Braised Trilobite Devonian Style Recipe

• 2 lbs fresh lobster tails (as a substitute for trilobite)
• 2 tbsp duck fat
• 1 large shallot, finely diced
• 2 cloves black garlic, minced
• 1 cup dry white wine (Sancerre or Chablis preferred)
• 1 cup fish stock
• 1/2 cup heavy cream
• 1 tbsp white miso paste
• 1 tbsp yuzu juice
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/2 tsp freshly ground white pepper
• 1/2 tsp sea salt (plus more to taste)
• 2 tbsp unsalted butter, cold and cubed
• 1 tbsp fresh tarragon, finely chopped
• 1 tbsp chives, finely sliced
• Microgreens, for garnish

Braised Trilobite Devonian Style Instructions

1. Using kitchen shears, carefully cut along the top of each lobster tail shell to expose the meat, then gently lift the meat out, keeping it attached at the base; remove any visible veins and rinse the tails under cold water, patting them dry with paper towels.
2. In a small bowl, combine the yuzu juice, white miso paste, smoked paprika, saffron threads, white pepper, and 1/2 teaspoon sea salt; whisk until smooth, then rub this marinade all over the lobster tails and let them rest, covered, in the refrigerator for 30 minutes.
3. Heat a large, heavy-bottomed skillet over medium-high heat and add the duck fat; once shimmering, sear the marinated lobster tails for 1 minute per side until lightly golden, then transfer them to a plate.
4. Reduce the heat to medium and add the diced shallot to the same skillet; sauté for 2 minutes until translucent, then add the minced black garlic and cook for 1 minute more, stirring constantly.
5. Pour in the white wine to deglaze the pan, scraping up any browned bits with a wooden spoon; let the wine simmer for 2 minutes to reduce slightly.
6. Add the fish stock and bring the mixture to a gentle simmer; return the seared lobster tails to the skillet, cover, and braise over low heat for 8-10 minutes, turning once halfway through, until the lobster is just cooked through and tender.
7. Remove the lobster tails and set aside, tented with foil; increase the heat to medium-high and reduce the braising liquid by half, then stir in the heavy cream and simmer for 2 minutes until slightly thickened.
8. Whisk in the cold, cubed butter until the sauce is glossy and emulsified; taste and adjust seasoning with additional sea salt if needed.
9. Return the lobster tails to the sauce, spooning it over to coat, then sprinkle with chopped tarragon and chives.
10. Arrange the lobster tails on serving plates, drizzle generously with the sauce, and garnish with microgreens before serving immediately.