Butter-Poached Lobster with Lemon and Tarragon

Ingredients

• 2 lobsters (about 500 g each), dispatched and meat extracted
• 250 g butter, diced
• 100 ml water
• 2 tbsp lemon juice
• Zest of 1 lemon
• 2 tbsp chopped tarragon
• Flaky salt
• Serving: steamed asparagus, brioche

Method

1. 1Heat water in a saucepan to 60 °C. Whisk in the butter one piece at a time until emulsified. Keep the temperature at 60–65 °C.
2. 2Add the lobster meat and poach in the butter bath for 10–12 minutes (tails) and 6–8 minutes (claws). The meat should be opaque and firm.
3. 3Remove. Stir lemon juice, zest and tarragon into the butter bath.
4. 4Slice the tails. Serve with the butter sauce, asparagus and toasted brioche.