Beurre monte is a thick, creamy, decadent butter sauce that is wonderful for poaching meats, low-carb vegetables, and seafood such as lobster. It is super-easy to make, but it’s very delicate. If you heat it above 160°F, it will break and the butter will separate. Don’t be nervous about trying your hand at this sauce, though; just take it slow. You will not be disappointed!
You can make the beurre monte up to an hour ahead and keep it warm on the stove until you’re ready to use it. You can also make the keto risotto after you poach the lobster tails, using the leftover beurre monte in place of the ghee or butter in the risotto for extra lobster-infused flavor.