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4 answers 179500 views
ChefOno
added almost 6 years ago


Beurre monté -- the term may sound complicated but it's simply emulsified butter and its preparation is quick and easy. Thick and creamy rather than oily, it's the perfect compliment for lobster (and Brussels sprouts for that matter).

Boil a little water in the bottom of a saucepan, reduce the heat to low and begin whisking in unsalted butter, a little bit at a time. Once you have an emulsion started, continue adding butter until you have enough to almost cover your lobster meat. Throw in the lobster and let it warm though for five minutes or so. (The dish will hold over low heat while you coordinate the rest of the meal.)

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Barton Seaver
Barton Seaver

Barton Seaver is a chef and author of Where There’s Smoke. He is a Fellow with National Geographic Society and the New England Aquarium.

added almost 6 years ago

Amanda's comment is dead on! If you'd care to skip the step of making the lobster broth, heating the shelled meat in just a few tablespoons of water, butter, and lemon juice on low heat until heated through will also yield excellent results and prevent possible overcooking. Enjoy!

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flash123
added about 1 year ago

Add a few inches of water in a large pot . Place a vegetable steamer basket in the bottom. Put the lobsters on top, cover with a lid and turn the heat to high. When the water boils turn the heat off and let steam for about 4-5 mins or until they feel warm.

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