Dish · The French Laundry, Yountville

Sweet Butter Poached Nova Scotia Lobster

Fork Crushed Garden Cauliflower, Crispy Cipollini Onions, New Zealand Spinach Leaves and Vadouvan Curry “Mousseline”

First documented
2026
Latest documented
November 3, 2026
Appearances
20
Description revisions
19

From the record

SWEET BUTTER POACHED NOVA SCOTIA LOBSTER is documented in the Cartelier archive as served at The French Laundry in Yountville, CA. The archive holds 20 appearances, from July 17, 2026 to November 3, 2026. As printed, the kitchen describes it: Fork Crushed Garden Cauliflower, Crispy Cipollini Onions, New Zealand Spinach Leaves and Vadouvan Curry “Mousseline”. Every appearance below preserves the menu exactly as published — source, hash, and date — so this dish can be read as it stood on any documented evening.

The dish through time

Each appearance preserves the exact description as it was printed.

As printed — November 3, 2026

SWEET BUTTER POACHED NOVA SCOTIA LOBSTER

Fork Crushed Garden Cauliflower, Crispy Cipollini Onions, New Zealand Spinach Leaves and Vadouvan Curry “Mousseline”

Menu date
November 3, 2026
Service
dinner
Price
None
Source
Official source
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Ingredients named

Served alongside

More from the kitchen at The French Laundry

Every appearance

November 3, 2026Fork Crushed Garden Cauliflower, Crispy Cipollini Onions, New Zealand Spinach Leaves and Vadouvan Curry “Mousseline”officialOctober 27, 2026Garden Cabbage “Dumpling,” French Green Lentils, New Zealand Spinach Leaves and Red Cabbage “Bouillon”officialOctober 20, 2026“Pommes Purée,” Garden Hakurei Turnips, Sylvetta Arugula Leaves and Kabocha Squash “Velouté”officialOctober 10, 2026“Pommes Écrasées,” Meyer Lemon “Confit,” Garden Watercress Leaves and “Dijonnaise Mousseline”officialSeptember 29, 2026Melted King Richard Leeks, Compressed Garden Watercress Leaves and Ruby Beet “Hollandaise”officialSeptember 25, 2026“Pommes Purée,” Garden Hakurei Turnips, Savoy Cabbage “Dumpling” and “Beurre de Choucroute”officialSeptember 22, 2026Melted King Richard Leeks, Garden Watercress Leaves and Mount Shasta Matsutake Mushroom “Suprême”officialSeptember 17, 2026Cauliflower “Potage,” Bantam Hen Egg Yolk “Gnocchi” and Crushed Spanish Caper “Emulsion”officialSeptember 15, 2026“Pommes Purée,” Caramelized Savoy Cabbage “Pierogi,” Garden Watercress Leaves and “Beurre Rouge”officialSeptember 11, 2026“Pommes Purée,” Blue Hill Bay Mussel “Dumpling,” Baby Fennel “à la Plancha” and “Bouillabaisse Consommé”officialSeptember 8, 2026Fork Crushed La Ratte Potato, Cipollini Onion Ring, Nasturtium Shoots and “Crème de Homard”officialSeptember 4, 2026Wilted Arrowleaf Spinach, Wild Oregon Chanterelle Mushrooms, Pickled Fairytale Eggplants and Crushed Spanish Caper “Bouillon”officialAugust 11, 2026Crispy Garden Elephant Garlic, Wild Oregon Chanterelle Mushroom “Tapenade” and “Vin Jaune” EmulsionofficialJuly 29, 2026Preserved Garden Green Tomatoes, Genovese Basil “Dumpling” and Early Girl Tomato “Mousseline”officialJuly 28, 2026Cured Garden Radishes, Flavor Gator Plumcot “Coulis,” Crispy Shiso Leaves and Toasted White Sesame Seed “Vierge”officialJuly 24, 2026Fork Crushed Garden Fingerling Potatoes, Crispy Cipollini Onion, Nasturtium Shoots and “Crème de Homard”officialJuly 23, 2026“Pommes Purée,” Nantes Carrots, Preserved Meyer Lemon and Vadouvan Curry EmulsionofficialJuly 22, 2026“Pommes Purée,” Nantes Carrots, Broccoli “Confetti” and Tarragon “Beurre Blanc”officialJuly 21, 2026Mount Shasta Chanterelle Mushroom “Tapenade,” Bantam Hen Egg Yolk “Gnocchi,” Malabar Spinach Leaves and “Vin Jaune” EmulsionofficialJuly 17, 2026Brentwood Yellow Corn “Relish,” Cured Watermelon Radishes and “Pimentón Reduction”official

History grows as more menus of The French Laundry are preserved.