Lobster beurre blanc
This Lobster beurre blanc showcases the clean, balanced acidity of Gourmet Classic White Wine, reduced to form the foundation of a refined, silky sauce. As the wine concentrates, it brings clarity and structure, cutting through the richness of butter and cream while enhancing the natural flavour of the Lobster. Layered with delicate aromatics and finished with fresh herbs, this is a modern, chef-ready interpretation of a French classic that delivers both precision and depth on the plate
Ingredients
- 5 finely sliced banana shallots
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 star anise
- 30 ml dashi Yagisawa
- 750 ml Gourmet Classic White Wine
- Pinch of Maldon salt
- 2 litres fish stock
- 1 litre UHT cooking cream
- 500 g diced unsalted butter cold
- 1 tsp xanthan powder
- Juice of 1 lemon
- To finish: fresh parsley, tarragon, chervil and chives
Instructions
- Build the base. In a large saucepan, gently sweat the sliced banana shallots with the coriander seeds, fennel seeds and star anise over a moderate heat until softened without colour.
- Deglaze and reduce. Add the Gourmet Classic White Wine and reduce steadily until the liquid is reduced by at least two-thirds, concentrating the acidity and aromatics. This reduction step is essential to give the beurre blanc depth and balance.
- Add stock and dashi. Pour in the fish stock and dashi, then simmer and reduce again by around half to intensify the flavour base.
- Incorporate cream. Add the UHT cooking cream and continue to reduce to a lightly thickened consistency. The cream stabilises the emulsion and helps prevent splitting later in the process.
- Strain and stabilise. Pass the sauce through a fine chinois into a clean pan, discarding the aromatics. Bring back to a gentle heat and whisk in the xanthan powder to lightly stabilise the texture.
- Mount with butter. Reduce the heat to low. Gradually whisk in the cold diced butter, a few pieces at a time, ensuring each addition is fully emulsified before adding more. Avoid overheating, as excessive heat can cause the sauce to split.
- Finish and season. Add the lemon juice and Maldon salt to taste. The final sauce should be smooth, glossy and able to coat the back of a spoon.
- Serve. Finish with freshly chopped parsley, tarragon, chervil and chives just before serving. Spoon over perfectly cooked fish or lobster for a classic, refined presentation.
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