Beurre Monté Lobster Filini Pasta | Recipeish | Gustus Vitae

Lobster is already decadent, poaching it in simmering butter is ridiculous in all the right ways. We love this recipe: deceptively simple with only 8 ingredients, and quick to make with a thin egg noodle pasta. Treat yourself, and make and plate a Michelin worthy dish in under 30 minutes. 

  • Yield: Serves 2.
  • Time: About 30 minutes.
  • Storage Notes: Best if enjoyed immediately.
  • Difficulty: Easy.


  • 8-9 Oz dry filini pasta
  • 2 Sticks/8 oz unsalted butter
  • 8-10 Oz uncooked lobster meat
  • 3 Tbs Garlic Truffle Steak Rub
  • 1 Bunch on the vine cherry tomatoes
  • 8-10 Cloves garlic
  • 1 Egg yolk
  • A splash of dry white wine - a Pinot Grigio is prefect. Pour yourself a glass while you're at it.
  • Bonus points: micro basil for garnish
  • Bring a pot of salted water to a low rolling boil.
  • Heat a large cast iron pan up to medium high, and add around 3 Tbs water.
  • When the water begins to boil, reduce to medium, and add cold cubed butter and Garlic Truffle Steak Rub.
  • Stir to combine, lowering heat as needed so it doesn't bubble and foam.
  • Rough chop garlic, and add with cherry tomatoes, cooking for around 7-8 minutes, stirring occasionally and flipping the tomatoes once.
  • Add pasta to pot, cook on high for 2 minutes, then reduce to medium high and cook for a further 6-7, or until al dente.
  • Remove tomatoes to a plate and reserve. Deglaze with a splash of white wine, stirring to release the fond.
  • Add lobster and cook for 7 minutes, then remove lobster and reserve.
  • Ladle around 3 Tbs of the pasta water into the pan, and add the egg yolk, stirring vigorously as you do to emulsify everything.
  • Strain pasta, and add to the pan, folding and stirring for about a minute.
  • Plate pasta, top with lobster, garnish with cherry tomatoes and basil, serve, and devour.