Poached Lobsters Homards Poches Recipes

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.

POACHED LOBSTERS (HOMARDS POCHES)

Steps:

• Combine the water, vinegar, bay leaf, peppercorns, salt and lobsters in a kettle large enough to hold the lobsters comfortably. Cover closely.
• Bring to the boil over high heat. At the boiling point, let cook two minutes. Drain immediately.
• Cut the lobster crosswise in half at the point where the tail meets the body.

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.