1. In a small saucepan over medium heat, combine ¼ cup white wine and 3 tablespoons water.
2. Slowly add butter pieces to the mixture, whisking continuously until fully melted and emulsified, forming a beurre monté. Keep the temperature between 160°F and 189°F, avoiding boiling to prevent breaking the sauce.
3. If desired, add sliced garlic to the poaching liquid for added flavor.
4. Submerge the lobster meat in the butter bath, ensuring each piece is fully covered. Cook over low heat for 4 to 8 minutes, turning the lobster occasionally until the meat turns bright white and firm but not overcooked. Watch closely to prevent overcooking, identified by an opaque appearance.
5. Remove lobster with tongs and set aside. If using, whisk in fresh lemon juice for additional flavor. Spoon the poaching liquid over the lobster before serving.
6. Garnish with chopped chives if desired. Serve immediately, or with the poaching liquid tossed with pasta or as a garnish.