BUTTER POACHED LOBSTER RECIPES

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BUTTER-POACHED LOBSTER RECIPE | LOBSTER RECIPES - FULTON ...



Butter-Poached Lobster Recipe | Lobster Recipes - Fulton ... image

A lovely Butter-Poached Lobster recipe perfect for your special someone for a real Valentine's Day treat. By FultonFishMarket.com Chef Anthony Dattolico. Serves 2.

Provided by

Prep Time 020 minutes

Cook Time 020 minutes

Yield Serves 2 - 2

Number Of Ingredients 14

2 lobster tails, thawed, shell removed
2 sticks unsalted butter, cut into 1-inch pieces
5 Tablespoons water
2 medium Yukon Gold potatoes, scrubbed
2 ounce jar Hackleback caviar
2 ounce crème frâiche
2 ounce canola oil
2 ounce white wine vinegar
1 Tablespoon Dijon mustard
¼ teaspoon salt
½ teaspoon pepper
pinch of sugar
6 ounce extra virgin olive oil
4 ounce field greens- ex frisée, mesclun etc.

Steps:

  • 1. In a small saucepan, add the water and simmer over medium heat. Do not boil. 2. Slowly whisk in the cold butter pieces. Add additional butter as pieces are dissolved and whisked into sauce. 3. When all the butter is incorporated, add the lobster. Spoon the butter over the lobster to poach. 4. Remove the lobster when it reaches 140°F. Set aside. 5. Place potatoes in a small pot with cold, salted water. Bring to simmer and cook until tender. Remove, dry and let cool. 6. Slice potatoes into ½ inch rounds. 7. Place small sauté pan on medium high heat. Add 2 oz of canola oil. Season potatoes with salt and pepper. Place potatoes in pan and cook on both sides until golden brown. 8. Remove and set aside. 9. Place vinegar, Dijon mustard, salt, pepper and sugar into mixing bowl and whisk until combined. Slowly drizzle in the extra virgin olive oil until incorporated. 10. Lightly dress greens with vinaigrette and place in the middle of the plate. 11. Place 5 pieces of sliced potato in circular shape on plate. 12. Spoon small dollop of crème frâiche on potato. 13. Slice lobster into medallions. Place medallions on top of potato and crème frâiche. 14. Spoon small dollop of caviar on top of lobster.

BUTTER-POACHED LOBSTER WITH CHERRY TOMATOES AND FRESH ...



Butter-Poached Lobster with Cherry Tomatoes and Fresh ... image

Butter-poaching lobster produces a beautiful, almost melt-in-the-mouth result. This dish combines the sweetness of butter-poached lobster with bright, acidic cherry tomatoes, a buttery sauce, and fresh, homemade pasta. The beurre monte in this recipe uses more water than usual, to produce a sauce that is less overwhelmingly rich when combined with the lobster.

Provided by Celestial Interference

Categories     Seafood    Shellfish    Lobster

Total Time 1 hours 19 minutes

Prep Time 25 minutes

Cook Time 24 minutes

Yield 6 servings

Number Of Ingredients 11

1?¾ cups all-purpose flour, or as needed
2 eggs
1 egg yolk
½ teaspoon salt
1 tablespoon salt
2 lobster tails
¼ cup water
¾ cup butter, cut into pieces
½ cup cherry tomatoes, halved
salt and ground black pepper to taste
10 leaves basil, or to taste

Steps:

  • Pour flour onto a clean work surface and make a well in the middle. Mix eggs, egg yolk, and 1/2 teaspoon salt together in a bowl. Pour the egg mixture into the well; slowly incorporate flour into egg mixture until combined. Knead dough until smooth and elastic, 8 to 10 minutes, adding more flour as needed. Cover and let rest for at least 30 minutes.
  • Roll dough using a pasta machine or rolling pin; cut into noodles about 1/4-inch wide.
  • Bring a large pot of water to a boil; add 1 tablespoon salt. Prepare a large bowl of ice water. Add lobster tails to the boiling water. Cook for 3 to 4 minutes; drain and shock in the ice water. Slit the shells with kitchen shears and gently extract the meat.
  • Heat 1/4 cup water in a saucepan over medium heat to just under a boil. Add butter, piece by piece, using a kitchen thermometer to keep the sauce at 160 to 180 degrees F (71 to 82 degrees C). Add lobster tails; cook until meat is opaque yet soft and almost undercooked, 5 to 6 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Reduce heat to low.
  • Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain.
  • Divide pasta and lobster equally among serving plates. Add tomatoes to the butter sauce; cook until barely softened, about 2 minutes. Split the sauce and tomatoes equally over the pasta and lobster. Season with salt and pepper; garnish with basil leaves.

Nutrition Facts : Calories 414.4 calories, CarbohydrateContent 29.1 g, CholesterolContent 185.2 mg, FatContent 26.9 g, FiberContent 1.1 g, ProteinContent 14 g, SaturatedFatContent 16 g, SodiumContent 1716.9 mg, SugarContent 0.3 g

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