About the recipe
Cette langouste rôtie au beurre noisette est une interprétation sobre et raffinée d’un grand classique. La cuisson précise révèle une chair tendre et nacrée, tandis que le caviar, ajouté au dernier moment, apporte profondeur et contraste sans jamais dominer l’ensemble. Une recette pensée pour sublimer le produit, avec justesse et simplicité.
Ingredients
4 lobster tails (or 2 large lobsters of 1–1.2 kg, halved and prepared)
80 to 100g caviar (Baerii for balance / Osciètre for more character)
120g unsalted butter
2 shallots, very finely diced
Fleur de sel
White pepper (optional, very light)
A dash of neutral oil
A few very subtle herbs (chives or chervil, optional and used sparingly)
Préparation
1. Preparing the lobster
Shell the tails keeping the flesh whole.
Remove the digestive tract.
Season very lightly with salt.
If needed, form an even roll (as in the photo) by gently wrapping the flesh in cling film. Refrigerate for 10 minutes to hold its shape.
2. Cooking — brown butter
In a large pan, melt the butter with a dash of neutral oil.
Allow to become a light brown butter (nutty aroma, golden colour, never dark).
Add the shallots, cook until translucent without colouring.
Place the lobster tails in the pan.
Cook, basting constantly:
3–4 minutes on the first side
3–4 minutes on the other
The flesh should be pearlescent, juicy and supple.
3. Resting
Remove the lobster tails and rest for 2 minutes.
Strain the butter if needed for a very clean jus.
Plating
Place the lobster lengthways, centred, slightly diagonal if desired.
Lightly coat with brown butter (no visible sauce).
Place the caviar in a central strip, lengthways, in an elongated quenelle, exactly as in the photo.
No superfluous elements:
no lemon
no invasive micro-greens
herbs only as a very fine dust around, optional
Maison Pearl tip
The hot/cold contrast is essential: the lobster must be warm, the caviar well chilled. No excessive acidity, no dominant spice — the caviar must remain sovereign.