How much emulsified butter (beurre monte) is needed for poaching?
Restaurants keep a large supply on hand at all times, home cooks like me do not. Therefore, I developed this formula for this recipe: Fit lobster tails in a skillet single layer side by side, add just enough water to cover; remove lobster; pour water left in the skillet into a measuring cup; this is the exact amount of unsalted butter needed to poach the number of lobster you are preparing. This can be done ahead. How to Cook Lobster Tails? Poach them slowly in emulsified butter (beurre monte) easy Beurre Monte Recipe 1 tablespoon water Pre-measured non-salted butter, slightly chilled, cut into little chunks Thermometer In the same skillet water was measured bring 1 tablespoon water to boil, reduce heat to low and slowly add butter whisking to emulsify. Insert thermometer keeping temperature between 160 and not over 180 degrees. Do not boil or the emulsion will break and separate, (don’t worry, it is still useable). Add lobster tails to the skillet maintaining a controlled temperature.
