Butter Poached Main Lobster & Pancetta Wrapped Prawns With Crispy Seared Herb Parmesan Risotto Torte Smokey Lobster White Corn Buerre Blanc Buerre Monte (Poaching Butter we will use to poach the Lobster)



1 cup White wine
1⁄2 cup Orange juice
1⁄4 cup Rice vinegar
lemon zest from 1 lemon
5 sprigs Tarragon
2 sprigs Basil
1⁄2 cup Heavy cream
1.5 lb. Whole softened butter, cut into small pieces
2, 2.5 lb. Maine lobster, tail & claws removed


• In a Thick gage sauce pot put the white wine, orange juice, vinegar, Lemon zest, tarragon & basil and reduce on high heat till reduced by 3⁄4 add the cream and reduce by 1/2.
• Remove from the heat and slowly whisk in the butter it will emulsify then strain put into a small sauce pot and hold on low heat. Drop lobster in Buerre Monte and cook till desired temperature.

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