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LOBSTER TAIL
poached in a Beurre Monte
this is so flavorful, moist, tender and infused with butter
the only way to prepare lobster, in my opinion


1 Lobster Tail, per person, room temperature, shells removed, tails on
non-salted butter, cut into small chunks
1 tablespoon water
To make the Beurre Monte:
Determine how much butter you will need by placing the lobster tails in a large enough pan, side by side; add just enough water to cover. Immediately remove the lobster tails, drain them, set aside; and measure the water in the pan. You will need this amount of butter to cover and poach the tails.
In a saucepan, bring the 1 tablespoon of water to a boil, reduce the heat to low and begin adding the chunks of butter, a little at a time, whisking to emulsify. Keep the heat at a low consistent level; if it boils, it will break and separate, (but it is still good to use).
When ready to poach the room temperature lobster tails, use a thermometer and bring the Beurre Monte up to at least 160° degrees, but not over 190° degrees. Depending on how large and how many lobster tails you are preparing, will determine how long to poach them; it usually takes from 4 to 7 minutes. They should not be rubbery but of a soft consistency. When done, remove them and serve.
The Beurre Monte can be frozen and used anytime on vegetables or seafood.
Julienne of fresh Snow Peas and Carrots
Tomato Rose garnish
Wine recommendation: Champagne
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