Butter Poached Lobster

Chef’s note: Butter poached lobster is a very popular preparation method for raw lobster meat. When reheating cooked lobster, a buttery sauce can be used to gently warm to achieve a similar texture.

Ingredients

• 125ml White wine (Riesling)
• 2 Shallots, minced fine
• 3 Tbsp Butter (salt free)
• 20oz Cooked Lobster meat
• 750ml Heavy cream (35%)
• 400g Sweet corn kernels
• 1 Tbsp Chives, snipped
• 1 stalk Celery, peeled and minced fine
• ½ Vanilla bean
• Sea salt and fresh ground pepper to taste

Directions

1. In a saucepan melt 1 tbsp of butter with 1/2 of the shallots and cook gently until shallot is translucent.
   
2. Add celery, remaining shallot, vanilla bean and 3/4 of the corn and stir until mixture begins to dry.
3. Add the heavy cream and bring to a boil.
4. Puree and strain the mixture. Add remaining corn and stir in butter.
5. Add cooked lobster meat and allow it to warm through.
6. Divide among 10 bowls and place the lobster in the center.
7. Add snipped chives and a sprinkle of good sea salt and a crack of pepper.
8. Serve at once.