Beurre monte is a thick, creamy, decadent butter sauce that is wonderful for poaching meats, low-carb vegetables, and seafood such as lobster. It is supereasy to make, but it’s very delicate. If you heat it above
160°F, it will break and the butter will separate. Don’t be nervous about trying your hand at this sauce, though; just take it slow. You will not be disappointed!
You can make the beurre monte up to an hour ahead and keep it warm on the stove until you’re ready to use it. You can also make the keto risotto after you poach the lobster tails, using the leftover beurre monte in place of the ghee or butter in the risotto for extra lobster-infused flavor.
prep time: 5 minutes
cook time: 10 minutes
yield: 2 servings
INGREDIENTS
CREAMY KETO RISOTTO
- 4 large eggs
- ¼ cup beef bone broth, homemade or storebought
- ½ teaspoon fine sea salt
- ¼ cup ghee or unsalted butter
- ¼ cup grated Parmesan cheese
BEURRE MONTE
- ¾ cup to 1½ cups (1½ to 3 sticks) unsalted butter
INSTRUCTIONS
2 LOBSTER TAILS
- Remove the lobster tails from the refrigerator and allow them to come to room temperature.
- Using a pair of kitchen shears, cut down the middle of the shell on the underside (concave side) of the tail.
- Pull the shell open along the sides to expose the meat, avoiding the spines (they can be sharp).
- Gently wriggle the meat from the shell.
CREAMY KETO RISOTTO
- Whisk together 4 large eggs, ¼ cup beef bone broth, and ½ teaspoon fine sea salt in a small bowl.
- In a medium-sized saucepan, melt ¼ cup ghee or unsalted butter over medium heat.
- Add the egg mixture to the pan and cook until the mixture thickens and small curds form, scraping the bottom of the pan and stirring to keep large curds from forming.
- Add ¼ cup grated Parmesan cheese to the risotto and stir until well combined.
- Remove from the heat and transfer the risotto to a serving bowl.
BEURRE MONTE
- To find out how much butter you will need for 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.
- Cut ¾ cup to 1½ cups (1½ to 3 sticks) unsalted 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.
PUTTING IT ALL TOGEATHER
- 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 in a saucepan over medium-low heat, then add the lobster and heat until warmed through.
