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Poached lobster with lemon sauce

Poached lobster with lemon sauce

4 servings
Citrusy Bitter


  • 1 lemon, zested
  • 2 medium shallots, peeled and finely chopped
  • ¼ cup fresh lemon juice
  • ⅓ cup water
  • ½ tsp 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 tbsp fresh tarragon, finely chopped
  • salt, to taste
  • freshly ground black pepper, to taste
  • 2 medium lobsters, steamed, shelled, tails and claws cut into halves lengthwise
  • 2 oz Castello® Aged Havarti, shaved thinly


1. In a medium saucepan over medium heat, add shallots, lemon zest, lemon juice, water and cane sugar.

2. 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.

3. 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.

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