Description
This Butter Poached Lobster recipe offers a decadent and tender seafood experience by gently poaching lobster meat in a rich, buttery mixture infused with garlic and lemon. Perfect for an elegant meal, this method enhances the lobster’s natural sweetness and results in a buttery, melt-in-your-mouth delicacy.
Ingredients
Scale
Seafood
- 2 live lobsters (1.5 to 2 pounds each)
Poaching Liquid
- 1 cup unsalted butter
- 1/2 cup water or lobster stock
- 2 tablespoons fresh lemon juice
- 1 teaspoon garlic, minced
Seasoning and 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, then add the live lobsters. Cook them for 5-7 minutes until their shells turn bright red, indicating they are cooked through. Remove the lobsters and allow them to cool until safe to handle.
- Extract Lobster Meat: Once cooled, remove the meat from the claws and tails, discarding the shells. Cut the lobster meat into large pieces or leave it whole according to preference.
- Make the Butter Poaching Liquid: In a medium saucepan, gently melt the unsalted butter over low heat. Stir in the water or lobster stock, fresh lemon juice, and minced garlic, mixing well. Keep the heat very low to prevent the butter from boiling.
- Poach the Lobster: When the butter mixture is warm, carefully add the lobster meat, ensuring it is fully submerged. Poach gently for 8-10 minutes until the lobster is heated through, tender, and reaches an internal temperature of about 140°F (60°C).
- Serve: Using tongs, carefully remove the lobster pieces from the poaching liquid and let excess butter drip off. Season the lobster with salt to taste. Serve immediately, garnished with fresh herbs and lemon wedges on the side for an added zest.
Notes
- Use live lobsters for the freshest flavor and best texture.
- Keep the butter at a low temperature to prevent burning and maintain a smooth poaching environment.
- Feel free to substitute water with lobster stock for a more intense lobster flavor in the poaching liquid.
- Monitor the lobster’s internal temperature carefully to avoid overcooking, which can make the meat tough.
- Garnish with fresh herbs and lemon wedges to add brightness and color to the dish.
