Butter-Poached Maine Lobster Tail
Poaching in butter rather than boiling water keeps the lobster meat closer to translucent than opaque, which is the difference between tender and rubbery. The butter has to stay below a simmer the entire time, so patience matters more than skill here.
Method
Make the corn purée
Simmer the corn in the cream for 8 minutes, then blend until smooth and pass through a sieve. Season and keep warm.
Start the beurre monté
Bring the water to a bare simmer in a wide saucepan. Whisk in the cold butter a few cubes at a time, waiting for each addition to nearly melt before adding more, until you have a thick, glossy emulsion.
Poach the lobster
Lower the heat so the butter stays around 160°F, well below a simmer. Add the lobster tails and poach gently for 8 to 10 minutes, turning once, until just opaque and firm.
Plate
Spoon the corn purée onto warm plates, set the lobster on top, and spoon a little of the poaching butter over.
Finish
Scatter the chives over the top and serve immediately.
From the kitchen
If the butter ever looks like it's separating rather than emulsifying, pull the pan off the heat and whisk in a splash of cold water before continuing.