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) black bass, filleted and skin off
- 1 (1 lb) Maine lobster
- 1 large leek, small diced (white and light green parts only)
- 1 cup sliced onions
- 1 cup sliced celery
- 1/2 gallon water
- 1/2 cup white vinegar
- 1 cup butter
- Salt, to taste
- Pepper, to taste
- 1/4 cup heavy cream
- 1/2 cup white wine
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig thyme
- 1 tablespoon olive oil
Instructions
FOR THE LOBSTER AND AMERICAIN SAUCE
- Boil ½ gallon of water with ½ 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 ¼ 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 ¼ 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
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!!