Butter Poached Lobster

This week is a special one….hubby Bob has a birthday.  Being born in Connecticut and living on the ocean almost all his life has made Bob a lover of seafood.  Especially shellfish!  We use to live on the coast of Long Island Sound and Bob’s favorite hobby was tending to his “40” lobster pots.

Lobsters

Lobsters

I can remember the times when Rob and Jenny would ask me what’s for dinner, when I replied lobsters they would say “lobsters again”….those were the days!

I thought I was the queen of lobster cooking, always trying new methods and recipes.  It wasn’t until we watched an episode of Master Chef that I discovered “poaching lobster”.  WOW…..what a great way of cooking lobster…why didn’t I think of that?????

On Father’s Day  I tried poaching lobster in a  beurre monte sauce.   Probably the best lobster I have ever eaten.  Guess what I am making for Bob’s birthday?????  Here’s how you do it.

Purchase lobsters from local grocery store.  Place them in the refrigerator until ready to use.

Lobsters

Lobsters

In a LARGE stock pot bring 4-6 quarts of water to a boil.  Once the water is rapidly boiling, put lobsters to sleep ( you will feel better before you kill the little guys).  Just massage their head over his eyes for a few seconds, like this…

“go to sleep lobster”

Place lobsters (head first) into the boiling water and cook for 2-3 minutes.  In a large bowl add water and ice cubes (ice-water bath) and place the lobsters into the pan.

DSC_0047Using a good pair of kitchen scissors cut the lobster shell and remove the meat, trying to keep the lobster in tact as much as possible.

In a medium size pan bring 1 tablespoon of water to boil over medium heat.  Reduce heat to low and whisk in butter, one tablespoon at a time.  This method will help it emulsify, which means mixing two liquids together that normally don’t mix well (water and oil).

Butter Poached Lobster

Butter Poached Lobster

Add the lobster and cook over medium low heat (do not let butter boil) for 5 minutes, or until the internal temperature of the lobster meat reaches 140-145°F using a Thermapen thermometer.

Serve with your favorite side dish and enjoy!

Happy Birthday Bob!

Happy Birthday Bob!

Ingredients:

2 one and a half pound live lobsters (or one lobster per person)
1 tablespoon water
1/2 cup salted butter (1 stick), cut into 1 tablespoon chunks

Directions:

1.  Bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Place lobster into a large pan of ice water (this cools down the lobster to the touch and stops the cooking process).  Remove all lobster meat from shell trying to keep lobster in tact.

2. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.

3. Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, or until an internal temperature of 140-145° is reached.  Serve immediately!

5 thoughts on “Butter Poached Lobster

  1. AT

    From your picture, it looks like the butter sauce broke instead of staying emulsified. The same thing happened to me tonight when I tried to make butter poached lobster! Seems that the trick is to use chucks of cold butter and whisk continuously. Here’s a good video of how to make the sauce: http://www.youtube.com/watch?v=QLmzaYpBYgw
    The sauce in the video is called beurre blanc, but it’s similar to beurre monte. The only difference is they use wine instead of water. I’m going to try it again next time. Thanks for sharing your cooking adventures!

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