Porter House's "Butter Poached Lobster" - Untouchables
Porter House's "Butter Poached Lobster" - Untouchables is a medium American recipe that serves 4. 620 calories per serving. Recipe by Eater on YouTube.
Prep: 20 min | Cook: 15 min | Total: 50 min
Cost: $47.65 total, $11.91 per serving
Ingredients
- 1.5 lb Live Lobster (fresh, 1.5 lb each, split lengthwise)
- 1 cup Unsalted Butter (cut into cubes, melted slowly)
- 2 bunches Fresh Chard (stems removed, leaves roughly chopped)
- 0.1 g Saffron Threads (a pinch, steeped in 2 Tbsp warm water)
- 2 pods Green Cardamom Pods (lightly crushed)
- ½ bean Vanilla Bean (split and scraped; only seeds used)
- 2 medium Carrots (peeled and cut into thin ribbons)
- 2 stalks Celery Stalks (cut into thin matchsticks)
- to taste Sea Salt (preferably kosher)
- to taste Freshly Ground Black Pepper
- 1 whole Lemon Wedges (for serving)
Instructions
Prepare the Lobster
Bring a large pot of salted water to a rolling boil. Using kitchen shears, quickly split each live lobster lengthwise by cutting through the shell from head to tail; remove the tomalley if desired and set the meat aside.
Time: PT5M
Temperature: boiling
Make the Butter Broth
In a butter poaching pan, melt the butter over low heat. Add the chopped chard stems first, sauté 2 minutes, then add the chard leaves, crushed cardamom pods, vanilla seeds, and the saffron‑water mixture (saffron steeped in 2 Tbsp warm water for 5 minutes). Stir gently and add 2 cups water to create a fragrant broth; season with salt and pepper.
Time: PT7M
Temperature: low
Poach the Lobster
Reduce the broth to a gentle simmer (≈85 °C). Submerge the lobster meat, skin side down, in the butter broth. Poach for 8‑10 minutes, turning once, until the meat is opaque and just cooked through. Use tongs to test firmness.
Time: PT10M
Temperature: ≈85°C
Prepare the Vegetable Garnish
While the lobster poaches, toss the carrot ribbons and celery matchsticks in a skillet with a teaspoon of butter over medium‑high heat for 3‑4 minutes until just tender but still crisp. Season lightly with salt.
Time: PT4M
Temperature: medium‑high
Plate and Serve
Arrange the poached lobster halves on warm serving plates. Spoon the aromatic butter broth over the lobster, scatter the sautéed carrot‑celery ribbons and remaining chard leaves around, and garnish with lemon wedges. Serve immediately with a crisp white wine.
Time: PT4M
Nutrition Facts
- Calories
- 620
- Protein
- 38 g
- Carbohydrates
- 12 g
- Fat
- 44 g
- Fiber
- 3 g
Dietary info: Pescatarian, Gluten-Free
Allergens: Shellfish, Dairy
Ingredient Substitutions
- Instead of Unsalted Butter: clarified butter, ghee
- Instead of Fresh Chard: spinach, kale
- Instead of Saffron Threads: turmeric for color (no flavor)
- Instead of Green Cardamom Pods: ground cardamom (¼ tsp)
- Instead of Vanilla Bean: pure vanilla extract (¼ tsp)
- Instead of Carrots: jicama ribbons
- Instead of Celery Stalks: fennel stalks
Equipment Needed
- Large Stockpot
- Butter Poaching Pan or Wide‑bottomed Pot
- Kitchen Shears
- Tongs
- Ladle
- Fine Mesh Sieve (optional)
- Cutting Board
- Chef’s Knife
- Small Bowl (for saffron infusion)
- Serving Plates
Critical Steps — Do Not Skip
- Splitting live lobster safely
- Maintaining a low simmer for the butter broth to prevent separation
- Poaching lobster just until opaque to avoid overcooking
Chef Tips from the Video
- Add a splash of dry sherry to the broth for extra depth.
- Finish the dish with a drizzle of clarified butter for a glossy finish.
