Butter Poached Lobster Recipe

Introduction

There’s something undeniably luxurious about butter poached lobster that elevates any dining experience, making it feel like a special occasion. I remember the first time I made this dish for my family; the aroma of melted butter mingling with fresh lemon and garlic filled the kitchen, creating an atmosphere of anticipation. As I plated the tender lobster, everyone gathered around the table, their eyes lighting up at the sight of the rich, succulent meat. With each bite, we were transported to a seaside restaurant, indulging in a dish that felt both extravagant and comforting. This butter poached lobster recipe is not only easy to follow but also delivers flavors that will impress any seafood lover.

Ingredients

• For the Lobster:
• 2 live lobsters (1.5 to 2 pounds each)
• For the Butter Poaching Liquid:
• 1 cup unsalted butter
• ½ cup water or lobster stock
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic, minced
• Salt, to taste
• For Garnish:
• Fresh herbs (like chives or parsley)
• Lemon wedges (for serving)

Instructions

Prepare the Lobsters

1. Boil the Lobsters:
   Bring a large pot of salted water to a boil. Carefully add the lobsters and cook for about 5-7 minutes, or until they turn bright red.
2. Cool and Extract Meat:
   Remove the lobsters from the pot and allow them to cool slightly. Once cool enough to handle, remove the meat from the claws and tails, discarding the shells. You can cut the lobster meat into large pieces or keep it whole, based on your preference.

Make the Butter Poaching Liquid

1. Melt the Butter:
   In a medium saucepan, melt the butter over low heat.
2. Combine Ingredients:
   Add the water (or lobster stock), lemon juice, and minced garlic, stirring gently to combine. Keep the heat very low to prevent the butter from boiling.

Poach the Lobster

1. Submerge the Lobster:
   Once the butter mixture is warm, gently add the lobster meat, ensuring it is fully submerged.
2. Cook the Lobster:
   Poach the lobster for about 8-10 minutes, or until heated through and tender. The internal temperature should reach around 140°F (60°C). Avoid overheating, as it can make the lobster tough.

Serve

1. Remove and Drain:
   Using tongs, carefully remove the lobster from the butter mixture and let any excess butter drip off.
2. Season and Garnish:
   Season with salt to taste and serve immediately, garnished with fresh herbs and lemon wedges on the side.

Nutrition Facts

• Servings: 2
• Calories: Approximately 700 calories per serving (including butter and lobster)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

How to Serve

• Place the lobster on a plate, drizzling some of the butter poaching liquid over the top.
• Garnish with freshly chopped herbs and lemon wedges.
• Pair with sides such as:
• Drawn butter
• Light side salad
• Garlic bread
• Pasta tossed in olive oil and herbs

Additional Tips

1. Freshness is Key: Use live lobsters for the best flavor and texture.
2. Keep It Low and Slow: Maintain low heat while poaching to ensure the lobster stays tender.
3. Reheating: If you have leftovers, reheat them gently to avoid overcooking.
4. Flavor Boost: Add a pinch of cayenne pepper or fresh herbs to the butter for an extra kick.
5. Lobster Stock: Using lobster stock instead of water enhances the flavor of the poaching liquid.

Recipe Variations

• Herbed Butter: Infuse the butter with herbs like tarragon or dill for a different flavor profile.
• Spicy Lobster: Add crushed red pepper flakes to the butter for a spicy twist.
• Citrus Burst: Incorporate lime juice or orange zest into the butter mixture for a citrusy note.

Serving Suggestions

• Pair with a crisp white wine like Chardonnay or Sauvignon Blanc to complement the rich flavors of the lobster.
• Serve alongside roasted asparagus or a light arugula salad for a refreshing contrast.
• For a complete meal, consider serving over a bed of creamy risotto.

Freezing and Storage

• Storage: Leftover lobster can be stored in an airtight container in the refrigerator for up to 2 days.
• Freezing: Cooked lobster can be frozen for up to 3 months. Thaw in the refrigerator before reheating gently in the poaching liquid.

FAQ Section

1. Can I use frozen lobster?
   Yes, but fresh lobster is recommended for the best texture and flavor.
2. What if I don’t have lobster stock?
   You can substitute with water or chicken stock, though it will alter the flavor slightly.
3. Is it necessary to remove the lobster meat from the shell?
   Not at all! You can poach the lobster in the shell for a more rustic presentation.
4. Can I make this dish ahead of time?
   It’s best served fresh, but you can prep the lobsters and poaching liquid ahead of time.
5. What if I overcook the lobster?
   If overcooked, the lobster may become tough. Monitor the temperature closely to avoid this.
6. Can I add other seafood?
   Yes, shrimp or scallops can be poached alongside the lobster for a seafood medley.
7. What are the signs of a fresh lobster?
   Look for lively movement and a strong sea scent.
8. Can I use salted butter?
   Yes, but adjust the salt you add to the dish accordingly.
9. What’s the best way to eat butter poached lobster?
   Simply dig in! It’s delicious on its own, or you can squeeze fresh lemon over it for added flavor.
10. Is this dish suitable for a special occasion?
    Absolutely! Butter poached lobster is perfect for romantic dinners or celebrations.

Conclusion

Butter poached lobster is a dish that exemplifies indulgence and elegance, perfect for special occasions or when you want to treat yourself. With its rich, buttery flavor and tender texture, this recipe is sure to impress anyone at your dinner table. Whether served on its own or as part of a lavish meal, butter poached lobster offers a taste of luxury that is surprisingly easy to achieve at home. So, gather your ingredients, and let’s dive into the delightful world of lobster cooking! 🦞✨

Print