Ingredients:

  • 4 cold-water lobster tails (5-6 oz each / 140-170g)
  • 1 lb high-quality unsalted European-style butter, cut into 1-inch cubes and chilled
  • 2 tbsp dry white wine (Sauvignon Blanc) or water
  • 1 tsp fresh lemon juice
  • 1 sprig fresh tarragon
  • 1 pinch fine sea salt
  • 1 tbsp sea salt (for parboiling water)
  • 2 liters water (for parboiling)

Instructions:

  1. Bring 2 liters of water and 1 tbsp sea salt to a rolling boil. Submerge lobster tails for exactly 2 minutes to coagulate the outer protein layer.
  2. Immediately transfer tails to an ice bath. Once cool, use kitchen shears to cut the top shell and carefully remove the meat in one piece.
  3. In a heavy-bottomed saucepan over medium-low heat, bring 2 tbsp of wine or water to a simmer.
  4. Reduce heat to low. Whisk in chilled butter cubes one at a time, ensuring each is emulsified before adding the next to create a Beurre Monté. Maintain a temperature between 130°F and 135°F.
  5. Add lemon juice, tarragon, and a pinch of salt to the butter. Gently submerge the lobster meat in the emulsion.
  6. Poach the lobster for 5 to 7 minutes, using a thermometer to ensure the internal temperature of the lobster reaches 135°F (57°C). Use a slotted spoon to remove and serve immediately.