Butter Poached Lobster with Fresh Pea Soup

This is a very interesting recipe that is sure to wow your guests. It's simple, served hot or cold and tastes great! It's the triple threat! And once you realize how easy and versatile butter poaching is you'll be hooked!

Beurre Monte'. In short is melted butter that remains emulsified. So it's actually a technique. Beurre Monte' can withstand heats that would normally break down and separate butter. How is this you may ask? Water! Additionally, you can use your Beurre Monte' as the base for sauces or as a poaching liquid to hold cooked items while you finish other components of the plate! Imagine grilling an amazing Rib-eye but the taters aren't done, drop that Rib-eye in a Beurre Monte'! it will hold the temperature of the steak without cooking it and... Did I just hear Butter and Steak! YEAH!

So back to the recipe. For the Beurre Monte" you'll need,

Beurre Monte'

1 Lb Unsalted Butter - Cold and sliced

2 Tbls water

A whisk

A skinny sauce pot - Taller than it is wide

Put the water into your pot and bring to a boil, then reduce to med heat and whisk in 1 tbls of butter at a time. Whisk to make sure the water and the butter emulsify. From here you can add any amount of butter you need! Once you are done hold the liquid at about 160. The Beurre Monte' will hold up to about 190 degrees, try that with regular butter!

Fresh Pea Soup

2 Tbls Unsalted Butter

2 Cups Sweet Onions - Chopped

4 Cups Reduced Sodium Chicken Broth - Kept warm in a sauce pan

5 Cups of Freshly Shelled Peas - You can use 20 ounces of frozen. Then rename the recipe!

Save 20 to 25 of the Pea shells for plating!

1/2 Cup Fresh Chopped Mint Leaves

Salt - To Taste

Fresh Ground Black Pepper - I use Tellicherry

Melt the butter in a large sauce pan. Add Onions, a pinch of salt and a couple cracks of pepper. Cook over medium heat until the Onions are translucent. Add the warm Chicken Stock. Slowly bring to a boil. Add the Peas and reduce heat to a simmer. Cook for 3-5 minutes or until the Peas are tender. Once the Peas are tender, remove the pot from the heat and throw in the mint leaves.

Transfer the soup to a blender and puree. Be careful as you may need to do this in batches. I never fill my blender past half full. Transfer the pureed soup to a non-reactive bowl (Glass). Taste for any additional seasoning. Remember, if you are going to serve the soup cold add more seasoning!

Butter Poached Lobster

2 Lbs Lobster tail - This works better if you are using 4 smaller tails

Bamboo sticks - 2 sticks per tail

Bakers twine

Poaching Liquid - Made earlier

Crack and clean the Lobster tails under cold water. Dry the tails with paper towels. I use the bakers twine and tie the tail as you would a roast. This helps to shape the tail so you'll end up with those perfect looking disks! Additionally I run two skewers through the tail to help hold the tail straight.

Bring your Beurre Monte' to about 180 degrees, slowly add two of the tails. At this time you could pour your soup into shot glasses.

Cook the tail for 4-5 minutes for two of the small tails. If you are using a large tail cook for 7-8 minutes. You do not want to over cook the tail. Test by slicing near the end of one of the tails. The meat should be white not translucent and the texture should be soft.

Gently remove the bakers twine and the bamboo skewers. Slice the Lobster tails into disks, rest the empty Pea pod on the opening of the shot glass and place your Butter Poached Lobster disk on top!

Enjoy!

Ernie