How To Butter Poach Lobster Tails Recipes

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°

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.

HOW TO POACH LOBSTER TAIL IN BUTTER

Steps:

• Place the lobsters in a pan and measure the water. Get out a large skillet or pan and put three 1.5 to 2 pound (680 to 907 g) lobsters in it. Pour enough cold water to cover the lobsters. Take the lobsters out of the pan and pour the water into a measuring jug. This measurement will tell you how much butter you'll need for poaching the lobsters later.
• Bring water with vinegar to boil. Pour the water from the measuring jug into a large pot. Stir in 1 tablespoon (30 ml) of white vinegar for every quart (0.9 liters) of water and turn the heat to high. Bring the water to a boil and turn off the heat.
• Steep the lobsters in the liquid for 2 to 3 minutes. Place the lobsters back into the large skillet or pan and carefully pour the hot vinegar and water over them. Put the lid on the pan and steep the lobsters for a few minutes to cook them a little. Steep the lobsters for 2 minutes, if you're using 1.5-pound (680 g) lobsters or 3 minutes, if you're using 2-pound (907 g) lobsters. Leave the hot water in the pan to poach the lobster meat later.

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.