Butter Poached Lobster Food

HOW TO BUTTER POACH LOBSTER TAILS

How to Butter Poach Lobster Tails image

Butter Poached Lobster Recipe In New England boiling and steaming are the traditional ways to cook lobsters, but there's another way. It's called butter poaching where the lobster meat is cooked to a sweet, tender buttery perfection. Learn how to butter poach lobster at home. Butter poached lobster is done by removing the meat from the lobster and gently...

Time 18m

Yield Serves Six

Number Of Ingredients 5

Ingredients

2-3 tbsp. water
1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
(6) 3 oz. shucked and cleaned lobster tails
Small shallow pot or a saucepan
Instant Read thermometer (optional)

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°

Nutrition Facts : Calories 170

PERFECT POACHED LOBSTER

Perfect Poached Lobster image

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 1 pound cooked lobster meat

Number Of Ingredients 2

Ingredients

Kosher salt
2 (2-pound) lobsters (see Cook's Note)

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.

BUTTER POACHED LOBSTER SHOOTERS

Butter Poached Lobster Shooters image

Provided by Food Network

Categories appetizer

Time 27m

Yield 8 to 10 shooters

Number Of Ingredients 4

Ingredients

4 pounds salted butter, clarified
4 to 6 fresh Maine lobster tails
3 garlic cloves
4 fresh lemons, juiced

Steps:

Reserve 1 cup of clarified butter and try to keep warm.
Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.

SOUS VIDE BUTTER-POACHED LOBSTER TAILS

Sous Vide Butter-Poached Lobster Tails image

Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.

Provided by Bren

Categories Seafood Shellfish Lobster

Time 40m

Yield 2

Number Of Ingredients 5

Ingredients

2 (6 ounce) lobster tails
2 slices lemon, plus more for garnish
2 teaspoons butter
1 pinch dried parsley
1 pinch granulated garlic

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.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 3.7 g, Cholesterol 112 mg, Fat 8.1 g, Fiber 0.9 g, Protein 26.8 g, SaturatedFat 4.7 g, Sodium 553 mg, Sugar 0.1 g

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