Butter Poached Lobster Tails Food

HOW TO BUTTER POACH LOBSTER TAILS

Steps:

• In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
• Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
• Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°

BUTTER POACHED LOBSTER TAIL WITH A LOBSTER CLAW CAKE IN A CITRUS BUTTER SAUCE

Steps:

• Split lobsters, reserve tails, and season. Steam claws and shock in an ice bath. Clean claw meat to be free of all shell and shell fragments, chop, and reserve for the pancake mix.
• Preheat oven to 375 degrees F.
• In a saute pan, heat oil to smoking hot, saute leeks until translucent. Add chicken stock, and reduce liquid until nearly dry. Season with salt and pepper.
• Melt butter in a small saucepan. In a mixing bowl, combine flour, baking powder, and sugar. In a separate bowl, beat eggs slightly, add melted butter, and buttermilk. Add dry ingredients to egg mixture, and fold together, adding half-and-half to make it a pancake batter consistency. Add shallot, chives, and parsley, and season with salt and pepper. Be careful not to overwork the batter.
• Heat a nonstick pan over medium heat. Set ring molds in the pan and spray well with nonstick spray. With a small ladle, add approximately 1 ounce of the batter in the bottom of the ring molds. Place the braised leeks and some of the chopped lobster on top of the batter, and add more batter on top of the lobster. When browned on the bottom, carefully invert the pancake, to brown the top. Cook for about 1 minute, and then place in the oven until the center is done. Test doneness by placing a toothpick into the center of the cake. It should be dry when removed.
• In a saute pan, add 3 pounds melted butter and on a low-medium flame heat the split tails flesh side down until flesh cooks enough to become firm. Turn tails over so that the shell side is down to finish cooking (remember not to cook too high of a heat so that milk solids in the butter evaporates too quickly-otherwise you "fry" the lobster tail rather than poaching it).
• Place sauce in middle of plate. Place lobster pancake in the pool of sauce. Wrap the 2 cooked lobster tail halves around themselves to hold each other in place on top of pancake. Garnish with petite sorrel.
• In a saute pan reduce white wine and shallots until nearly dry. Add heavy cream and reduce to a thick consistency. Slowly add butter whisking continuously on medium heat. Do not bring to a boil. Add juices and season with salt and pepper. Strain.

BUTTER POACHED LOBSTER TAILS

Steps:

• Prep lobster tails.For Shell On: Use sharp kitchen scissors to cut from the top open end to the tail fins. Use a large sharp knife to cut down along that slit all the way through, lengthwise. Remove legs.For Shell Off: Use sharp kitchen scissors to cut from the top open end to the tail fins. Gently pry open the shell and pull the lobster meat out.
• In large enamel pan, melt butter over medium heat.
• Add garlic, salt and pepper to butter. Place lobster into butter, shell side up if applicable.
• Add lemon wedges around lobster tails.
• Spoon butter over the lobster tails while cooking. Pro Tip: use a turkey baster instead of spoon for a more efficient way to coat the lobster in melted butter.If butter starts to boil, reduce heat to simmer.
• For shell on lobster tails: Cook 8-10 minutes, flip shell side down then cook 2 more minutes or until done.
• For no-shell lobster tails: Cook 8-10 minutes, flipping several times until cooked through.
• Sprinkle with salt, pepper and chives.

PERFECT POACHED LOBSTER

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

LOBSTER TAILS WITH CITRUS BUTTER

Steps:

• Cut the lobster tails down the center through the meat but not all the way through the shell.
• Fold over butterfly style.
• Combine remaining ingredients and brush over the meat.
• Put some foil over your grill and place the tails, shell side down on the foil.
• Cook, covered, for about 14-16 minutes until the meat is firm and white.
• Brush occasionally while cooking.
• Loosen the meat slightly before serving and brush one last time with the citrus butter.
• NOTE: We broiled instead of grilled.
• Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
• We serve with the remaining citrus butter.
• You may choose to make extra.

SOUS VIDE BUTTER-POACHED LOBSTER TAILS

Steps:

• 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.