This was a dish that took some time to figure out how these two would work without overpowering each other. I tried make a butter sauce with white chocolate but it had way too much fat and kept breaking. I didn't want to lose the natural sweetness of the lobster by using the wrong cooking procedure. Eventually the inspiration came from Thomas Keller's technique for cooking lobster by melting butter in it's emulsified form. I've used the technique in the past for resting meat or making sauces, so I knew it worked and made sense for this dish. I started by bringing 1 Tbl of water to a boil and slowly whisking in chunks of chilled whole butter over medium heat. Once the emulsification occured I added some shallots, lemon zest, sea salt, and white chocolate. This technique works perfect because the ideal temperature for holding is 185 degrees and ideal for poaching. I sliced the lobster into 1" coins and poached them for a few minutes. By using this cooking method, the lobster not only picks up the sweet flavor of white chocolate but also shares the salty ocean flavor. I still need to work on the other components of this plate, but the highlighted white chocolate lobster is going to be memorable.