Jul 14 2026
Restaurants›Corner Kitchen›Truffle Butter Poached Cold Water Lobster Tail* Recipe

Truffle Butter Poached Cold Water Lobster Tail* Recipe

Inspired by Corner Kitchen
Time1h 30m
Serves4

Gruyere & Mushroom Bread Pudding, Grilled Asparagus, Béarnaise Sauce

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Ingredients

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Lobster Tail

Gruyere & Mushroom Bread Pudding

Grilled Asparagus

Béarnaise Sauce

Method

Lobster Tail Preparation

  1. 1

    Poach the Lobster

    In a large pot, bring water and salt to a simmer. Add lobster tails and poach for about 8-10 minutes until fully cooked. Remove and set aside.

  2. 2

    Truffle Butter Application

    In a small saucepan, melt truffle butter over low heat. Once melted, drizzle over poached lobster tails.

Bread Pudding Preparation

  1. 3

    Prepare the Bread Pudding

    Preheat oven to 350°F (175°C). In a skillet, melt butter and sauté diced mushrooms until soft. In a large bowl, whisk together eggs, milk, cream, salt, and black pepper. Add stale bread and sautéed mushrooms, mixing well. Fold in Gruyere cheese.

  2. 4

    Bake

    Transfer mixture to a greased baking dish and bake for 30-40 minutes, until golden and set.

Grilled Asparagus Preparation

  1. 5

    Grill Asparagus

    Toss asparagus with olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes until tender and slightly charred.

Béarnaise Sauce Preparation

  1. 6

    Make the Béarnaise Sauce

    In a small saucepan, combine shallots and vinegar. Simmer until reduced by half. In a bowl, whisk egg yolks and add reduced vinegar mixture. Place over low heat and whisk continuously, gradually adding melted butter until thickened. Stir in tarragon, salt, and pepper.

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