How To Poach Lobster Tail In Butter Recipes

SOUS VIDE BUTTER-POACHED LOBSTER TAILS

Steps:

• Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
• Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
• Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
• Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
• When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

PERFECT POACHED LOBSTER

Steps:

• Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.

HOW TO POACH LOBSTER TAIL IN BUTTER

Steps:

• Place the lobsters in a pan and measure the water. Get out a large skillet or pan and put three 1.5 to 2 pound (680 to 907 g) lobsters in it. Pour enough cold water to cover the lobsters. Take the lobsters out of the pan and pour the water into a measuring jug. This measurement will tell you how much butter you'll need for poaching the lobsters later.
• Bring water with vinegar to boil. Pour the water from the measuring jug into a large pot. Stir in 1 tablespoon (30 ml) of white vinegar for every quart (0.9 liters) of water and turn the heat to high. Bring the water to a boil and turn off the heat.
• Steep the lobsters in the liquid for 2 to 3 minutes. Place the lobsters back into the large skillet or pan and carefully pour the hot vinegar and water over them. Put the lid on the pan and steep the lobsters for a few minutes to cook them a little. Steep the lobsters for 2 minutes, if you're using 1.5-pound (680 g) lobsters or 3 minutes, if you're using 2-pound (907 g) lobsters. Leave the hot water in the pan to poach the lobster meat later.