Poached Lobster with Lemon Sauce

Ingredients for 4 servings

2 medium shallots, peeled and finely chopped
1 lemon, zested
1/4 cup fresh lemon juice
1/3 cup water
1/2 teaspoon cane sugar
1 stick butter, cut into 1-inch by 1-inch cubes

4 stalks celery, sliced finely on the diagonal
1 cup broad beans (or edamame), defrosted if frozen
2 tablespoons fresh tarragon, finely chopped
Salt and freshly ground black pepper, to taste

2 medium lobsters, steamed, shelled, tails and claws cut into halves lengthwise         
2 ounces Castello® Aged Havarti, shaved thinly

Poached Lobster with Lemon Sauce


In a medium saucepan over medium heat, add shallots, lemon zest, lemon juice, water and cane sugar. Simmer until almost no liquid remains. Turn heat to low and whisk in butter one piece at a time, allowing each piece to melt and homogenize before adding the next; keep warm.

Add celery and broad beans to butter mixture and cook on medium-low for 5 to 8 minutes. Add tarragon and season with salt and pepper.

Arrange lobsters on 4 serving plates. Spoon the vegetable/butter mixture over lobsters and top each equally with shaved Aged Havarti cheese.

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