Butter Poached Lobster Tail
Yield
Serves 4
RECIPE Ingredients
- Four 6-7 oz Maine Lobster Tails, thawed
- 1 stick of unsalted butter (8 tablespoons)
- 1 small onion, peeled and chopped
- 1 stalk celery, finely chopped
- 1 small carrot, peeled and chopped
- 1 large shallot, peeled and chopped
- 2 cloves garlic, crushed
- 1 cup slightly sweet white wine, such as Chardonnay or Riesling
- 1 cup low-sodium chicken, fish or vegetable stock
- Salt to taste
- Cayenne pepper to taste
- Tablespoon of fresh lemon juice
Price
$69.99
- 6-7 oz. Maine Lobster Tails Flash Frozen for Freshness
- 100% Wild-caught Lobster
- Unsalted Butter
- Can be shipped via 2-day or overnight air
Recipe notes
Try this simple method for poaching lobster tails, which is a staple in fine restaurants. You will find that the tail meat comes out incredibly tender and moist. It is perfectly accented with the sweet, nutty flavor of butter with savory notes from the vegetable mirepoix.
RECIPE Preparation
- Place 4 tablespoons of the butter in a 12” skillet or saucepan over medium heat. When the butter is melted, add chopped onion, celery, carrot, shallot, and garlic. Cook, stirring until the vegetables soften, about 10 minutes. Add the wine, turn the heat to high, and reduce the mixture by about half. Add the stock and reduce again until about 2 cups of liquid remain.
- Strain. Press on the solids to extract as much liquid as possible and set aside. Discard the cooked vegetables. This can be done a day in advance and stored in the refrigerator.
- Using a pan large enough to fit all the tails, bring an inch of water to a boil and salt it well. Poach the tails in the shell for 2 minutes and then remove.
- Run the tails under cold water; remove the meat from the tails (along with any roe, which may still be black). The tails will be pretty raw, which is exactly how you want them. Cut into serving size pieces.
- Rewarm the butter sauce over low heat, add the lobster pieces to it, and gently turn until cooked through and hot, 2 to 4 minutes. Transfer the lobster to a warm place and stir the remaining 4 tablespoons of butter into the sauce. Add the lemon juice, salt, and cayenne to taste. Spoon the sauce over the lobster and serve. Makes 4 lobster tail servings.