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Butter Poached Lobster
Hurricane Irene was no joke for lots of people, but huddled up housewatching out on Long Island during the storm, things could have been worse. Inspired by Ruth Bourdain's tweet on the #Irene hashtag ("If, like me, you forgot to stock up on butter-poached lobster for #Irene, you're totally f#cking screwed. Per Se is closing for the weekend") I decided to fight the weather with a simple butter poached lobster. You know, some people just don't have their priorities straight.
Now, no one's making any claims that you're going to be able to blindfold Thomas Keller and trick him into thinking he's eating his own fare, and there's not much complication to the recipe, but it's pretty damn tasty, and if you can make it during a hurricane, well, you could pretty much make it anywhere. You know?
- 3 sticks butter
- 2 1 1/2- pound lobsters
- Juice of 1 lemon
- Pinch of pepper
- 2 (6 ounce) lobster tails
- 2 slices lemon, plus more for garnish
- 2 teaspoons butter
- 1 pinch dried parsley
- 1 pinch granulated garlic
Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
Cutting the underside of the lobster tail with kitchen shears and remove the fins carefully lift the meat out.
Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.
For Lobster Tails
No need to dunk in hot water &ndash just use a pair of kitchen shears, cut shell along length of back. Flip lobster tail over, cut shell along length of bottom (between its tiny feetsies). Pry shell open, remove meat and freeze the shell to make seafood stock.
For The Butter Sauce
This is the buttah for the lobstah. If you&rsquore cooking more than one lobster, you can add more butter. I&rsquove used just one stick and cut it into small pieces.
In a pot just like this, start with 2 tablespoons of water over medium-low heat. Once it starts bubbling, add one piece of butter and whisk. When the butter has melted, add another piece, and so on and so on until you&rsquove used all the pieces.
Slowly adding the butter will help it emulsify &ndash which basically means mixing two liquids together that normally don&rsquot mix well (water and oil). What you&rsquore after is a light yellow, creamy, buttery sauce called &ldquobeurre monte&rdquo&hellip. NOT melted butter with white globs of milk solids (is there a fancy French term for this?)
To do this, you have to use low heat and add the butter pieces at a time. Make sure the mixture does not boil &ndash otherwise it will separate.
Keep the heat on medium-low and add the lobster pieces and poach for 5 minutes. Every minute or so, I&rsquoll turn the lobster.
Then remove the lobster. Now it&rsquos time to gently cook the garlic and tomatoes for just a couple of minutes.
Finish off with some fresh basil and done!
Oven Baked Butter-Poached Lobster
Oven baked butter-poached lobster. Lobster meat baked in an oven and served with homemade butter sauce. Delicious!
- 8 small frozen rock lobster tails,thawed
- freshly squeezed lemon juice to taste
- sea salt and freshly ground white pepper to taste
- 4 tablespoons sweet butter
- 1/4 cup (60 ml) chicken stock
- 1/4 cup (60 ml) dry white wine
- 1/4 cup (60 ml) dry white vermouth
- 1/4 cup (60 ml) heavy cream
Preheat oven to 400°F (204°C).
Remove lobster meat from the shell and keep it all in one piece. Drizzle lobster meat with lemon juice and season with sea salt and white pepper.
Heat the butter in a heavy casserole until bubbling. Dip the lobster meat in the hot butter, then top the casserole with a parchment paper round, cover with a lid and cook in the oven 6-8 minutes. Remove casserole from the oven.
Transfer cooked lobster to a platter and keep warm.
Place the casserole over high heat and gently stir in chicken stock and white wine. Reduce until the liquid is syrupy, about 5 minutes.
Gently stir in vermouth and bring to a boil. Cook for 1 minute.
Whisk in the heavy cream. Season oven baked butter-poached lobster with salt and pepper. Serve the sauce over lobster.
