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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.

Makes 10 appetizers

meat from 1 whole steamed lobster (about 10 ounces), cut into 10 bite size pieces

10 2-inch black brioche coins

beurre blanc, as needed

micro sorrel, to garnish


for the beurre blanc:

3 shallots, sliced

5 garlic cloves, crushed

3 bay leaves

5 sprigs fresh thyme

10 peppercorns

1 pint white wine

1 cup heavy cream

3 pounds butter, cubed

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.