Butter-Poached vs Regular Lobster

Ingredients

• 2 lobsters Live Lobster (live, about 1.5‑2 lb each; will be steamed then meat removed)
• 1 stick Unsalted Butter (room temperature, cut into cubes)
• 0.25 cup Dry White Wine (dry, such as Sauvignon Blanc)
• to taste Salt (sea salt)
• to taste Freshly Ground Black Pepper
• 4 wedges Lemon Wedges (for serving (optional))

Instructions

1. Steam the Lobsters

   Fill the large pot with 2‑3 inches of water, bring to a gentle boil, place the steamer insert, add the live lobsters, cover and steam for about 5 minutes.

   Time: PT5M

   Temperature: 100°C

2. Ice Bath

   Immediately transfer the lobsters to a bowl filled with ice water for 2 minutes to stop the cooking process.

   Time: PT2M

   Temperature: 0°C

3. Remove the Meat

   Using kitchen shears or a sharp knife, split the shells, pull out the tail, claw, and knuckle meat, keeping the shells for presentation.

   Time: PT5M

4. Make Incisions in the Tail

   Lay the tail meat flat, skin side down, and make shallow cuts on the underside to help it lay flat while cooking.

   Time: PT2M

5. Prepare Butter‑Wine Sauce

   In a small saucepan melt the butter over low heat, add the wine, a pinch of salt and pepper, and let it simmer gently for 2 minutes.

   Time: PT2M

   Temperature: low heat

6. Butter‑Poach the Lobster

   Add the lobster meat to the saucepan, cooking 2‑3 minutes per side on low heat until the meat is opaque and tender.

   Time: PT5M

   Temperature: low heat

7. Plate and Serve

   Arrange the lobster tail, claws and knuckle meat on a serving plate, drizzle with any remaining butter‑wine sauce, and garnish with lemon wedges.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

2 g

Fat

22 g

Fiber

0 g