Lobster recipe:Butter Poached Lobster

Sturgeon with Toasted Butter Poached Lobster

Ingredients

•  FOR THE STURGEON
• 4 6 ounce sturgeon filets, skinned and de-boned
•  FOR THE LOBSTER
• 4 5-6 ounce lobster tails, raw, shelled and deveined
• 4 sticks butter
• 2 tbsp water
•  FOR THE SAUCE
• 5 tablespoons  lemon juice
• 15 tablespoons butter
• 1 cup dry white wine
• 1 shallot, peeled and thinly sliced
• 1/2 cup heavy cream
•  ground white pepper
• dash of Tabasco
• 3-4 tbsp fresh chervil leaves

Directions

For the Sturgeon
Heat a heavy-bottom skillet on high and add 2 tablespoons canola oil. Heat oil until smoking. Season fish with salt and pepper, and sear for 5 minutes or until golden brown. Then flip fish and cook for an additional 3 minutes.
For the Lobster
Bring 2 tablespoons of water to a simmer in a large heavy-bottomed saucepan. Whisk in the butter, 1 piece at a time, reducing heat to low and being VERY careful not to boil the butter. Submerge the lobster tail in the “beurre monte” and poach it over low heat until heated through, 5 to 6 minutes. (Optimum temperature of beurre monte is between 180 and 190 degrees.)
For the Sauce
Boil wine and shallots in a medium heavy pan over medium-high heat until reduced by three-quarters, 10–15 minutes. Add cream and reduce again by half, 5–7 minutes; reduce heat to low. Cut remaining 12 tbsp. butter into pieces, then whisk into pan, a few pieces at a time, until smooth.  Whisk in salt and pepper to taste, Tabasco, and remaining lemon juice. Cover and keep warm for up to 15 minutes.