Chef Ponzio

What’s better than poaching lobster directly in butter? Recipe 👇

This technique requires making a beurre monte, which is a sauce made by emulsifying butter into water. It sounds like a hard technique, but it is super simple and the results are next level!

By butter poaching the lobster, we are infusing layers of flavor and richness to this delicious meat.

Beurre Monte
1/2 cup water
1 shallot, sliced
2 cloves garlic
2 lb butter, diced
1 sprig tarragon
1 tbsp kosher salt

1. Bring the water, shallots and garlic to a boil
2. Whisk in the butter, adding more as you go, until it is fully melted and emulsified
3. Turn off the heat and whisk in the tarragon and salt
4. When ready to cook the lobster, bring the sauce up to a boil and add in the lobster
5. Allow it to simmer gently in the butter until cooked through