Butter Poached Lobster With Tarragon And Champagne Food

HOT LOBSTER ROLL WITH LEMON-TARRAGON BUTTER

Steps:

• To par-cook the lobsters: Bring a large pot of salted water to a boil. Add the lobsters and cook about 7 minutes; they will be about three-quarters done. Drain well and let cool. Cut in half lengthwise.
• Heat a charcoal or gas grill to high for direct grilling. Brush the cut-side of the lobsters with some oil and sprinkle with salt and pepper. Grill, cut-side down, until slightly charred. Flip and continue grilling until lightly charred and heated through. Remove the lobsters from the grill and let cool slightly.
• Brush the insides of the hot dog buns with some oil and sprinkle with salt and pepper. Grill until just toasty.
• Remove the tail and claw meat from the lobsters. You can cut them, but just enough to give you about 2 very large pieces per bun. Drop them into the Lemon-Tarragon Clarified Butter and give them a good soaking. Spoon the lobster into the toasted buns and serve immediately.
• Melt the butter slowly in a medium saucepan over low heat. Let it sit for a bit to separate. Skim off the foam that rises to the top, and gently pour into a bowl, leaving behind the milk solids, which have settled to the bottom of the pan.
• Put the clarified butter in a large saute pan over low heat. Add the lemon zest, lemon juice and tarragon, and season with salt, pepper and cayenne if desired.

BUTTER-POACHED LOBSTER WITH TARRAGON AND CHAMPAGNE

Steps:

• Bring first 9 ingredients to boil in large pot. Reduce heat to medium and simmer 15 minutes. Increase heat and return to boil. Add 1 1/2 teaspons salt and 1 lobster; cook 2 minutes. Transfer lobster to plate. Repeat with second lobster. Strain lobster cooking liquid, discarding solids in strainer. Reserve 3 cups cooking liquid. Let lobsters stand until just cool enough to handle. Working over bowl, twist off tails and claws from lobster bodies, reserving bodies and juices in bowl. Transfer claws and tails to cutting board. Cover claws with kitchen towel; crack shells with mallet. Remove meat from claws; reserve shells. Carefully cut claw meat crosswise into 1/3-inch-thick slices. Using kitchen scissors, cut lengthwise down back of tails. Pull back shells and remove tail meat in one piece, reserve shells Carefully cut tail meat crosswise into 1/3-inch-thick slices; add to claw meat. Lift sides from bodies above legs; remove gills and discard. Cut all shells into 2-inch pieces. Heat oil in heavy large pot over medium high heat. Add shells cook 2 minutes, stirring frequently. Add Champagne. Boil until slightly reduced, abougt 4 minutes. Add 3 cups lobster cooking liquid and juices from bowl. Boil until liquid is reduced to 1/2 cup, about 35 minutes. Strain, discarding solids in strainer. Transfer 1/2 cup liquid to medium skillet. Heat liquid in skillet over medium-low heat. Add butter 1 piece at a time, whisking constantly and allowing butter to melt before adding more. Add sliced lobster to butter sauce. Poach until lobster is just opaque, gently stirring constantly, about 3 minutes (do not allow mixture to bubble). Using slotted spoon, transfer lobster to medium bowl. Add green onions, chopped tarragon, lime juice, and lime peel to butter sauce in skillet, and stir just until heated through, about 30 seconds. Divide lobster among 4 plates, mounding in center. Pour butter sauce around lobster. Garnish with tarragon sprigs.

WARM BUTTER-POACHED LOBSTER SALAD WITH TARRAGON-CITRUS DRESSING

Steps:

• Bring a large pot of water to a boil; add 2 tablespoons salt and the vinegar. Plunge lobster head-first into water; cook 3 minutes (meat will not be fully cooked). Transfer lobster to a cutting board.
• Using a kitchen towel to protect your hands, twist off tail and claws; discard body. Twist fan off end of tail, and push meat out of shell. Alternatively, use kitchen shears to cut up length of tail, and pull shell away from meat. Cut tail meat in half lengthwise, and transfer to a plate lined with paper towels; set aside. Separate claws from knuckles; twist and pull off pincers, being careful to keep meat intact. With back of knife, crack knuckle end of claw to loosen shell. Gently remove whole piece of meat; set aside with tail. Using your finger or the handle of a spoon, push knuckle meat out of shell. Wipe any white residue off meat. Meat can be refrigerated in an airtight container up to 2 hours ahead; bring to room temperature before poaching.
• Remove peel and pith from tangelo using a sharp knife. Working over a bowl, carve out flesh between membranes, allowing segments to drop into bowl. Squeeze juice from membranes into bowl. Transfer juice in bowl to a separate bowl; reserve juice for dressing.
• Put 1/3 cup juice into a small saucepan; bring to a boil. Reduce heat to low, and whisk in butter, 1 piece at a time, until smooth. Add a pinch of salt and the tarragon sprig. Submerge lobster meat in the butter sauce. Poach until opaque and cooked through, 2 1/2 to 3 minutes.
• Whisk 3 tablespoons warm poaching liquid into 2 tablespoons reserved juice in bowl; whisk in pepper and 1/2 teaspoon salt. Add lobster to dressing; toss gently to coat. Just before serving, add tangelo segments and tarragon leaves; toss gently to combine. Season with salt.
• Arrange 2 lettuce leaves on each serving plate. Place lobster and tangelo segments on top. Spoon dressing over top.

BOILED LOBSTERS WITH TARRAGON BUTTER

Steps:

• Fill a 6-quart pot three fourths full with salted water and bring to a boil. Plunge lobsters headfirst into water and boil, covered, 7 to 8 minutes. Transfer lobsters with tongs to a colander and drain head down to remove excess liquid.
• Finely chop shallot. In a small saucepan melt butter with shallot, tarragon, vinegar, and salt and pepper to taste.
• Arrange lobsters on a platter and using kitchen shears remove thin, hard membrane from underside of each tail by cutting just inside outer edge of shell.
• Spoon some tarragon butter over each lobster tail and serve remainder on the side.