Butter-cooked lobster

This butter-cooked lobster is the epitome of refinement. Slow-cooked in clarified butter, it creates a silky texture and a full, creamy flavor. Serve with a subtle vegetable garnish or a potato cream for a complete experience. The Arensbak Rosé, elegant, slightly spicy, and with floral acidity, is the ideal non-alcoholic accompaniment that complements the dish without overpowering it.

Butter-cooked lobster

Ingredients

  • 2 lobster tails (fresh or thawed, e.g. Canadian or Danish lobster)
  • 150 g unsalted butter
  • 1 bay leaf
  • 1 sprig of tarragon or thyme
  • Salty
  • Optional as a garnish:
  • Quarter cauliflower (roasted or cream)
  • Potato mousseline or thin green asparagus

Preparation method

  1. Melt the butter over low heat. Skim off the foam (milk protein) to leave clarified butter. Add the bay leaf and tarragon.
  2. Bring the clarified butter to just below boiling point (approx. 65–70 °C).
  3. Place the lobster tails in the butter and poach for 6–8 minutes, depending on size, until just cooked through and translucent.
  4. Serve with roasted cauliflower, soft mashed potatoes or grilled asparagus to complete the dish.
  5. Slice the lobster into medallions and arrange on warm plates with a little of the herbed butter. Garnish delicately with herbs.