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.
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.
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…
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.
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).
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!
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
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!