poaching, place the peeled lobster tails in a pot just
large enough to fit them snugly. Add water to just
cover the tails. Remove the tails and set aside. Measure
the water in the pan—that is the amount of butter you
will need for poaching (see notes). Cut that amount of
butter into ½-inch cubes.
- To make the beurre monte, place 1 tablespoon of
water in the pot and bring it to a boil over high heat.
Reduce the heat to low and add a few chunks of the
butter while whisking to emulsify; keep whisking or the
butter will break. Once the emulsion has started, you
can add the butter faster without it breaking. Using a
thermometer to monitor the temperature, hold the
temperature of the beurre monte at 160°F for poaching.
If it gets too hot, the butter will break (but the sauce
will still taste good). The sauce should have a thick,
creamy consistency. - Place the lobster tails in the pot (making sure they
aren’t too cold) and poach for 5 to 7 minutes,
depending on how large the tails are. They are cooked
when the meat has turned white and has a soft
consistency; if you overcook them, the meat will be
rubbery. Serve the lobster over the risotto with 2
tablespoons of the beurre monte per serving. - This dish is best served fresh, but any extras can
be stored in an airtight container in the refrigerator for
up to 3 days. To reheat, gently warm the beurre monte