Tuesday, August 27, 2013

Recipes | Hooked's Butter Poached Lobster

Recipes |

From Dan and Kristin Donovan proprietors of Hooked

Recipe photography by Ryan Szulc
Courtesy of
Prep Time: 45 minutes
Cook Time: 30 minutes

Serves 4

  • Coarse sea salt
  • 6 lbs live lobster, about 4 lobsters, each 1½ lb
  • Ice cubes
  • 1 lb butter, chilled and cubed
  • 1–2 tsp lemon juice or unoaked chardonnay
  • Generous pinches of salt
  • ¼ cup snipped chives
  • 1 tbsp tarragon, chervil or basil, or a mix, finely chopped

1. Bring a large lobster pot of heavily salted water to a boil. Submerge the lobsters, head first, in water. Cook for approximately 5 minutes per lb or about 8 to 10 minutes for a 1½-lb lobster. You may need to cook in batches, depending on the size of your pot. Fill a large bowl with water and ice cubes. After cooking, plunge immediately into ice water.
2. Once the lobster is cool enough to handle, cut off tail and claws using a large knife. Use kitchen shears to cut through shells and remove meat. Start with the soft underside of the tail. Pull apart the outer edges of the shell and remove the tail meat in one piece. Cut along both edges of the claw to expose the meat underneath. Working gently, wiggle meat from shells. Remove legs from body and pull off top joints. Press and roll a rolling pin or wine bottle firmly over the lobster’s legs from claw to tip, squeezing out the meat as you go. Set aside.
3. Place ¼ cup water in a medium-sized stainless steel pot. Set over medium heat. Bring to a boil. Whisk in chilled butter, 2 cubes at a time. Once cubes have almost melted, add 2 more, whisking constantly at a gentle simmer. Continue adding butter until the sauce is smooth and yellow and has the consistency of a puréed soup. Add lemon juice or chardonnay and salt. Taste and add more as needed.
4. Add lobster pieces to pot, keeping heat at medium. Heat for 6 to 8 minutes until lobster and sauce are warm but not boiling. Stir in herbs.

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