Description
This Butter Poached Lobster recipe offers a delicate and luxurious way to enjoy fresh lobster meat. The lobster is first briefly boiled, then poached gently in a flavorful melted butter mixture infused with lemon juice and garlic, resulting in tender, succulent lobster pieces bursting with rich, buttery flavor. Perfect for an elegant dinner for two.
Ingredients
Scale
Seafood
- 2 live lobsters (1.5 to 2 pounds each)
Butter Poaching Liquid
- 1 cup unsalted butter
- 1/2 cup water or lobster stock
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
Seasonings & Garnish
- Salt, to taste
- Fresh herbs (like chives or parsley, for garnish)
- Lemon wedges (for serving)
Instructions
- Prepare the Lobsters: Bring a large pot of salted water to a boil to cook the live lobsters.
- Boil the Lobsters: Add the lobsters to the boiling water and cook for about 5-7 minutes until the shells turn bright red.
- Cool the Lobsters: Remove the lobsters from the pot and allow them to cool until they are safe to handle.
- Extract the Lobster Meat: Once cooled, remove the meat from the claws and tails, discarding the shells carefully.
- Prepare the Lobster Meat: Cut the lobster meat into large pieces or leave it whole, depending on your preference.
- Make the Butter Poaching Liquid: In a medium saucepan, melt the unsalted butter over low heat.
- Add Aromatics: Stir in the water or lobster stock, fresh lemon juice, and minced garlic to the melted butter.
- Maintain Low Heat: Keep the heat very low to prevent the butter mixture from boiling; it should just be warm.
- Poach the Lobster Meat: Gently add the prepared lobster meat into the warm butter mixture, ensuring it is fully submerged.
- Cook Through Poaching: Poach the lobster in the butter for 8-10 minutes until it is heated through and tender, reaching an internal temperature of around 140°F (60°C).
- Remove and Drain: Use tongs to carefully lift the lobster from the butter mixture and let excess butter drip off.
- Season and Serve: Season the poached lobster with salt to taste and serve immediately, garnished with fresh herbs and lemon wedges on the side.
Notes
- Ensure the butter is not boiling while poaching to maintain a delicate texture.
- You can substitute water with lobster stock for enhanced flavor in the poaching liquid.
- The initial boiling step partially cooks the lobsters and makes meat extraction easier.
- Use fresh herbs like chives or parsley for a fresh garnish that complements the rich lobster.
- Serve immediately for the best texture and flavor.
