Porter House's "Butter Poached Lobster" - Untouchables

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

1. 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

2. 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

3. 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

4. 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

5. 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