Recipes from Salty's - Seafood Restaurant Seattle Portland  

Butter Poached Lobster
Fennel Salad

Recipe Yield: 4 portions

Lobster:
4 ea. Lobster Tails
1 qt. Clarified Butter
2 ea. Fennel bulb
2 Tbls. Kosher Salt
1 Tbls. Black Pepper

Method:

  1. Slice fennel bulb thinly and place in butter with seasonings. Heat to 170 degrees and hold.
  2. Place tails in oil and cook for 12 minutes or until internal temperature of 130 degrees.

Fennel Salad:
4 ea. Fennel Bulb
1 oz. Apple Cider Vinegar
3 oz. Canola Oil
1 tbls. Chopped Parsley
TT Salt and black pepper

Method:

  1. Shave fennel and steam for 2 minutes to soften.
  2. Toss with remainder of ingredients and allow to marinate for 1 hour.