Butter-Poached Lobster Dinner – Menu and Recipes
Butter-Poached Lobster Tail dinner menu is a fantastic gourmet dinner with seven courses. I served this Butter-Poached Lobster Tails dinner on New Year’s Eve. This dinner menu is what you would call a “small plate” holiday soiree. Small plate dinners (sometimes referred to as appetizer servings) were served for each course except the main entree.
This luxury dinner was inspired by Thomas Keller and his inventive butter-poached lobster that he serves at the French Laundry, his celebrated restaurant in Yountville, California.
1st Course – Appetizers:
Goat Cheese Medallions
A great appetizer! Serve these hot cheese rounds in smaller sizes to serve them as an appetizer.
Roasted Olives with Fennel and Lemon
These Roasted Olives with Fennel and Lemon are a definite winner! Once you taste roasted olives, you will wonder why you have not roasted olives before!
2nd Course – Soup:
Tomato-Basil Crab Bisque
This soup is so good! This is one of the best crab bisques that I have tasted and the chunks of crabmeat make a delicious garnish. Great dinner party recipe to impress your friends and family!
Seared Autumn Spice Scallops
A perfect dish for the autumn season or any time of the year.
4th Course – Palate Cleanser:
Pinot Gris-Prickly Pear Sorbet
The inspiration for this very unusual and wonderful Pinot Gris-Prickly Pear Sorbet came to me when planning a gourmet dinner and wine tasting. I needed a new sorbet to impress everyone. The sorbet also need to be wine friendly. This sorbet has a delicate undertone of prickly pear. According to my husband, he gives this sorbet a rating of 10+.
5th Course – Main Course and Side Dishes:
In the fall of 1999, after five years serving an inventive butter-poached lobster dish at the French Laundry, his celebrated restaurant in Yountville, CA, 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?” The recipe is my adaptation of a combination of several recipes from different sources, with my minor changes.
6th Course – Cheese Plate:
Individual Cheese Plates
(Three cheeses, hazelnuts, and dried sweet cherries)
7th Course – Dessert Course
Thomas Keller’s Molten Chocolate Tart
This is the ultimate in chocolate: a warm, individual hot souffle-like mousse with a crackled, brownie-like exterior enclosing a molten chocolate center. This dessert is so good, so essence-of-chocolate, that it evokes the timeless chocolate puddings, moist cakes and warm souffles that linger in memory.
Check out more of Linda’s great Lobster Recipes and also check out check out my article How To Buy Frozen Lobster Tails.
Check out all of Linda’s wonderful Dinner Party Menus (includes recipes).
Check out Dining Etiquette Guide – Restaurant and Dinner Party Manners and Etiquette.
Appetizer Recipes (Hors d’ oeuvres, Starters, Amuse-Bouche, and Snacks)
Appetizer Hints – How many appetizers to make for your party?
Check out more of Linda’s wonderful Fish and Seafood Recipes.
Food Safety Pages – Check them out!
Buffet and Party Safety
Also includes what to do if your guests have been delayed at least an hour
Golden Rules of Food Safety
IF IN DOUBT, THROW IT OUT! If you have any question in your mind about the freshness or safety of eating a food product, throw it out. It is better to be safe than sorry!
Picnic Safety Tips
There is nothing more American than the picnic. Picnics can take on many forms, such as the community picnic, friends and neighbors, tailgate parties, or ball games. There is also one sure thing at every picnic-lots of good food. The important point is to have safe and healthy food, not food that can cause food borne illness. Always prepare and store food properly.
Place a metal steamer basket in a large pot add water to a depth of 2" and bring to a boil. Place potatoes in steamer basket cover and cook until tender, 12–15 minutes. Transfer to medium bowl set aside.
Add more water to pot if needed to reach a depth of 2" and place lobsters in steamer basket. Cover pot and steam lobsters until shells are bright red and meat is cooked through, 8–10 minutes. Remove from pot with tongs and let cool 5 minutes before cracking.
Pick lobster meat from tail, claws, and knuckles and halve tails lengthwise set aside.
