Butter Poached Lobster Tails with Caviar Mousse & Dijon Mustard Sauce, Lobster Tail

Butter-Poached Lobster Tails with Caviar Mousse

Photo from dinner at the French Laundry Restaurant.

In the fall of 1999, after five years serving an inventive butter-poached lobster dish at the French Laundry, his celebrated restaurant in Yountville, Calif., chef Thomas Keller published this recipe in his cookbook called The French Laundry. Thomas Keller said "I wanted to find a way to cook lobster gently, so it wouldn't be tough. I don't remember seeing it done anywhere else, and this made perfect sense to me. Who in America hasn't had lobster with melted butter?"

The recipe below is my adaptation of a combination of several recipes from different sources, with my minor changes.

Don't forget to check out my seven-course Butter-Poached Lobster Tails dinner menu which includes these fabulous Butter-Poached Lobster Tails.

Check out more of Linda's great Lobster Recipes and also check out check out my article How To Buy Frozen Lobster Tails.

Butter-Poached Lobster Tails with Caviar Mousse

Butter-Poached Lobster Tails
Caviar Mousse (see recipe below)
Dijon Mustard Sauce (see recipe below)

Butter-Poached Lobster Tails:
1 lobster tail, per person, shells removed and tails on
Non-salted butter, cut into small chunks
1 tablespoon water

Determine how much butter you will need by placing the lobster tails in a large enough pan, side by side; add just enough water to cover. Immediately remove the lobster tails, drain them, set aside; and measure the water in the pan. You will need this amount of butter to cover and poach the tails.

When you are about an hour from serving the lobster tails, take them out of the refrigerator and bring them to room temperature.

To make the Beurre Monte:

Definition of Beurre Monte: Butter is an emulsification of 80% milk fat, 18% water, and 2% milk solids. Heating butter above 160 degrees will cause it to "break" or separate into its different composition parts. A Beuree Monte is a techniques of keeping melted butter in an emulsified state between 180 degrees and 190 degrees, which is sufficient to poach meats or vegetables.

In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking to emulsify. Once the emulsion is started, more butter may be whisked in faster. Hold the temperature of the Beurre Monte between 160 and 190 degrees for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce. NOTE: Beurre Monte can be set aside on the stove after being prepared. You should use the beurre monte within an hour after you make it.

When ready to poach the lobster tails, use a thermometer and bring the beurre monte up to at least 160° degrees, but not over 190° degrees. Depending on how large and how many lobster tails you are preparing, will determine how long to poach them; it usually takes from 5 to 7 minutes. They should not be rubbery but of a soft consistency (almost as if not completely cooked). The lobster should be white and not very opaque in color. When done, remove them from the Beaurre Monte and serve.

The Beurre Monte can be frozen and used anytime on vegetables or seafood.

Caviar Mousse:
I adapted these recipes for Caviar Mousse and Dijon Mustard Sauce originally by Guy Martin, Le Grand Vefour, France - Food Network Television, Episode #FW1A12

3 tablespoons Dijon mustard
2 cups lightly whipped Cream
1 shallot, finely chopped
Salt and pepper to taste
2 ounces caviar

In a medium-size bowl, gently combine the Dijon mustard and whipped cream until smooth. Add the finely chopped shallots and season with salt and pepper. Gently fold in the caviar without breaking the eggs. May be made 1 hour in advance of being served.

Dijon Mustard Sauce:
4 tablespoons crème fraiche
4 tablespoons Dijon mustard
1 tablespoon white wine
Salt and pepper to taste

In a small bowl, combine crème fraiche with Dijon mustard and white wine until it thins out a little. Season with salt and pepper. This sauce may be prepared several days in advance.

To Serve: Place a cookie ring on individual serving plate. Fill the ring with the Caviar Mousse (carefully remove the ring, lifting upward). Place prepared lobster tail on the Caviar Mousse. Drizzle some Dijon Mustard Sauce around the food and sprinkle a few caviar eggs on sauce. Drizzle a little of the Beurre Monte over the lobster tail. Repeat with remaining portions.