Butter Poached Lobster Recipe

Cooking Instructions

1. 1

   Prepare the Butter Poached Lobster

   In a saucepan, melt the unsalted butter over low heat. Add the lobster tails, ensuring they are submerged in the butter. Cook gently for about 8-10 minutes until the lobster is opaque and cooked through. Remove from the butter and set aside.

2. 2

   Sauté the Chanterelle Mushrooms

   In a separate skillet, add a little butter over medium heat. Sauté the chanterelle mushrooms until they are tender and golden, about 5-7 minutes. Season with salt and pepper to taste.

3. 3

   Char the Snap Peas

   In the same skillet, add snap peas and char them for about 2-3 minutes until they are bright green and slightly blistered. Remove from heat.

4. 4

   Make the Miso Sabayon

   In a mixing bowl, whisk together egg yolks, white miso paste, and water. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and becomes frothy, about 5-7 minutes.

5. 5

   Assembly

   On a plate, place the lobster tails, arrange the sautéed chanterelle mushrooms and charred snap peas around them. Drizzle the miso sabayon over the top and garnish with fresh sorrel leaves.