and firm. Remove from heat and keep warm.
In the large skillet used for okra, add the diced shallot, red pepper, and corn kernels (add a splash of oil if dry). Sauté over medium heat until the corn is tender and bright yellow.
Add the garlic to the skillet and cook for 30 seconds until fragrant. Stir in the cooked cranberry beans, blanched green/Romano beans, and heavy cream. Simmer for 2 minutes to marry flavors.
Gently fold in the seared okra and the poached lobster (along with a few spoonfuls of the poaching butter). Remove from heat. Stir in lemon juice, chives, and tarragon. Season with salt and pepper to taste.
Chef's Notes
- To easily shell fresh cranberry beans, twist the pod to pop it open; if fresh ones aren't available, canned borlotti beans are a decent substitute, just rinse them well.
- The butter poaching liquid (beurre monté) is liquid gold. Do not discard it; drizzle any extra over the finished dish or use it to sauté the corn.
- Romano beans are flatter and wider than green beans; if you can't find them, simply double the quantity of regular green beans or use wax beans for color contrast.
- Ensure the okra is added at the very end. If it is simmered with the sauce too long, it will release mucilage and thicken the dish excessively.
Storage
Refrigerator: 2 days — Best enjoyed fresh; reheating may toughen the lobster.
Reheating: Gently warm in a skillet over low heat with a splash of water or butter, just until tepid.
