Lobster and butter have long been inseparable. Poaching lobster tails in beurre monté (emulsified butter) instead of directly in butter, gives them the buttery taste we all love while preventing them from being bathed in butter. The lobster tails are served with a creamy white asparagus purée whose delicate and sweet taste complements the mild lobster flavor without overpowering it. Just when we thought it couldn't get any better, we finish the dish with the famous Maître d'Hôtel Butter.
Butter-Poached Lobster Tails and White Asparagus Purée
SERVING: 2 People
TIME: 30 min
- 【 Beurre Monté 】
- 2 tbsp Water
- 11 tbsp Butter
- ⅔ tsp Coarse salt
- 【 Lobster tails 】
- 10 oz. Lobster tails
- 【 Mâitre D'hôtel Butter 】
- 7 tbsp Butter
- ⅔ tsp Coarse salt
- ⅒ tsp Ground black pepper
- 2 tbsp Parsley
- 1 tsp Lemon, juiced
- 1 clove Garlic
- 14 stalks White asparagus
- 【 Asparagus 】
- 3 tbsp Butter
- ⅓ tsp Coarse Salt
- ½ cup Milk
- ½ cup Heavy Cream
- 【 Blender 】
- ⅙ tsp Coarse salt
- 1 tbsp Butter
- to taste Ground Nutmeg [For garnish]
First make a beurre monté to poach the lobster tail in- Add about 2 tablespoons of water to a saucepan.
Put the saucepan on very low heat, gradually add cold knobs of butter while whisking. Add about 2 or 3 knobs maximum at a time. Keep whisking until the butter is well emulsified. Add more water if needed. If the mixture gets too hot, take it off the heat immediately and keep whisking. After the butter is fully emulsified, turn off the heat and put the saucepan aside. Add a generous amount of salt to the beurre monté and mix well.
Now go ahead and cut open the belly side of lobster tail and take out the meat, add to the plate.
Put the meat in the beurre monté and let it slowly poach on very low heat. Boil about 6 to 8 minutes. Keep an eye on it to make sure it is not bubbling.
Create a double-boiler by placing a bowl on top of a pot with simmering water inside. Place knobs of butter in the bowl and whisk.
As soon as the butter has softened take the bowl off the heat. Add sea salt, and black pepper and continue whisking.
Chop parsley leaves and add to the softened butter.
Also add in a squeeze of lemon juice, 1 clove of crushed garlic and mix well. Set aside.
Peel the white asparagus, trimm 2 asparagus stalks.
Cut the hard end off with the rest of the asparagus, then cut into small pieces.
Heat a pot of water, boil the 2 trimmed asparagus stalks; heat another pan, add butter, add asparagus pieces, add sea salt.
Remove the 2 stalks of asparagus to the ice water to cool down.
Add milk and heavy cream to the asparagus pot, cook until they are fork tender.
Add the asparagus to the blender, Add a bit of the cooking juice from the asparagus if the mixture is too thick. blende it into smooth. During the process, uncover the blender, add sea salt and butter, remove to the bowl, set aside.
Cook for 10 to 15 minutes until they are fork tender.
In the serving plate, add butter sauce, then add lobster tail.
Add the white asparagus purée, add some ground nutmeg on top of the purée, garnish with microgreen and edible flowers,