Butter-Poached Lobster with Caviar Mousse & Dijon Mustard SauceIn the fall of 1999, after five years serving an inventive butter-poached lobster dish at the French Laundry, his celebrated restaurant in Yountville, Calif., chef Thomas Keller published this recipe in his cookbook called The French Laundry. Thomas Keller said "I wanted to find a way to cook lobster gently, so it wouldn't be tough. I don't remember seeing it done anywhere else, and this made perfect sense to me. Who in America hasn't had lobster with melted butter?"
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