Troubleshooting
Butter broth separates or looks oily
Reduce heat immediately; whisk gently and add a splash of cold water to re‑emulsify.
Lobster meat is rubbery
Poach for no more than 10 minutes; remove as soon as the meat turns opaque and firm.
Saffron flavor is weak
Steep saffron longer (10 minutes) and use the infused liquid fully in the broth.
Storage
Refrigerator: Store leftover lobster and broth in airtight containers for up to 2 days; reheat gently over low heat.
Freezer: Lobster meat can be frozen raw for up to 3 months; butter broth freezes well for 1 month.
Room temperature: Do not leave butter broth at room temperature for more than 2 hours.
Make-Ahead Tips
- The butter broth can be prepared up to 12 hours ahead; keep warm on the stove or in a thermos.
- Vegetable ribbons can be sliced and stored in ice water to retain crispness.
Frequently Asked Questions
What is the cultural significance and history of butter poached lobster in New York fine‑dining cuisine?
Butter poached lobster became a hallmark of upscale New York seafood restaurants in the early 2000s, offering a richer alternative to traditional boiled lobster. The technique showcases the city’s emphasis on luxurious, buttery sauces that pair well with premium wines, reflecting New York’s status as a culinary capital.
How does butter poached lobster differ from classic boiled lobster in terms of flavor and texture?
Poaching lobster in butter infuses the meat with a silky, buttery richness while keeping it tender, whereas boiling can leach flavor into the water. The butter broth also carries aromatic spices, creating a more complex palate than plain boiled lobster.
What regional variations of butter poached lobster exist within American coastal cuisine?
In the Pacific Northwest, chefs often add cedar plank smoke to the butter broth, while in the Gulf Coast, a touch of Cajun seasoning is common. The New York version highlighted by Eater emphasizes saffron, cardamom, and vanilla for an elegant, aromatic profile.
What traditional side dishes are served with butter poached lobster in upscale New York restaurants?
Typical accompaniments include lightly sautéed seasonal greens such as chard or spinach, carrot‑celery ribbons, and a drizzle of clarified butter. Some establishments also serve a citrus‑based beurre blanc or a light herb vinaigrette.
During which occasions is butter poached lobster traditionally served in New York dining culture?
It is a popular choice for celebratory events such as anniversaries, New Year’s Eve galas, and high‑end business lunches, where the luxurious presentation and wine‑friendly profile enhance the festive atmosphere.
What makes butter poached lobster a unique dish within American seafood cuisine?
The combination of a butter‑based poaching medium with exotic aromatics like saffron, cardamom, and vanilla creates a layered flavor that is both decadent and refined, setting it apart from more straightforward boiled or grilled lobster preparations.
How has the butter poached lobster technique evolved over time in New York restaurants?
Initially, chefs used simple butter and herbs; over the past decade, they have incorporated global spices, precise temperature control, and clarified butter emulsions to achieve a consistently silky broth and to pair with a broader range of wines.
What are the most common mistakes to avoid when making butter poached lobster at home?
Common errors include letting the butter broth boil, which causes separation; over‑cooking the lobster, resulting in rubbery meat; and under‑seasoning the broth, which can make the dish taste flat. Keep the broth at a gentle simmer and monitor the lobster closely.
Why does this recipe use butter poaching instead of grilling or steaming the lobster?
Butter poaching gently cooks the lobster while continuously basting it in a flavorful, aromatic liquid, preserving moisture and infusing the meat with the broth’s spices—something grilling or steaming cannot achieve as uniformly.
What does the YouTube channel Eater specialize in?
The YouTube channel Eater focuses on food journalism, restaurant reviews, culinary trends, and in‑depth cooking tutorials that explore both classic and modern dishes from around the world.
How does the YouTube channel Eater's approach to seafood cooking differ from other cooking channels?
Eater combines rigorous culinary research with high‑production values, often highlighting restaurant‑level techniques like butter poaching and providing context about ingredient sourcing, which sets it apart from more home‑cooking‑focused channels.
Last updated: August 30, 2026
