Seared Lobster Roulad with a Scotch Bonnet Beurre Blanc

By: Executive Chef Karl Thomas

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PREP TIME: 1 1/2 Hours          DIFFICULTY:  Hard          YIELD:  1 Serving

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Ingredients

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​Lobster​

• 2 Lobster tails
• 4 oz. Onions, blended
• 2 oz. Garlic, blended
• 1 tsp. Salt
• ½ tsp. Black Pepper
• 1 oz.Parsley, chopped
• 2 fl. Oz White Wine
• 1 Scotch Bonnet Pepper
• 2 Stalks Escallion
• 1 sprig Thyme
• 1 Egg, white
• 1 fl. oz. Vegetable Oil
• 6 fl. oz. Water

Pumpkin

• 1fl oz. Oil, vegetable 
• 6 oz. Pumpkin, diced
• 1oz. Onion, chopped 
• ½ oz. Parsley, chopped Fresh
• 1 tsp. Salt
•  ½ tsp. Peppercorn  
• ½  tsp. Paprika  

​Sauce

• 1 oz. Onion, chopped  
• ½ tsp. Scotch Bonnet Pepper
• 8fl oz.  White Wine 
• 4fl oz   Heavy cream
• 4 oz. Butter, cubed,& unsalted
• 1 tsp. Salt 
• 1oz.Escallion, chopped

Tomato

•  ½ oz. Butter, cubed & Unsalted
• 12 Tomatoes, whole,Cherry or plum
• ½ fl oz. Oil, vegetable
• 1 tsp. Salt
• ½ tsp. Peppercorn
• Garnish - 1 Lime
  
  
  

 Directions

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​Lobster

1. Remove the meat from both shells and set the shells aside. Process the meat from one tail, add egg white, salt, pepper, parsley, onion and garlic
2. Prepare poaching liquid by adding the following ingredients to a sauce pot - water, escallion, thyme, wine, hot pepper, onion, garlic and salt to taste
3. Using cling film, wrap the seasoned lobster meat into a cylindrical shape and poach for 3 minutes
4. Remove the cylinder from the poaching liquid and chill in an ice bath.
5. Butterfly the other lobster tail and mallet under cling film so as not to break the meat, season with onion, garlic, salt and pepper
6. Place the chilled lobster cylinder in the center of the fresh lobster meat, roll into a roulade. Using cling film, wrap the seasoned lobster meat into a cylindrical shape and poach for another 3 minutes
7. Remove the poached lobster roulade from the cling film, in a sauté pan over a medium flame, add the oil and sear the roulade for 2 minutes ​

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​Sauce

• In a sauce pot reduce the onion, scotch bonnet pepper and the wine by half.
• Add the cream and bring to a simmer.
• Remove the pot from the flame and whisk in the butter, strain and add the escallion and adjust the seasoning with salt

Pumpkin

• In a sauce pot, bring salted water to a simmer, add pumpkin and boil until just tender remove and set aside.
• In a sauté pan over a medium flame add oil and sauté onions for 1 minute, add pumpkin and sauté for another 2 minutes, season with salt, pepper, paprika and parsley

 Tomato

• In a sauté pan over a high flame add oil and sauté tomatoes for 1 minute, season with salt and pepper, finish with butter