Poached Lobsters Homards Poches Recipes

HOW TO BUTTER POACH LOBSTER TAILS

Steps:

• In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
• Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
• Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°

POACHED LOBSTER WITH VEGETABLE MACEDONIA

Steps:

• Peel and wash 2 carrots with tops and 3 turnips with tops. Wash and de-string 2 handfuls of French beans. Cut these vegetables into very small dice (brunoise).
• Shell a handful of fresh peas.
• Heat salted water in a saucepan and prepare a bowl of water and ice cubes.
• Immerse all the vegetables in the boiling water for 4 minutes, then drain and plunge them in the ice water. Drain once more, put in a large bowl, and set aside.
• Pour 3 quarts of water and 1 3/4 cups of white wine into a large cooking pot. Add 10 black peppercorns and bring to a boil. Plunge a 1 1/2-pound lobster into the liquid, put on the lid, and cook for 5 minutes once it returns to a boil.
• Take the lobster out and, as soon as it's not burning hot, shell the tail, elbows, and claws. Remove the black intestinal vein. Take the sand sac from the head and collect the coral.
• Cut the shell of the head and tail in half lengthwise. Rinse and dry them.
• Cut up the meat and add it to the bowl of vegetables.
• Trim, wash, and finely chop 2 scallions and put them in a bowl. Add the lobster coral, 1/2 cup Greek-style yogurt, the juice of an unwaxed lemon, a little of its grated zest, and a pinch of Piment d'Espelette or hot paprika. Taste and correct the seasoning with salt and freshly ground black pepper.
• Pour this sauce into the bowl of vegetables and lobster. Stir gently, then distribute this mixture into the shells of the half tails and half heads.
• Arrange on a dish and keep cold until serving.

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.

POACHED LOBSTER WITH CAVIAR MOUSSE AND DIJON MUSTARD SAUCE

Steps:

• To make the caviar mousse, mix the mustard and the whipped cream gently together until smooth. Add the finely chopped shallots, and season with salt and pepper. Gently fold in the caviar without breaking the eggs. Set aside.
• To prepare the sauce, combine the creme fraiche with the mustard until it thins out a little. Season with salt and pepper.
• To serve the dish, simply place a cookie ring on the plate. Fill the ring with the caviar mixture, and remove the ring. Place half of a lobster tail on the caviar mixture, and a lobster claw in front of it. Drizzle some mustard sauce around the food. Decorate with some algae, toast, and a sprinkle with black mustard seeds.

DAN'S POACHED LOBSTER

Steps:

• To blanch the lobsters: Bring a large pot of water to a boil. Prepare an ice bath; set aside. Remove the tails and claws from lobsters. Place lobster tails into the boiling water, and cook for 3 minutes. Transfer to ice bath to stop cooking. Place the lobster claws in boiling water, and cook for 6 minutes. Transfer to ice bath to stop cooking. Remove meat from tails and claws; cut tail meat in half lengthwise; set aside.
• Remove the bodies from the shells and rinse; discard shells. Cut bodies into chunks; set aside.
• To make the broth: Heat oil in a large stockpot over medium heat. Add the onion, carrot, fennel, celery, and garlic. Cook, stirring occasionally, until onions are translucent, but not brown, about 5 minutes. Add the lobster body chunks. Raise heat to high, and cook until lobsters are translucent and sweaty about 2 minutes. Add wine, and bring to a boil. Cook until reduced by three-quarters, about 5 minutes. Stir in the thyme, tarragon, and carrot juice. Bring to a boil. Reduce to a simmer and cook for 30 minutes.
• Whisk the egg whites into carrot broth. Return to a simmer and cook until egg whites have coagulated (the egg whites will help remove the impurities resulting in a clear broth). Strain through a cheesecloth lined sieve into a clean saucepan and keep hot.
• To prepare the vegetables: Preheat oven to 300 degrees. Remove the outer leaves of the artichokes by snapping them off at the base. Slice off the green tops, then cut off the stems at the base. Use a melon baller to remove the chokes. Place artichokes in a small baking pan and cover with oil. Bake until tender when pierced with the tip of a knife, 35 to 45 minutes. Remove from oven and let stand until cool enough to handle. Remove from oil and cut into 1/2-inch wedges; set aside in a medium bowl. Reserve oil.
• Bring a large pot of salted water to a boil. Add the peas to the boiling water and cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the bowl with the artichokes; set aside. Add asparagus to boiling water and cook until bright green, about 2 minutes. Use a slotted spoon to remove from boiling water and add to the artichokes and peas. Drizzle vegetables with about 1 teaspoon of the reserved oil; reserve the remaining oil for another use. Season vegetables with salt, pepper, tarragon, and parsley.
• To assemble the dish: Heat beurre blanc in a medium saucepan over medium-low heat. Add lobster meat, and heat through. Be sure not to let it boil, or it will separate. Use a slotted spoon to remove lobster from beurre blanc, and drain on a paper towels. Blot off excess beurre blanc with a clean kitchen towel.
• Divide vegetables between 6 warm bowls. Place one tail and two claws in each bowl. Serve with broth ladled over lobster just before serving. Serve immediately.

POACHED LOBSTERS WITH BASIL SAUCE

Steps:

• Bring enough water to a boil to cover the lobsters when they are added. Put in lobsters and let water return to boil. Cook 10 minutes.
• Meanwhile, trim off ends of zucchini and steam or boil. To steam, place zucchini in top of a steamer rack and put rack over the steamer bottom containing boiling water. To boil, bring enough water to a boil to cover zucchini when added. Add the zucchini. Steam or boil the zucchini 4 minutes or until tender but still crisp. Drain.
• In the meantime, heat 1 tablespoon butter in a saucepan and add shallots. Cook until wilted. Add wine and basil. Bring to boil and cook until the liquid is almost evaporated. Add cream and bring to boil. Cook about 30 seconds. Swirl in remaining 2 tablespoons butter, salt and cayenne.
• Line a small saucepan with a sieve and pour the sauce into it. Press as much liquid as possible from the solids. Serve hot.
• Drain lobsters. It is best to remove meat from shells. It is easier, however, to split lobsters in half lengthwise and spoon small amounts of sauce on top. Serve zucchini cut into thin slices with melted butter brushed on top.