Recipes | torontolife.com:
BUTTER POACHED LOBSTER
From Dan and Kristin Donovan proprietors of Hooked
BUTTER POACHED LOBSTER
From Dan and Kristin Donovan proprietors of Hooked
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Recipe photography by Ryan
Szulc
Courtesy of torontolife.com
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Prep Time: 45 minutes
Cook Time: 30 minutes
Serves 4
Ingredients
- 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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