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Beurre Monte - salted or unsalted butter

post #1 of 3
9/29/07 at 10:21am
Thread Starter 
Lobster season opened last night in California and I was able to grab 3 of the buggers for tonights dinner.

I'm playing with the idea of poaching the lobster in butter, beurre monte. What is the norm for poaching, salted butter or unsalted?

Thanks.
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post #2 of 3
9/29/07 at 11:08am
Generally speaking unsalted butter. Its a control issue. A buerre monte is not going to reduce so its not so critical in your case. You probably know how salty the taste of your brand of butter is. Unless you find it noticible I wouldn't worry enough to take a special trip to the store to pick up unsalted butter.

--Al
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post #3 of 3
9/29/07 at 5:27pm
Thread Starter 
Thanks! I used salted and it tasted good served over polenta to me...my first time.

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