Maine Lobster Two Ways Recipe

About: Maine Lobster Two Ways presents a unique duo of lobster dishes on the same plate. The presentation is stunningly elegant: hot Poached Lobster with Satsuma Orange Essence on a bed of fennel puree with caramelized pearl onions, edamame, and baby carrots sits alongside a cold Salad of Lobster with creamy ginger dressing, petit arugula and fennel, with Satsuma orange segments. Quality ingredients, careful presentation, and close attention to detail—the fennel and Satsuma orange both appear in each dish, tying them together—make this dish an impressive feat. While an ambitious dish for a home cook, it is certainly doable, and more than rewarding when served.

Cook Tip: As typical of dishes at Arterra, this dish contains a many components and ingredients. To simplify preparation, here is a suggested order of steps: 1. Prepare Ginger Dressing, set aside 2. Prepare arugula and fennel for salad, combine in bowl 3. Slice Satsuma oranges for salad, set aside 4. Dice fennel and garlic for Fennel Puree, measure out cream 5. Juice oranges for orange essence 6. Prepare fennel puree in saucepan, keep warm 7. Cook pearl onions in small saucepan 8. Cook carrots and edamame in large pot 9. Poach lobster tails and claws separately in two large pots 10. Prepare Satsuma orange essence in saucepan 11. Assemble hot and cold ingredients 12. Plate dishes

Recipe Info

Restaurant: Arterra | San Diego

Servings: 4
Prep Time: 1 hour(s) 30 minutes
Cuisine: California
Meal Type: Recipemealtype object (5)
Main Ingredient: Recipemainingredient object (92)
Dish Type: Recipedishtype object (4)
Cooking Method: Recipemethod object (16)
Season/Occasion: Recipeoccasion object (12)
Dificulty: Recipedifficulty object (3)
Vegetarian: No


Lobster (for both hot and cold components)

Divide water or Corte Bouillon among two pots and bring to a boil. Add lobster tails to one pot, simmer 3 ½ minutes until medium rare. Add lobster claws to second pot, simmer for 5½ to 6 minutes until fully cooked. Remove meat from shell. Keep tails warm; chill claws in bowl of ice.  Slice claws into thin strips before using in salad.

Corte Bouillon (optional, for lobster component)

Combine wine, juice from lemons, fennel, water, bay leaf and peppercorns in large stock pot.

Ginger Dressing (for cold component)

Mince ginger and set mince in coffee filter above a bowl or cup. Press mince through coffee filter, reserving juice.  Add egg yolk and lemon juice to separate bowl and slowly whisk in vegetable oil until emulsified.  Season with salt and pepper. Add ginger juice and mix well.

Ginger Dressing (for cold component) Note:

Mayonnaise may be substituted for egg yolk, lemon juice and vegetable oil emulsion, although this is not recommended.

Cold Component: Salad of Lobster

Shave fennel into thin wisps using mandolin, sharp knife, or vegetable peeler.  Toss fennel shavings and arugula in large bowl.  Slice Satsuma oranges into small fragments, set aside separately.


Just before serving: Toss ginger dressing with arugula and fennel to coat. Add cold lobster claws and Satsuma orange segments.  Gently spoon salad onto one half of each serving plate, saving room on other half for Poached Lobster.

Cold Component: Salad of Lobster Note:

Satsuma oranges are small, very sweet oranges. Mandarin oranges or tangerines may be substituted for Satsuma oranges, however substitution should be made in both Lobster Salad and Poached Lobster, as consistency across dishes is key.

Hot Component: Poached Lobster with Satsuma Orange

Cook onions and butter in saucepan over medium heat until soft and brown, about 8-10 minutes, being careful not to burn.   Meanwhile, boil baby carrots and edamame until cooked; drain and set aside. Ladle Fennel Puree (see recipe) onto each serving dish, next to previously prepared lobster salad. Top with previously prepared poached lobster tail (see recipe), caramelized onions, handful of baby carrots and edamame, and drizzle with Satsuma Orange Essence (see recipe).  Serve immediately.

Fennell Puree (for hot component)

Cook fennel and garlic in saucepan over medium heat. Add cream and simmer. Add salt and pepper to taste.  Blend mixture in blender or with hand blender until smooth. Press mixture through a fine mesh strainer, keeping liquid and discarding any solids. Keep warm.

Satsuma Orange Essence (for hot component)

Juice oranges until have 1 cup of juice. Simmer juice over medium heat until liquid is reduced to half.  Blend in cold butter until fully blended and mixture is frothing.  Set aside.

Satsuma Orange Essence (for hot component) Note:

Satsuma oranges are small, very sweet oranges. Mandarin oranges or tangerines may be substituted for Satsuma oranges, however substitution should be made in both Lobster Salad and Poached Lobster, as consistency across dishes is key.


2 1 1/2 pound lobsters, tails and claws separated 1 bottle(s) dry white wine 2 poached lobster tails, medium rare (see recipe) 1 fennel bulb, diced 10 Satsuma oranges 1 hand of ginger, peeled 4 poached lobster claws, sliced thin (as needed) salt 1 bunch(es) baby carrots, sliced lengthwise 1/4" thick 2 garlic cloves, chopped 4 Tbsp. cold butter 3 C. baby arugula, washed and dried 1 egg yolk 2 lemons, halved 1 tsp. lemon juice 1/2 fennel bulb 1/4 package(s) shelled edamame 1/2 gal. water or Corte Bouillon (see recipe) 1 C. cream 1 fennel bulb 1/2 gal. water 1/4 package(s) peeled pearl onions 1/2 C. vegetable oil 3 Satsuma oranges 1 bay leaf 1/2 C. ginger dressing (see recipe) 1 C. Fennell Puree (see recipe) 1 Tbsp. peppercorns 1/2 C. Satsuma Orange Essence (see recipe)


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