4 lobster tails
1/2 lb butter
2 vanilla bean’s
2 ripe peaches peeled
1 Serrano pepper – deveined and seeded
1 whole red pepper – fine dice
3 cloves minced garlic
small bunch of fresh mint
1 whole fennel bulb
box of plain unseasoned Israeli cous cous – cooked as directed on box
For sous vide lobster
remove the lobster meat from the shell and place in sous vide bag with the butter cut into small chunks. Be sure to spread the butter evenly around the tails. Split the vanilla bean in half and scrape the pod, add the entire pod and the seeds to the contents of the bag. Cook in the sous vide supreme at 138 degrees for 15 minutes.
For the sous vide peach
Peel the whole peach and place in sous vide bag and vacuum. Cook at 180 degrees for 30 minutes.
For the cous cous
cook the cous cous as directed on package. Remove from water and drain. Rinse with cold water
In a sauté skillet add the butter from the broth that the lobster was poached in and any juices from the peach pouch. Add diced fennel, Serrano chili, garlic, diced red pepper and sauté for 4-5 minutes over medium heat do not burn the milk solids. Add the cous cous and toss with the juices and vegetables that you sautéed. Add the minced mint and toss together
Thinly slice the peach and layer in a shingled style with the lobster. Plate on top of the cous cous. Garnish with minced fresh basil and a little more mint.
Courtesy: The Chef's Academy