Butter-Poached Lobster with Vanilla Beurre Blanc

⏱ 60 min · Serves 2

Silky lobster tails gently poached in a warm butter emulsion, draped in a beurre blanc perfumed with real vanilla — sweet, saline and shamelessly luxurious. This is the kind of plate that stops conversation at the table.

Per serving: 720 kcal · 38.0g protein · 8.0g carbs · 60.0g fat

Ingredients

• 2 live or raw lobster tails (about 180g each), shell-on
• 250g unsalted butter, cold, diced (for poaching)
• 2 tbsp water
• 1 strip lemon zest
• 1 sprig tarragon
• FOR THE VANILLA BEURRE BLANC:
• 1 small shallot, very finely diced
• 75ml dry white wine
• 2 tbsp white wine vinegar
• 2 tbsp double cream
• 1 vanilla pod, split and seeds scraped
• 100g unsalted butter, cold, diced
• Squeeze of lemon juice
• Fine sea salt and white pepper
• TO SERVE:
• 200g young leeks or asparagus, trimmed
• 1 tbsp butter
• Chives or chervil, to garnish
• Flaky sea salt

Method

1. Bring a large pan of salted water to the boil. Blanch the lobster tails for 60 seconds, then plunge into iced water. Snip along the underside of the shells with scissors and ease out the meat in one piece. Remove the dark vein. Pat dry and chill.
2. Make the beurre blanc base: simmer the shallot, wine, vinegar, vanilla pod and seeds in a small saucepan until reduced to about 2 tablespoons of syrupy liquid. Add the cream and bring to a bare simmer.
3. Off a fierce heat, whisk in the 100g cold butter a few cubes at a time, keeping the sauce warm but never boiling, until glossy and thick. Season with salt, white pepper and lemon. Strain if you like it silky, or leave the shallots in. Keep somewhere warm (not hot).
4. Build the butter poach: in a small deep pan, bring the 2 tbsp water to a simmer, then whisk in the 250g cold butter piece by piece to make a creamy emulsion. Add the lemon zest and tarragon. Hold the temperature at 55–60°C — use a thermometer.
5. Slide the lobster meat into the butter and poach very gently for 8–10 minutes, turning once, until just firm and opaque through. Do not let the butter bubble.
6. Meanwhile, steam or boil the leeks or asparagus for 3–4 minutes until tender, then toss with the 1 tbsp butter and a pinch of salt.
7. Lift the lobster out, drain briefly and slice into thick medallions. Arrange over the greens, spoon the vanilla beurre blanc generously around, and finish with chives and flaky salt. Serve at once.