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Butter Poached Lobster with White Tea Beurre Blanc

By • Updated July 2026
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This elegant butter-poached lobster showcases the delicate floral and sweet notes of white tea in a classic French beurre blanc. Holding butter at precisely 65–70°C is critical: too cool and it won't cook the lobster; too hot and it splits. A digital probe thermometer takes the guesswork out, letting you focus on the tea infusion and silky emulsion.

Fujian white tea—such as Bai Mudan (White Peony)—brings gentle honey and vegetal sweetness that complements shellfish beautifully without overwhelming it. The result is a restaurant-quality dish that feels special for a summer dinner party yet stays surprisingly achievable at home.

Butter Poached Lobster with White Tea Beurre Blanc
Prep Time20 mins
Cook Time25 mins
ServingsServes 2
DifficultyHard

Ingredients

  • 2 × 500–600 g live lobsters (or 2 pre-cooked tails, shelled)
  • 250 g unsalted butter, cubed
  • 2 tsp white tea leaves (Bai Mudan or Silver Needle)
  • 150 ml dry white wine (e.g. Muscadet or Chablis)
  • 2 shallots, finely diced
  • 60 ml double cream
  • 1 tbsp lemon juice (freshly squeezed)
  • Sea salt and white pepper, to taste
  • Fresh chervil or tarragon, to garnish
Nutrition per serving:
Calories: 680
Fat: 54g
Sugar: 2g
Protein: 38g

Instructions

1
Prepare lobster: If using live lobsters, humanely dispatch them by chilling in the freezer for 30 minutes, then splitting lengthways with a sharp knife. Remove and discard the stomach sac and dark vein; twist off claws and tail. Crack claws gently. (Alternatively, use pre-cooked, shelled tails.)
2
Steep tea: Place the white tea leaves in a small heatproof jug. Bring 100 ml water to 80°C (use your digital probe thermometer to check), pour over the leaves and steep for 4 minutes. Strain and set aside.
3
Reduce wine: In a small saucepan, combine the wine and shallots. Simmer over medium heat until reduced by two-thirds to about 50 ml, 6–8 minutes. Stir in the double cream and white tea infusion; simmer 2 minutes more. Strain through a fine sieve into a clean pan and keep warm over very low heat.
4
Poach lobster: Melt the cubed butter gently in a deep, heavy-based saucepan (or use a small stockpot). Clip your digital probe thermometer to the side and maintain the butter at 65–70°C, adjusting the heat as needed. Submerge the lobster tails and claws; poach for 8–10 minutes, basting occasionally, until the meat is opaque and just firm. Lift out and rest on a warm plate.
5
Finish sauce: Whisk the warm tea-cream reduction over low heat. Gradually whisk in 4–5 tablespoons of the poaching butter, one at a time, until the sauce is glossy and emulsified. Season with lemon juice, sea salt and white pepper to taste.
6
Plate: Arrange the lobster on warmed plates, spoon over the white tea beurre blanc and garnish with fresh chervil or tarragon. Serve immediately with steamed asparagus or new potatoes.

🫖 Equipment You'll Need

A digital probe thermometer is non-negotiable for butter poaching: holding butter in the narrow 65–70°C window cooks lobster gently to translucent perfection, while even a few degrees too high will break the emulsion or toughen the meat. The live readout lets you react instantly, guaranteeing restaurant results every time.

See our digital probe thermometer picks →

Expert Tip: Recycle That Poaching Butter

Strain and chill your leftover lobster butter—it's liquid gold for sautéing vegetables, tossing pasta or enriching risotto. Store in the fridge for up to one week or freeze in ice-cube trays for up to three months.

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