Beurre monte, butter emulsified in water, has been a staple in many kitchens. Thomas Keller and David Bouley made them famous. Beurre blanc has been around for centuries. The faster more basic beurre monte is utilitarian. It can be seasoned.
Oh lobster, how we love thee. It’s Christmas so we decided to take it up a notch and go all out. Here we butter poach our little crustaceans in a savory beurre monte sauce, along with creamy avocado, squash and sweet heirlooom tomatoes, then rest it all in a crispy endive leaf. This is a fun recipe that will make you look good, so let’s get started.