Cut the lobster meat in a large dice and add it to the warm Beurre Blanc. Gently swirl the pan to cover the lobster meat with the sauce. Add the chives.
Spread the softened butter on both sides of each roll and toast in a saute pan over medium-low heat. Slice each roll through the center without cutting all the way through, and fill each roll with lobster meat. Spoon a tablespoon or 2 of Beurre Blanc over the lobster meat and garnish with celery leaves. Serve warm.
Place the vinegar, shallots, bay leaf and crushed peppercorns in a saute pan and simmer until reduced to 1 to 2 tablespoons liquid. Add the cream and slowly add the cold butter, cube by cube, whisking constantly as each cube melts. Add the salt and lemon juice. Strain and press the Beurre Blanc through a fine sieve into another saute pan and add the celery.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Copyright 2015, chef Gregory Marchand, All Rights Reserved