Ingredients
- ½ log 250g Formed Lobster, cut into 4 portions
- 1 cup 250 ml Cubed unsalted butter
- 3 tbsp 30ml 35% Cream
- 4 each Egg Yolks
- 2 tbsp 30 ml White Wine Vinegar
- 2 tbsp 30 ml Lemon Juice
- 1 tsp 5 ml Black Peppercorns
- 2 tbsp 30 ml Shallots, chopped
- 2 tbsp 30 ml Tarragon, chopped
- to taste Cayenne Pepper or Tabasco Sauce
Method
Butter Poached Lobster
- Add cream to a small sauce pot and heat on medium high.
- Whisk in cubed butter slowly in order to emulsify.
- Poach lobster in butter sauce at medium heat for 15 mins.
- Do not allow the sauce to boil or it will separate.
Bearnaise Sauce
- Fill a medium pot 1/3 with water; heat over medium-high heat.
- Place vinegar, lemon juice, shallots and peppercorns into a pot and bring to a boil.
- Reduce heat and simmer until the mixture is reduced by half (approx. 2 tbsp).
- Remove from heat and strain into a medium bowl.
- Whisk in the egg yolks until light and fluffy.
- Set the bowl on top of the pot. Ensure the water does not touch the bottom of the bowl.
- Whisk the egg mixture until slightly thickened; 1-2 minutes.
- Remove the bowl from the heat and slowly whisk in the butter a few drops at a time. If you add the butter too quickly the sauce will split.
- Continue whisking until all of the butter has been incorporated and the sauce is thickened.
- If necessary, strain sauce into another bowl and fold in chopped tarragon.
- Season with cayenne pepper or tabasco sauce; add additional lemon juice if desired.
- If the sauce is too thick, add a few drops of warm water.
Chefs Tip
- Serve with grilled beef tenderloin, roasted fingerling potatoes and sautéed asparagus.
