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Poached Lobster with Vanilla Butter and Caviar


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!
Course Appetisers
Cuisine French


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


  • 50g Black Pearl Golden Oscietra Caviar
  • chives chopped


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.


Keyword Caviar, Lobster, Valentine's Day, Vanilla


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