with the Chef in Mind!
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  • 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

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.
parallax lobster plate
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