Free Standard Delivery for orders over $150.

Poached Lobster with Vanilla Butter and Caviar

Jump to Recipe Jump to Video Print Recipe

 

Poached Lobster with Vanilla Butter & Caviar

We're all about indulgence this Valentine's Day. These lobster tails are delicately infused with fragrant Norohy Vanilla and French cultured butter and finished with a generous dollop of Black Pearl Golden Oscietra for an extra luxurious touch. Whether you're celebrating with someone special this Valentine's Day, or enjoying a meal with your Galentine's, this dish is the one!
Print Recipe Pin Recipe
Course Appetisers
Cuisine French

Ingredients
  

Vanilla Butter Poached Lobster

  • 1 Norohy Vanilla Pod pod split & seeds scraped
  • 175g French cultured butter
  • 2 lobster tails* tail meat only no shell, allow approximately 200g for each person
  • *other options Scampi, Balmain Bugs, green King Prawns, white fish fillets
  • Tasman Sea Salt

Garnish

  • 50g Black Pearl Golden Oscietra Caviar
  • chives chopped

Instructions
 

Vanilla Butter Poached Lobster

  • Heat 125g of butter in a pan over a gentle heat until just melted.
  • Split vanilla pod in half lengthways, add seeds & pod to the melted butter.
  • Add lobster tails and gently simmer in vanilla butter sauce for 20-25 mins, turning and basting the tails in the butter sauce until lobster is opaque and cooked through. Season with sea salt to taste.
  • Transfer lobster tails to a warm serving plate and set aside.
  • Add 50g of butter to the pan, stir to combine. Strain sauce into a serving jug discarding any solids, keep sauce warm until ready to serve.

To serve

  • Place one lobster tail on each individual serving plate and drizzle with the warm vanilla butter sauce. 
  • Garnish lobster with chopped chives and add a generous quenelle of caviar. 
  • Serve immediately.

Video

Keyword Caviar, Lobster, Valentine's Day, Vanilla

SHOP THIS RECIPE

Like this Recipe?

More Delicious Recipes

sticky-apricot-chicken

Apricot Chicken

A retro family favourite gets a modern makeover that's still familiar. Our one-tray bake begins with chicken, Agrimontana Apricot Spread, fresh ginger, French cultured butter and the umami depth

Lamb with Tonnato Sauce

  Tender, pink lamb cutlets paired with a rich, velvety Tonnato sauce, make for an elegant dish that’s surprisingly simple to prepare.

Focaccia Bread

This overnight high-hydration no-knead focaccia is a labour of patience rather than effort. With equal parts flour and water, time does the hard work—creating an

Ultimate Truffle Fries

  Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are

Cheese Fondue

The word fondue is derived from the French word “fondre” which means, “melt”. Well-known variations include traditional melting cheeses such as Comte, Gruyere, Raclette, Emmenthal,

All Recipes