I wanted to do a butter poached lobster recipe but I didn't want to do the same old standard. I wanted to do a creative take that would be as visually appealing as it is delicious. This take on "fish and chips" is meant to have that delicious seafood flavor without having everything deep fried. When you eat this dish all constructed, it really is like having an elevated "fish and chips" recipe that your guests will love. Ladies and gentlemen, sous vide poached lobster "fish and chips"...
- 1 lobster tail
- 3 tbsp butter
- 2 fingerling potatoes
- 1 tbsp sour cream
- 3 dashes malt vinegar
- 1 sprig dill
Start off by setting your Anova sous vide precision cooker to 140F (60C). While the water heats up, let's prepare our lobster. Take your lobster and start cutting the back of the shell off with your favorite kitchen shears until you can pull the lobster meat out in one piece. Place your lobster into a vacuum seal bag along with 3 tbsp of butter and drop into your 140F (60C) water bath for 25 minutes.
While your lobster is cooking, slice your fingerlings thin into little circles and fry them until they're like a little chip, season with salt immediately after coming out of the fryer. Mix your sour cream and malt vinegar together to make a crema for your plate. Place around a tsp on the plate starting on the left side and use the back of the spoon to make a streak of crema to the right side of the plate. Once the lobster is cooked, remove it from the bag and cut out little medallions. Place the medallions on top of your crema, then top the lobster with a chip and a small piece of dill. When eaten together it resembles "fish and chips" with a malt vinegar tartar sauce.