Jason Wilson




Chef Jason Wilson
Crush | Seattle

Butter-Poached Lobster with Tagliatelle and White Truffle Cream

Chef Jason Wilson of Crush – Seattle, WA
Adapted by StarChefs.com
February 2009

Yield: 4 Servings


    Butter-Poached Lobster with Tagliatelle and White Truffle CreamPotato Gnocchi (makes about 300 gnocchi):
  • 2 pounds russet potatoes
  • 1 cup all-purpose flour, plus more as needed
  • 3 large egg yolks
  • 2 tablespoons kosher salt

    White Truffle Cream:
  • 2 tablespoons brunoise shallots
  • 2 tablespoons brunoise leeks
  • 2 fresh sage leaves
  • 1 bay leaf
  • 1 tablespoons kosher salt
  • 2 tablespoons white truffle oil
  • 2 tablespoons white truffle butter
  • ½ cup chicken stock
  • ½ cup heavy cream

    Lobster Coral Sauce:

  • 2 tablespoons brandy or Cognac
  • 1 cup lobster stock
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh lobster roe

    Butter-Poached Lobster:
  • 2 pounds fresh butter
  • 2 tablespoons kosher salt
  • ½ cup white wine
  • 4 Maine lobster tails

    To Assemble and Serve:
  • 8-12 wood sorrel or similar style herb leaves
  • 8-12 tangerine segments
  • Shaved white truffles, optional
  • Alaskan sea salt
  • Freshly cracked pepper

For the Potato Gnocchi:
Bake the potatoes in a 375°F oven until completely cooked through, about 1 hour. Split the potatoes, scoop out the flesh, and run them through a food mill. Put the potatoes on a board or counter and form a well in the center. Put ½ cup of the flour in the well, add the egg yolks, then another ½ cup of flour and the salt. Use a dough scraper to quickly mix the potatoes into the flour and eggs until the dough is homogenous and barely sticky (do not overwork the dough). Add more flour as needed. Keep your work surface and dough lightly floured throughout the remaining steps. Cut the dough into 4 pieces. Roll each piece into a rope about ½-inch in diameter. Cut into ½-inch-long pieces, cover with a towel, and set aside.

For the White Truffle Cream:
Simmer all the ingredients in a stainless steel sauce pan for 12 minutes on medium-low heat. Puree in a blender and strain through a chinois. Set aside until ready to serve.

For the Lobster Coral Sauce:
In a stainless steel saucepan, reduce the brandy and lobster stock over medium heat for 4 minutes. Add the cream, stir well, and simmer for another 2 minutes. Pour the sauce into a blender and puree with the butter and roe. Set aside until ready to serve.

For the Butter-Poached Lobster:
Melt the butter over low heat in a saucepan. Add the salt and white wine and whisk together to create an emulsified butter bath. Place the lobster tail in the butter bath and slowly heat. Cook for about 4 minutes.

To Assemble and Serve:
Warm about 6 ounces of the coral sauce. In boiling salted water, cook the gnocchi for about 90 seconds from the time they rise to the surface. Remove from the water and drain lightly. Put the gnocchi in a sauce pan (about 10 pieces per serving), add the white truffle cream, and simmer slowly. Place a serving of gnocchi on a plate. Top with a lobster tail and drizzle with coral sauce. Garnish with the herbs, tangerine segements, shaved white truffles, sea salt, and pepper.


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   Published: February 2009