Saffron Risotto & Lobster & Lemon-Caviar Ravioli
 
 Step 4:

The Lobster and Morels:

Ingredients:
1 Lobster Tail
1/4 oz dried Morels
1 cup Lobster Stock
3/4 lb Butter (cut into small pieces)
1 Tbsp Water

I discovered Thomas Keller's method of cooking lobster in a beurre monte about a year ago and I still strongly believe that this is the best way to cook unshelled lobster. Once you try it, you'll never go back.

Boil a quart of water with a tbsp of vinegar. Pour enough water on the lobster tail to cover it. Allow it to steep about 5-6 minutes. Drain the water and you should be able to easily peel the shell away from the meat, leaving you with a nice chunk of raw lobster.
  
 
 Step 5:

Bring the Tbsp of water to a boil. Lower the heat and whisk in a few tbsp of butter forming an emulsion which will keep the butter from clarifying. Slowly whisk in the remaining butter. It is important to keep the butter from boiling - actually you'll want to keep it right around 190F - if it boils, you'll lose the emulsion, messing the beurre monte up.

Poach the lobster in the beurre monte for about 6-7 minutes or until fully cooked.

Bring the lobster stock to a boil and add the morels. Cook for about 5 minutes or until they are reconstituted. Drain and dry on a paper towel.

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