Butter-Poached Lobster with Herb-Infused Beurre Blanc

Ingredients

• 4 whole lobster tails, shelled and deveined
• 1 cup unsalted butter, cut into small cubes
• 1 tbsp olive oil

• 1 cup white wine
• 1 cup white wine vinegar
• 2 tbsp shallots, finely chopped
• 1 cup unsalted butter, cold, cut into cubes
• 1 tbsp fresh tarragon, chopped
• 1 tbsp fresh chives, chopped
• 1 tsp salt
• 1 tsp white pepper, freshly ground

Method

1. 01
   Prepare the lobster tails by carefully removing the shell and deveining. Set aside.
2. 02
   In a saucepan over medium heat, add the olive oil and one cup of butter cubes. Melt the butter slowly, stirring occasionally until fully melted and warm.
3. 03
   Reduce the heat to low and gently place the lobster tails into the butter. Poach the lobster for 5-7 minutes until opaque and tender. Remove from heat and keep warm.
4. 04
   For the beurre blanc, combine white wine, white wine vinegar, and shallots in a separate saucepan. Bring to a simmer and reduce until only a few tablespoons of liquid remain.
5. 05
   Lower the heat to medium-low and gradually whisk in the cold butter cubes, one at a time, ensuring each piece is fully incorporated before adding the next.
6. 06
   Once the sauce is smooth and emulsified, stir in the chopped tarragon, chives, salt, and white pepper. Remove from heat.
7. 07
   To serve, place the butter-poached lobster on a plate and generously drizzle with the herb-infused beurre blanc. Garnish with additional herbs if desired.