Meanwhile, cook asparagus in a large pot of boiling salted water until just tender, about 4 minutes. Drain transfer to a large bowl of ice water. Drain set aside.
Bring 2 Tbsp. water to a simmer in a medium skillet over medium heat. Gradually whisk in butter, a piece at a time, until melted and completely emulsified season with kosher salt.
Add reserved potatoes, lobster, and asparagus to skillet and cook, tossing occasionally, just until warmed through, about 2 minutes.
Serve lobster and vegetables topped with parsley and sea salt.
How would you rate Butter-Poached Lobster with Asparagus and New Potatoes?
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
For the butter poached lobster:
In a small sauce pot over medium-high heat bring the water to a simmer. Turn the heat to medium-low and add the salt and lemon juice. Now, begin whisking in the butter a little at a time. Do not add more butter until the butter in the pot is completely melted.
Once all of the butter is whisked into the pot, turn the heat to medium, but do not let it boil. If you have a candy thermometer, use it to keep the butter between 180°F and 190°F.
Using a small knife, cut the vanilla pod lengthwise. Use the back of the blade to scrape the tiny vanilla seeds out of the inside of the pod and stir them into the butter mixture. The pod can then be thrown into the butter mixture as well. Allow the vanilla to perfume the warm butter, about five minutes.
While the butter and vanilla are warming together, pick up one of the lobster tails with a kitchen towel and place it on a cutting board belly up. Use a pair of kitchen shears to cut along each side of the belly where it meets the hard outer shell. Start at the fatter side and work towards the tip of the tail. Gently pull the belly shell off and discard. While still holding the tail belly side up, use the towel for protection and crack the tail open lengthwise. Very gently remove the meat so it does not tear (if the meat rips a little it is not a problem, it will still taste delicious). Repeat this process with the other tail.
Give the butter mixture another good whisk and make sure it is still between 180°F and 190°F, any hotter and the lobster will get tough. Drop the lobster tails into the butter and let them cook for about 5 minutes (1 minute per ounce is a good rule) or until warm all the way through.
Once the lobster tails are warmed through, gently remove them from the pot and reserve. They can always be added back to the butter to rewarm if they get cold, just don't let them boil. Keep the poaching butter warm for the salad.
For the lobster passion fruit salad:
In a small pot over a low heat, whisk together the reserved lobster poaching butter, passion fruit juice, and honey. Keep warm.
Mix together the salad greens, shaved radish, and torn basil leaves and place equal amounts in the center of two dinner plates.
On a cutting board, slice the warm lobster tails into medallions and fan them next to the mixed greens.
Drizzle the salad with the warm passion fruit vinaigrette, top with pistachios and beets (if using) and serve immediately.
Butter Poached Lobster with Fennel & Herbs
Butter Poached Lobster with Fenel and Herbs
Butter Poaching (lobster) was a popular French cooking technique to preserve and retain the flavour and the texture of the meat and the veggies. The basic technique of butter poaching is to slow-cook the ingredients in a large batch of butter with low heat. You should keep an eye on the flame to keep the batch NOT get BOILED. The temperature of the mixture should between 160-190F (71-88 Celcius). The correct poaching of lobster meat will make the texture is very crunchy.
Poached Lobster with Butter, Fennel and Herbs
Butter poached lobster usually served in a fine dining restaurant. Even the dish is sounds fancy, the process of poaching lobster with butter is so easy to do in the regular kitchen. You just need butter to making this fancy lobster dish. The only problem is,mostly homecooking stlyle can’t apply the generous amount of butter that were used for poaching lobster meat just like in a restaurant (actually this is mostly my dilemma). The lobster meat should be completely drowned with the liquid butter for perfect poaching process.
