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Butter-Poached Lobster on Black Brioche

The beurre blanc in this recipe is so rich and decadent, but it’s also a bit involved and temperamental. If you want to simplify, finish each with a little melted butter and a squeeze of lemon instead. We couldn’t find black brioche (which Cloud Catering special orders), so we used white sliced brioche instead.

1. To assemble, place 1 piece lobster on each brioche coin, pour over a bit of beurre blanc*, and garnish with micro sorrel.

*To make the beurre blanc:

1. Combine first 6 ingredients in a saucepan and bring up to a high simmer; reduce until wine has almost completely evaporated.

2. Add heavy cream and reduce by half.

3. Remove from heat and slowly whisk in butter.

4. Strain through a chinois and transfer to a thermos to keep warm until needed.