Perfect Poached Lobster Recipes

BUTTER POACHED LOBSTER TAILS WITH CAVIAR MOUSSE RECIPE:

Steps:

• Prepare Caviar Mousse and Dijon Mustard Sauce ahead of time (see below).
• Prepare Beurre Monte (see below).
• When you are about an hour from serving the lobster tails, take them out of the refrigerator and bring them to room temperature.
• When ready to poach the lobster tails, in a pan large enough to hold the lobster tails and using a cooking thermometer, bring the prepared Beurre Monte up to at least 160 degrees F., but not over 190 degrees F.
• Depending on how large and how many lobster tails you are preparing, will determine how long to poach them. It usually takes from 5 to 7 minutes or until an instant-read meat thermometer register an internal temperature of 140 to 145 degrees F. Do not overcook - the lobster should not be rubbery but of a soft consistency - almost as if not completely cooked. The lobster should be white and not very opaque in color. When done, remove them from the Beurre Monte and serve.
• To Serve: Place a cookie ring on individual serving plate. Fill the ring with the Caviar Mousse (carefully remove the ring, lifting upward). Place prepared lobster tail on the Caviar Mousse. Drizzle some Dijon Mustard Sauce around the food and sprinkle a few caviar eggs on sauce . Drizzle a little of the Beurre Monte over the lobster tail. Repeat with remaining portions.
• Definition of Beurre Monte: Butter is an emulsification of 80% milk fat, 18% water, and 2% milk solids. Heating butter above 160 degrees will cause it to "break" or separate into its different composition parts. A Beuree Monte is a techniques of keeping melted butter in an emulsified state between 180 degrees and 190 degrees, which is sufficient to poach meats or vegetables.
• Using just a little bit of water helps the emulsion process in preparing Beurre Monte. Whether you emulsify 4 tablespoons (2 ounces) or 1 pound of butter, just one (1) tablespoon of water will do.
• Determine how much butter you will need for the Beurre Mont by placing the lobster tails in a large enough pan, side by side; add just enough water to cover. Immediately remove the lobster tails, drain them, set aside; and measure the water in the pan. You will need this amount of butter to cover and poach the tails.
• In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking constantly to emulsify.
• Once the emulsion is started, more butter may be whisked in.
• Hold the temperature of the Beurre Monte to between 160 and 190 degrees F. for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce.
• Make the Beurre Monte close to the time it will be used and maintain it in a warm place. If you have extra Beurre Monte it can be refrigerated and reheated to use as melted butter or it can be clarified. The prepared Beurre Monte can be frozen and used anytime on vegetables or seafood.
• I adapted these recipes for Caviar Mousse and Dijon Mustard Sauce originally by Guy Martin, Le Grand Vefour, France - Food Network Television, Episode #FW1A12
• 3 tablespoons Dijon mustard2 cups lightly whipped cream1 shallot, finely choppedSalt and pepper to taste2 ounces caviar
• In a medium-size bowl, gently combine the Dijon mustard and whipped cream until smooth. Add the finely chopped shallots and season with salt and pepper. Gently fold in the caviar without breaking the eggs.
• May be made 1 hour in advance of being served.
• In a small bowl, combine creme fraiche with Dijon mustard and white wine until it thins out a little. Season with salt and pepper.
• This sauce may be prepared several days in advance.

PERFECT POACHED EGGS

Steps:

• Pour 2 tablespoons of vinegar into the poaching water.
• Crack open eggs one at a time, into a small bowl.
• Bring the water to a boil, then reduce temperature.
• When water reaches a gentle simmer, pour egg into a ladle.
• Gently transfer eggs into simmering water.
• The egg whites will coagulate instantly & the vinegar will change the pH level of the poaching water.
• Poach the eggs for 3 minutes spooning the simmering water over the eggs.
• When the whites become opaque and feel firm to the touch they are done.
• Gently remove eggs with a slotted spoon and lay them on sheets of paper towel to dry.
• Serve immediately.

BUTTER POACHED LOBSTER SHOOTERS

Steps:

• Reserve 1 cup of clarified butter and try to keep warm.
• Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
• While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.

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.

PERFECT BUTTER POACHED LOBSTER TAIL

Steps:

• To a large pot, add water and heat over medium until it begins to simmer.
• Reduce heat to low and slowly add butter, whisking continuously. Do not allow to come to a boil as it will.
• Shuck the lobster tails by cutting up the middle of the inside with a kitchen scissors, and then gently prying the meat from the shell with your fingers. This is slow work, so allow for enough time (and patience) to get it done without compromising the lobster meat.
• Thread a wooden or metal skewer through the lobster tail meat to keep it from curling while cooking. If your wooden skewer is too long, you can shorten it by breaking or cutting it to the right size.
• Add the lobster tails to the butter bath and cook over low, continuously spooning butter over the top of the tails.. Cook for 3 minutes on each side, then remove from the pot.
• Remove from the pot and remove the skewers before serving.