How to poach Lobster 🦞

Ingredients

• 4 tails Lobster Tails (fresh or frozen, thawed; about 6 oz each)
• 0.5 cup Unsalted Butter (cold, cut into cubes)
• 0.25 cup Water (cold)
• 1 tsp Kosher Salt
• 0.5 tsp Freshly Ground Black Pepper
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tbsp Fresh Parsley (chopped, optional garnish)
• 1 clove Garlic Clove (minced, optional)

Instructions

1. Prepare Lobster Shells

   Using kitchen shears, cut the top of each lobster tail shell lengthwise, pull the meat out while keeping the shell intact for serving.

   Time: PT10M

2. Season Lobster Meat

   Season the extracted lobster meat with kosher salt and freshly ground black pepper.

   Time: PT2M

3. Cook Lobster Meat

   Bring a large pot of salted water to a rolling boil. Add the lobster meat and cook 6–8 minutes, until the flesh turns opaque.

   Time: PT8M

   Temperature: boiling

4. Dry Lobster Meat

   Transfer the cooked lobster meat to a plate and pat dry with paper towels.

   Time: PT2M

5. Make Bermonte Butter Sauce

   In a saucepan, combine the cold butter cubes and cold water. Heat over low heat, whisk continuously until the butter emulsifies into a smooth, glossy sauce.

   Time: PT5M

   Temperature: low heat

6. Finish Sauce

   Stir in lemon juice, minced garlic (if using), and chopped parsley. Remove from heat.

   Time: PT1M

7. Assemble Lobster Spoons

   Place the cooked lobster meat back into its shell (or a serving spoon), then drizzle generously with the warm Bermonte butter sauce.

   Time: PT2M

8. Serve

   Present the lobster spoons on a platter, garnish with extra parsley if desired, and enjoy.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

20g

Carbohydrates

2g

Fat

18g

Fiber

0g