Chef Melissa King Butter Poach Lobster
Chef Melissa King Butter Poach Lobster is a medium French recipe that serves 2. 350 calories per serving. Recipe by Chef Melissa King on YouTube.
Prep: 10 min | Cook: 20 min | Total: 40 min
Cost: $42.17 total, $21.09 per serving
Ingredients
- 1 lb Lobster Tails and Claws (pre-cooked about 70% through, shells removed)
- 6 tbsp Unsalted Butter (cold, cut into cubes)
- 1 tbsp Water (for the butter emulsification base)
- 1 clove Garlic (smashed)
- 1 sprig Fresh Thyme (leaves stripped)
- 1/8 tsp Salt (fine sea salt, about two pinches)
- 1 cup Fresh Spring Peas (shelled; can use frozen if out of season)
- 1 tbsp Unsalted Butter (for puree) (to finish the pea puree)
Instructions
Prepare Butter Cubes and Aromatics
Cut the cold unsalted butter into 1‑tablespoon cubes, smash the garlic clove and set aside the thyme sprig.
Time: PT2M
Create the Emulsion Base
Add 1 tablespoon of water to the saucepan and place over high heat until you see tiny bubbles forming.
Time: PT1M
Infuse Garlic and Thyme
Add the smashed garlic and thyme leaves to the bubbling water, then whisk in the first butter cube until fully melted.
Time: PT2M
Build the Butter Emulsion
Add the second butter cube slowly, whisking constantly until incorporated.
Time: PT2M
Finish the Beurre Monté
Continue adding the remaining butter cubes in a steady stream, whisking without stopping until the sauce coats the back of a spoon but is still fluid.
Time: PT3M
Season the Butter Sauce
Taste the sauce and add about 1/8 teaspoon of fine sea salt (two pinches). Adjust if needed.
Time: PT30S
Poach Lobster Claws
Gently submerge the lobster claws in the butter sauce and poach for 1–1.5 minutes, turning once.
Time: PT1M30S
Temperature: simmer
Poach Lobster Tails
Add the lobster tails (already 70% cooked) and poach for 2–3 minutes until warmed through and no longer raw in the center.
Time: PT3M
Temperature: simmer
Prepare Spring Pea Puree
While the lobster poaches, blanch the peas in boiling water for 2 minutes, then transfer to a blender with 1 tbsp butter, a pinch of salt, and blend until smooth.
Time: PT5M
Plate and Serve
Spoon a generous dollop of pea puree onto each plate, place the poached lobster on top, and drizzle with any remaining butter sauce.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
- Fiber
- 4g
Dietary info: Gluten-Free, Pescatarian
Allergens: Dairy, Shellfish
Ingredient Substitutions
- Instead of Lobster Tails and Claws: pre-cooked lobster meat
- Instead of Unsalted Butter: clarified butter
- Instead of Garlic: garlic powder (1/8 tsp)
- Instead of Fresh Thyme: dried thyme (1/4 tsp)
- Instead of Salt: kosher salt
- Instead of Fresh Spring Peas: frozen peas
- Instead of Unsalted Butter (for puree): olive oil
Equipment Needed
- Saucepan
- Whisk
- Measuring Spoons
- Knife
- Cutting Board
- Blender or Food Processor
- Plate
- Spoon or Ladle
Critical Steps — Do Not Skip
- Keeping the butter cold and adding it cube‑by‑cube to create a stable beurre monté.
- Whisking continuously to prevent the emulsion from breaking.
- Poaching the lobster just long enough to warm through without overcooking.
Chef Tips from the Video
- Use the freshest spring peas you can find for the brightest color and flavor.
- A pinch of lemon zest added to the butter sauce at the end brightens the dish.
- If you prefer a richer sauce, finish with a splash of warm cream after the butter has emulsified.
Troubleshooting
Butter sauce separates or looks grainy.
Return to low heat, add a few drops of cold water, and whisk vigorously until it re‑emulsifies.
Lobster becomes rubbery.
Poach only until the lobster is heated through; remove immediately once done.
Pea puree is too watery.
Drain excess liquid after blanching and blend with a little extra butter instead of water.
Storage
Refrigerator: Store leftover lobster and butter sauce in an airtight container for up to 2 days; gently reheat over low heat.
Freezer: Not recommended for the butter sauce; peas puree can be frozen for up to 1 month.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- Pea puree can be made up to 4 hours ahead; keep warm or gently reheat before serving.
- Butter sauce should be made just before serving; if it thickens, whisk in a few drops of warm water.
Frequently Asked Questions
What is the cultural significance and history of butter-poached lobster in French cuisine?
Butter poaching, or "beurre monté," is a classic French technique used by haute cuisine chefs to gently cook delicate proteins like lobster, preserving their natural sweetness while adding a luxurious buttery flavor.
What are the traditional regional variations of beurre monté lobster dishes in France?
In coastal regions such as Brittany and Normandy, chefs often poach lobster in a beurre monté flavored with local herbs like tarragon or fennel, sometimes serving it over a bed of pureed leeks or potatoes.
How is butter-poached lobster traditionally served in French fine dining?
It is typically plated on a smooth puree—often of peas, carrots, or cauliflower—then drizzled with the warm butter sauce and finished with a sprinkle of fresh herbs and a hint of citrus.
What occasions or celebrations is butter-poached lobster traditionally associated with in French cuisine?
Butter‑poached lobster is a classic choice for celebratory meals such as weddings, New Year’s Eve, and upscale holiday feasts, where its elegance and richness complement the festive atmosphere.
How does butter-poached lobster fit into the broader French seafood tradition?
French seafood cuisine emphasizes delicate preparation that highlights the natural flavors of the sea; beurre monté allows chefs to gently cook lobster without masking its sweetness, aligning with that philosophy.
What are the authentic traditional ingredients for French butter-poached lobster versus acceptable substitutes?
Traditional ingredients include cold unsalted butter, a splash of water, fresh garlic, thyme, and fine sea salt. Acceptable substitutes are clarified butter for a higher smoke point, dried thyme in a pinch, or garlic powder if fresh garlic isn’t available.
What are the most common mistakes to avoid when making butter-poached lobster using a beurre monté?
Common errors include adding melted butter too quickly, overheating the sauce which causes it to break, and over‑cooking the lobster which makes it rubbery. Add butter cubed and whisk continuously while keeping the heat moderate.
Why does this recipe use cold butter cubes instead of melted butter for the emulsification?
Cold butter cubes melt slowly, allowing the water and butter to form a stable emulsion; melted butter added all at once can separate because the temperature jump prevents the butter from properly incorporating.
Can I make the pea puree ahead of time and how should I store it before serving?
Yes, the pea puree can be prepared up to four hours in advance. Keep it in a covered container in the refrigerator and gently reheat over low heat, adding a little butter if it thickens.
What does the YouTube channel Chef Melissa King specialize in?
The YouTube channel Chef Melissa King focuses on approachable, technique‑driven cooking tutorials that blend classic culinary fundamentals with modern, seasonal ingredients, often highlighting seafood and French-inspired dishes.
Last updated: August 30, 2026
