POACHED LOBSTER RECIPE RECIPES
PERFECT POACHED LOBSTER RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories main-dish
Total Time 40 minutes
Cook Time 15 minutes
Yield 1 pound cooked lobster meat
Number Of Ingredients 2
Steps:
- Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.
BUTTER-POACHED LOBSTER WITH CHERRY TOMATOES AND FRESH ...
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
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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BUTTER POACHED LOBSTER WITH LEEKS AND A LOBSTER SAUCE ...
From deliciousandsustainable.com
Calories cal per serving
Calories cal per serving
- Heat the sous vide water bath to 60ºC. Steep the lobster in recently boiling water for 3 minutes. Remove it, and remove the claws and put them back in the hot water for a further five minutes. You might want to use rubber gloves or a towel, because the shellfish will be hot. While it’s still hot, twist off the tail. Twist off the end fan and push the tail meat out of the larger end. Cut in half and remove the digestive tract that goes up the length of the tail near the top, if present. After five minutes, remove the claws, crack them open using a nut cracker or similar tool, and extract the meat aiming to keep it as whole and undamaged as possible. If using sous vide, lightly season the flesh, and then place the tail meat in the sous vide pouch, add half the butter on top, add the rest of the meat and then more butter. Vacuum seal the pouch and put to one side. Remove the insides from the head, and then chop the shell up into medium-sized pieces. Heat the olive oil and sauté the shell over a medium high heat, stirring often, for five minutes or so. Then reduce the temperature to medium and add the onion, carrot and garlic. Fry these for a further few minutes until softened but not coloured. Then add the white wine, brandy, and the tomato purée. Simmer until the wine has been reduced by half. Add the boiling water and simmer for 25 minutes. Then strain the lobster sauce through a fine sieve into a clean pan. If you taste the liquid at this point, you’ll probably think it somewhat underwhelming, but panic not. Simmer this liquid until it has reduced down by around two-thirds. While that’s doing, sauté the leeks in a small frying pan with a little oil. When they’re nearly done, add the butter and continue to cook on a low heat. Also, put the new potatoes in to cook in a small pan of salted water. When the potatoes are soft, take them off the heat and lightly crush them with a fork or a potato masher. Put to one side. At this point, the flavour of the sauce should be a lot more powerful. Add the double cream and continue to simmer gently. While the sauce is thickening, put the lobster into the sous vide water bath for 8 minutes. If not using sous vide, add a couple of tablespoons of water to a pan and bring it to the boil. Reduce the heat and whisk in 25g of the butter until it’s all melted. Keep adding the butter piece by piece until it’s all been added. Bring the melted butter emulsion to 60ºC using a digital thermometer to check progress. When it’s reached the right temperature, add the lobster and poach - keeping the temperature constant - for 6 minutes. While it’s in, check the sauce and adjust the seasoning with salt and the white wine vinegar. Remove the leeks from the frying pan and keep warm. Add a little fresh oil to the pan and put in the crushed potatoes, seasoning them lightly with some salt as you do so. Once the lobster has been poaching for 8 minutes, it’s time to serve. Using a food ring, place a circle of the sautéed leek, and top with the crushed potatoes. Add half of the tail meat, then the rest of the meat, topped by the claw. Spoon the sauce around the plate, with a little drizzled on top of the lobster. Garnish with a little parsley if wished, and serve. Food waste As ever, when using double cream, if you have some left and don’t know quite when you’ll use it, you can freeze it for future use. This only really works if it’s double cream. I’m assuming you don’t need ideas from me on what to do with the rest of the bottle of white wine …
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