Butter-Poached Blue Lobster Kit

Tasting Notes of the Curator

At the center of this kit is the European Blue Lobster (Frozen, 800–900g)—renowned for its sweet, delicate meat and deep flavor. Sustainably caught and expertly cryogenized, it’s the kind of seafood that tastes indulgent even before the butter hits the pan.

The Bordier Espelette Pepper Butter adds warmth, depth, and just the right kiss of heat. Fragrant and rich, it’s a celebration of southwestern France—a butter that does all the seasoning work for you. As it melts, it creates a velvety bath that transforms each piece of lobster into something you’d expect in a bistro by the coast.

For balance, Dr. L Riesling 2023 steps in with its bright citrus, green apple, and minerality. It cuts through the butter, complements the spice, and leaves your palate refreshed and ready for more.

What’s in this bundle

• European Blue Lobster (Frozen, cryoginized ) – 800–900g
• Bordier Espelette Pepper Butter (Frozen) – 125g
• Dr. L Riesling 2023 – 750ml

Recipe

Butter-Poached Lobster with Espelette Butter

• Thaw lobster fully in the fridge overnight or in cold water while sealed.
• Remove tail and claw meat (if using).
• In a shallow pan, melt Bordier Espelette Pepper Butter over low heat—warm, not bubbling.
• Add lobster pieces and gently poach for 5–7 minutes, basting with the butter.
• Serve with spooned butter on top and a squeeze of lemon (optional).
• Pair with a chilled glass of Riesling and a side of steamed greens, roasted potatoes, or a baguette for dipping.
• Serves 2–3 as a main dish.

Butter, Heat, and Elegance

This dish doesn’t need sauces, seasonings, or extras. The Espelette butter brings everything—flavor, heat, and depth—while the lobster brings the luxury. It’s an unfussy French-style preparation with a hint of Basque boldness. If butter-poached lobster is the little black dress of seafood, this version is the one with a red lip.

Storage Instructions

• Lobster: Keep frozen at –18°C. Thaw before cooking. Do not refreeze once thawed.
• Bordier Butter: Store frozen. Use within 1 week once thawed.
• Riesling: Store upright in a cool, dry place. Chill before serving.