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Truffle Recipes: Steamed Lobster with Perigord Black Truffle Butter

Black truffles are at their prime in mid February and this recipe for Steamed Lobster with Perigord black truffle butter is the perfect Valentine’s Day dinner for two. The flavor of Perigord black truffles is an exquisite pairing with fresh, succulent lobster. The lobster shells can be used to make lobster stock. Simply save the water in which the live lobsters were steamed, add the shells and additional water, along with a carrot, onion, bay leaf, and any other seasoning of your choice.

Lobster with Perigord Black Truffle Butter


1/2 cup cold unsalted butter, diced (1 stick)

1 ounce fresh Perigord Black Truffle

1 1/2 tablespoons water

3/4 tablespoon Truffle Juice Extra

1/2 teaspoon sea salt

Two live 2-pound Maine lobsters


Heat the water in a small saucepan over medium heat. Whisk a few pieces of butter into the water until the butter melts into a creamy liquid. Continue adding the butter, little by little, whisking vigorously after each addition. It is important that the butter does not get too hot, or it will get oily and separate. When all the butter has been added, and the mixture is creamy, add the truffle juice and salt. Shave the truffles very thin and add to the butter sauce. Let the truffles rest in the hot butter sauce, allowing the truffle flavor to be released. The sauce can be carefully reheated, or can be kept warm over a pan of hot water or in a double boiler.

To steam the lobsters, put about 1 inch water in a large pot and bring the water to a boil. Add the live lobsters to the pot. Cook over medium heat for about 15 minutes.

Remove the lobsters from the pot, and split each lobster lengthwise with a heavy knife. Clean the body of the lobster under hot water. Place the lobster on the serving plates and spoon some of the truffle butter over the tail of the lobsters. Serve the remaining truffle butter in a small cup on the side.


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