My lobster philosophy is very simple: “If you’re going to eat lobster, you might as well poach it in butter.”.
This succulent seafood dish utilizes a classic ‘Sauce Americaine’ and leek fondue. The end result is rich but not heavy, flavorful and in complete balance. It is a recipe that easily be used impress at any dinner party.
Matthew Tropeano’s Black Bass and Butter Poached Lobster
- Total Time: 1 hour 50 minutes
- Yield: 2 servings 1x
Description
This luxurious dish features tender black bass and butter-poached lobster, complemented by a rich Sauce Americaine and delicate leek fondue.
Ingredients
- 1 (2 lb / 900 g) black bass, filleted and skin off
- 1 (1 lb / 450 g) Maine lobster
- 1 large leek, small diced (white and light green parts only)
- 1 cup (240 ml) sliced onions
- 1 cup (240 ml) sliced celery
- 1/2 gallon (1.9 L) water
- 1/2 cup (120 ml) white vinegar
- 1 cup (225 g) butter
- Salt, to taste
- Pepper, to taste
- 1/4 cup (60 ml) heavy cream
- 1/2 cup (120 ml) white wine
- 1 tbsp tomato paste
- 1 bay leaf
- 1 sprig thyme
- 1 tbsp olive oil
Instructions
FOR THE LOBSTER AND AMERICAIN SAUCE
- Boil 1/2 gallon of water with 1/2 cup of white vinegar.
- Place lobster in a deep bowl. Pour boiling water over lobsters. Keep the lobster submerged for 3 minutes and no longer.
- Remove the lobster from the water and take the meat out of the shells. The meat should be “undercooked”. Reserve the lobsters and refrigerate. Save the lobster shells and bodies.
- In a heavy sauce pot, saute the lobster shells in olive oil.
- Add the cup of mixed onion, celery and carrot. Cook until vegetables are translucent.
- Add in the chopped tomatoes. Cook 5 minutes.
- Add cognac, Pernod, and white wine. Reduce liquid to half.
- Finally, cover the shells and vegetables with cold water.
- Bring stock to a boil, and reduce to a simmer. Cook for 1 hour.
- Strain liquid into another sauce pot. Reduce this liquid half way. Add heavy cream and whisk in 2 tbsp of butter. Reserve sauce for plating.
FOR THE LEEK FONDUE
- Add 2 tbsp of butter to a medium heated skillet. Add 1 spoon of water to that. Add the leeks, some salt and white pepper for seasoning.
- Cover leeks with parchment paper, to slowly steam while cooking for 10 minutes.
- Reserve leeks for plating.
TO COOK THE LOBSTER
- Place a 1/4 cup of water in a small sauce pan.
- Cut 1 stick of butter into small cubes.
- Warm the water on medium to high heat and gradually whisk in the butter to make buerre fondue. The butter should melt into the pan, but not separate.
- Cut the lobster tail in half lengthwise.
- Place the tail, knuckles, and claws into the buerre fondue on low heat. Gently warm the lobster and hold for plating.
TO COOK THE BASS
- In a medium sauté pan, heat 1/4 cup of olive oil.
- Saute the fish on high heat for 2 minutes on one side.
- Then flip the fish and finish cooking for about 2 more minutes.
TO PLATE
- Place a mound of the leek fondue on the base of the plate.
- Place the black bass on top of the leeks.
- Top the bass with a half lobster tail, claw, and knuckle.
- Sauce the dish with the Americaine sauce.
Notes
- For a richer flavor, ensure the lobster is poached gently in butter without overheating.
- The leek fondue can be prepared ahead of time and gently reheated.
- Use the dark green parts of the leek for making soups or stocks.
- Serve with a crisp white wine to complement the richness of the dish.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 4
- Sodium: 850
- Fat: 60
- Carbohydrates: 12
- Fiber: 2
- Protein: 45
- Cholesterol: 250
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Frequently Asked Questions
Why is the lobster only briefly blanched for 3 minutes rather than fully cooked at the start?
The lobster is intentionally left “undercooked” after the 3-minute blanch in vinegar water — it finishes cooking slowly in the beurre fondue just before plating. This two-stage approach keeps the lobster tender and prevents it from toughening during the sauce-building phase.
What is beurre fondue and how do I keep it from breaking?
Beurre fondue is an emulsified butter sauce made by gradually whisking cold butter cubes into ¼ cup of warm water. The key is medium-to-high heat while adding the butter — the butter should melt smoothly into the pan without separating. Once the lobster is added, reduce to low heat to gently warm it through.
Can the leek fondue be made ahead of time?
Yes — the notes explicitly say the leek fondue can be prepared ahead of time and gently reheated before serving. It’s made by sweating the diced leeks in 2 tbsp butter with a spoon of water, covered with parchment, for 10 minutes.
What is Sauce Américaine and what gives it its distinctive flavor?
Sauce Américaine is a rich shellfish sauce built by sautéing the lobster shells in olive oil, adding aromatics (onion, celery), tomato paste, white wine, and cognac, then simmering the strained stock for an hour and finishing with heavy cream and 2 tbsp of butter whisked in at the end.
Makes me want to lick my screen… what a gorgeous dish and recipe! Thanks for sharing
Such a great recipe Chef! thank you for sharing this.
Yeah – lobster baby!!
I cannot agree more on the lobster philosophy. Lobster and butter is one of my all time favorite combinations. :)
Thanks for a great recipe Chef!!