HOW TO MAKE BUTTER POACHED LOBSTER RECIPES

Steps:

• Melt the butter in a small stock pot or sauce pan, add the lobster mushrooms, salt, and remaining ingredients and cook the mixture on very low heat for 1 hour, or until the butter is aromatic and it's color is a dramatic orange. Skim the creamy milk solids that rise to the top of the butter occasionally and discard.
• Strain the solids from the butter and discard, then refrigerate until needed, I like to store it in mason jars, since glass won't transfer the flavors of other things to the butter.
• It can be frozen for a long time, I've cooked with some that was nearing two years old and it hadn't seemed to have lost any of it's potency.

Steps:

• Bring a large pot of salted water to a rapid boil. Press the tails flat and insert a wooden skewer to keep the tails straight as they cook.
• Set up an ice bath. Drop the lobster pieces into the boiling water and cook 90 seconds. Remove immediately to an ice bath. Leave the lobster pieces in the ice for 5 minutes to cool completely. Remove the meat from the shell and refrigerate until ready to use.
• Pour ½ cup sparkling wine into a small sauce pot; place on the stove and bring to a simmer. Reduce the heat to low and begin whisking in the butter, adding a few pieces to start then adding the butter bit by bit until it is all melted and incorporated into the sauce. Season to taste with a few dashes Tabasco and salt. Hold the pot over a low flame, keeping the below a simmer. Add the lobster tails and leave to cook 5 minutes or until just cooked through.
• For the champagne sabayon, combine the egg yolks, ½ cup sparkling wine, and grapefruit zest in bowl of double-boiler. Whisk aggressively until the mixture is thickened and doubled in volume. The mixture will be pale and hold ribbons when stirred with a whisk. Remove from the heat and continue whisking 30 seconds to prevent scrambling.
• Combine all ingredients in a bowl and gently toss to combine. Season to taste with salt and pepper.