Lobster Bearnaise, Chips & Watercress Salad

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Preparation time

Cooking time

Serves
2

Ingredients
2 x 200g Ferguson Australia Raw Lobster Split/Half
1 packet frozen potato chips

Bearnaise reduction
8 eschallots
White wine to cover
Apple cider vinegar
Sherry vinegar
1 bunch of tarragon

Bearnaise sauce
500g clarified butter
120g egg yolk
30g vinegar reduction
120ml water
½ bunch tarragon

Watercress salad
2 shallots
1 bunch of watercress
1 lemon
Salt
Sugar


Lobster Bearnaise, Chips & Watercress Salad

Bearnaise reduction

Finely chop your eschallots. Brunoise them in butter and sweat them out until translucent.
Add your wine, vinegar and tarragon and reduce the syrup, ensuring the eschallots have lost their bite.

Bearnaise sauce

Whisk your egg yolks and vinegar reduction constantly over a double boiler until the egg yolks have thickened and reach a ‘ribbons stag’.

Slowly emulsify your clarified butter by whisking it into the egg mix, adding water bit by bit if it gets too thick.

Finely chop tarragon and add to the sauce, seasoning it with salt and lemon juice to finish.

Watercress Salad

To prepare, slice the shallots finely on a mandolin. Cover with lemon juice and add a pinch of salt and a pinch of sugar.
Leave for 10 minutes to marinate, then mix in with the watercress. Finally, dress with olive oil.

Chips

Fry chips for 3 mins at 180◦C in vegetable oil, drain and season well with salt.

To assemble:

Cook the lobster in the oven (or bbq) until the core temperature reaches 52◦c. Serve on a plate and dress with the bearnaise sauce.
Add chips and watercress salad on the side to finish and serve with a wedge of lemon.

Recipe by Arkhé Sous Chef Zac Goddard