Seared BC Halibut, Butter Poached Lobster and Crushed Potatoes

Seared BC Halibut, Butter Poached Lobster and Crushed Potatoes
Cook Time
4 servings

Recipe by Rob Rossi from Top Chef Canada Episode 1.



Beurre Monte

Tbsp water
Tbsp kosher salt
1 ½
lb(s) butter, cold and cubed
Tbsp lemon juice

Poached Lobster Tails, Knuckle

Tails and claws from 2, 1½ lb lobsters, room temperature
Beurre Monte, reserving 3 tbsp for Crushed Potatoes recipe

Crushed Potatoes

lb(s) fingerling potatoes
Poached Lobster Tails and Knuckles, roughly chopped
zest of 1 lemon
Tbsp crème fraiche
Tbsp Beurre Monte
Tbsp chives, finely chopped
tsp tarragon, finely chopped

Black Trumpet Mushroom Puree

cup black trumpet mushrooms, dried
Tbsp butter
large shallot, sliced
large clove of garlic, sliced
bay leaves
sprig of thyme
cup white wine
cup chicken stock
cup 35% cream

Tarragon Foam

cup whole milk
Tbsp kosher salt
bunch tarragon
Tbsp cold butter

Seared BC Halibut

4 5
oz BC halibut fillets, skin removed
Tbsp olive oil


Step 1

In a medium size Le Creuset Stainless Steel Sauce Pot, simmer water and salt over high heat.

Step 2

Reduce heat to low, whisk in cold butter bit by bit to emulsify.

Step 3

Add lemon juice, taste and adjust seasoning if necessary.

Step 4

Continue to heat on low (between 160-190F) until ready to poach lobster. This will prevent splitting.

Step 5

Bring a pot of water to a boil and prepare an ice bath.

Step 6

Skewer lobster tails to prevent curling, blanch in boiling water for 10 seconds, remove and shock in ice water.

Step 7

Add claws and knuckles, turn heat off and leave lobster in water for 1½ minutes. Remove and place in ice bath.

Step 8

Once cooled, remove lobster tails, claws and knuckle meat from the shells and devein tail. Set aside at room temperature.

Step 9

Place all meat in Beurre Monte.

Step 10

Cook tails and knuckle meat until tender, approximately 10 minutes. Roughly chop and set aside for assembly.

Step 11

Claws remain in Beurre Monte until ready to garnish Seared BC Halibut.

Step 12

Place potatoes in a pot, cover with cold seasoned water and bring to a boil. Reduce heat to a simmer and cook until fork tender, approximately 20 minutes.

Step 13

Strain and peel potatoes, place in a large bowl and crush with a spoon. Add Poached Lobster Tails, Knuckles and remaining ingredients. Fold to combine, set aside for assembly.

Step 14

Place black trumpet mushrooms in a bowl and cover with hot water, approximately 3 minutes.

Step 15

Remove mushrooms from the water (do not strain) and reserve. If mushrooms are still sandy, repeat hydrating process.

Step 16

Allow bottom of reserved mushroom water to settle. Slowly pour through a strainer and reserve liquid.

Step 17

In a medium pot, heat 1 tablespoon of butter over medium heat. Add shallots, garlic, bay leaves

Step 18

Add mushrooms, sauté until tender, approximately 3 minutes.

Step 19

Deglaze with white wine, reduce until evaporated. Add chicken stock, reduce until dry and finish with cream.

Step 20

Remove bay leaves and thyme, season with salt and pepper. Add remaining butter and puree using an immersion blender. If puree is too thick, add a tablespoon of reserved mushroom water one at a time, until desired consistency.

Step 21

Place Black Trumpet Puree in a small pot and keep warm until ready to serve.

Step 22

Heat milk and salt in a small pot over medium heat. Once scalded, remove from heat, add tarragon and steep for 20 minutes then strain.

Step 23

Place pot on stove over medium heat, add butter and foam using an immersion blender. Foam with half of the blade in the milk and tarragon mixture to create foam, serve immediately

Step 24

Preheat oven to 375F. When ready to assemble, heat olive oil in a large sauté pan over medium to high heat.

Step 25

Season fish with salt and pepper, place in hot pan, presentation side down for approximately 2 minutes.

Step 26

Gently flip fish over and place pan in oven for 4-6 minutes, until cooked but still tender.

Step 27

Place Crushed Potatoes on the bottom of heated plates, add Seared BC Halibut and place Poached Lobster Claw on top of fish.

Step 28

Dollop 2 tablespoons of Black Trumpet Mushroom Puree beside fish.

Step 29

Spoon Tarragon Foam on top and garnish with picked tarragon.

Rate Recipe

My rating for Seared BC Halibut, Butter Poached Lobster and Crushed Potatoes