Resep Lobster Mentega (Rebus), Poached Lobster meat with Butter
Many ingredients could be infused within the butter poaching lobster. Basically garlic, shallot and herbs. Today i add some fennel that i’ve purchased on Kem Chick Supermarket. This imported veggies are preety damn expensive, mine was about 300 grams and cost me about 6 USD, it’s tagged with almost twice of the local beef price. Fennel got incredibly crisp texture with a refreshing liquorice like flavour, this just perfect for butter poached lobster!. I add some crushed pink peppercorn too to the poached lobster mixture because pink peppercorn is always fit with seafood. It’s better if you using a salted butter and this make you need to watch the saltiness of the dish, weather you needed to adjust the amount of the salt.
Butter Poached Lobster Recipe
Another important steps for poaching the lobster meat is the preboiled lobster step. Don’t overcooked the lobster meat ! You didn’t want wasting your money for tought and rubbery lobster meat. After boiling the lobster, you MUST drawned the lobster on FREEZE COLD ICY WATER to remove the remaining heat and stop the cooking process. Cut the lobster tail meat into large bite size chunks to preserve te lobster flavour into the table.
How to make it
Here's what you'll do to make lobster poached in butter. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
Removing shells from lobster tails
Prepping the tails is easier than you may think. You can see the whole process in action in our sous vide lobster tails video. First, use kitchen shears to cut straight down the clear underside of the shell, all the way from end to end.
Then pry open the shell, gently wiggle your thumb between the meat and the shell, and remove the meat. Check to see whether there's a visible "vein" (actually the digestive tract) running down the length of the tail, and remove it if so.
Creating the beurre monté and poaching the lobster
- Set a 10-inch skillet over medium-low heat. Pour in the water at let it heat up. Add one piece of butter and whisk into the water until melted. Then whisk in the second piece. Whisk in the garlic, truffle salt, red pepper flakes. Then whisk in the remaining pieces of butter one by one. Use an instant read thermometer to keep an eye on the temperature of the beurre monté. You'll need to keep it between 160°F and 189°F, aiming for 180°F.
- When all butter is incorporated, add lobster tails in a single, snug layer. Poach until opaque throughout, turning every 1-2 minutes, for a total of about 6 minutes. Meanwhile, boil the linguine (if using) in well-salted water according to package instructions.
- Remove tails to a plate and discard bay leaf. Add lemon juice, pepper, and parsley to the pan with the poaching liquid and stir to incorporate.
- Add cooked pasta and toss to coat. Place some pasta into each serving bowl, top with two lobster tails, and serve.
Herb-Infused Butter Poached Lobster Tails with a Creamy White Wine Butter Sauce
Oh my, oh my. I feel cheated by the description of this lobster dish because this dish is honestly so much more than lobster tails cooked in “herb-infused” butter. This butter is infused with shallots, tarragon, parsley and garlic…I couldn’t really write that into the description, so I went with “herb-infused.” Ok, so after we infuse the butter, we THEN, poach par-boiled lobster tails in that butter at a low heat (only a few minutes) until they are tender and full of that aromatic butter flavor. THENNNN we take that infused butter (which now has sweet lobster flavor incorporated in it) and use that as the base for our creamy white wine sauce. This recipe really doesn’t take long and it’s such a gourmet treat. Seriously…when you whip these up, you will be shocked at how restaurant-quality your own cooking is and you’ll feel like a badass boss chef.
Love lobster tails, but what if I want the whole lobster?
I don’t recommend poaching the claws, knuckle, etc. in butter because this particular meat is delicate and could fall apart in the butter and absorb too much fat. However, I do recommend poaching the entire lobster for 2-3 minutes (just as I do for the tail in this recipe) then, remove the tails. From here, follow the lobster tail recipe that’s below. For the claws and knuckles, continue poaching in the water until fully cooked. Once the claws and knuckles are cooked, remove that meat from the shell. Plate the tails and then put the claws on the side of the tail. Drizzle a big puddle of the sauce onto both the claws, knuckle meat and the tail and plate like the image below. That’s what I did on Christmas Eve for our family dinner and it was a hit. It’s easier for me to source lobster tails at the store, so that’s why I made the adjustment to this recipe. You are more than welcome to make this sauce and enjoy it with the whole lobster.