I love all kinds of seafood, especially shellfish. Among my favorites is lobster! I found a sale on lobster tail today so I decided to do butter poached lobster!  The fancy French name for the poaching liquid is, Beurre Monte’. I have modified the traditional approach by adding chicken broth to the liquid. A simple, but key part of making the poaching liquid is to start by putting 2 tablespoons of water in a saute pan and bringing it to a boil on medium heat. You need about one stick of butter per lobster tail. It sounds like a lot, but you won’t regret it! Cut the butter in one inch pieces. Add one piece at a time after the water  comes to a boil, and whisk continuously. After a few pieces of butter you can start to add multiple pieces at a time.

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