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

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

Tomato Soup with Cheese Toasties

  This recipe is a classic for good reason. Our Tomato Soup is made with organic tomatoes bottled straight from the source, from the Navarra region in Spain. We've paired

Apple Cheddar Hand Pies

  The first bite of this crisp savoury pastry with its delicious cheddar crust, yields a sweet gooey cinnamon centre. So delightfully tasty, it's the

Baked Camembert

  Cosy up to this baked Le Conquerant Camembert from Will Studd, cooked in The Fine Cheese Co Ceramic Cheese Baker and served alongside Barossa

Boulangère Potatoes

  These crispy golden potatoes are cooked in lashings of delicious chicken stock, along with butter, salt & thyme to make the perfect side dish.

Julie’s Yoghurt and Citrus Cake

  Indulge yourself, Julie Cameron's favourite cake is both easy to make and a mouth-watering delight to eat. Family and friends agree it’s well worth

Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.