How to Butter Poach Lobster Tails

Poaching in butter is a fantastic way to infuse Lobster, delicate pieces of fish or seafood with a rich, buttery flavor, and it's easier than you might think.

The melt-in-your-mouth succulence of a butter-poached lobster tail really knows no peers. The term "butter-poaching" is a bit misleading: Because butter solids separate from butterfat well before the poaching temperature of 180 degrees Fahrenheit, you must use a water-supported emulsion. Adding water keeps the butter creamy throughout the cooking process. Champagne adds a soft wonderful flavor.
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This is a simplified version of a recipe made famous by French Laundry's Chef Thomas Keller. Butter poaching or Beurre Monté, is a fancy French way of saying melted butter that stays emulsified, by slowly adding cubes of butter to hot water and whisking to ensure it stays liquid. 

Champagne, Lobster & Butter - it all comes together with this simple, yet lavish and sinfully delicious recipe!

Just open the back of the raw lobster tail up with a pair of scissors. Remove any vein and then gently remove the lobster from the shell by prying it with your fingers.


 Recipe:
 2-3 tbsp. water
2-3 tbsp. Champagne (or Chardonnay)
 8 cubes ( 2 lbs.) cold unsalted butter cut into 1 tbsp. pieces
(4) 12 oz. shucked uncooked Maine Lobster tails
Wood or Metal Skewers
Small shallow pot or a saucepan.
Instant Read thermometer (optional)
Directions:
 
In a saucepan, bring 2-3 tbsp. of water & 2-3 tbsp. champagne to a simmer over medium heat.
Whisk in 1 tbsp. butter, when butter melts add another piece. Continuing adding butter pieces- all 2 Lbs. (8 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 keep it under 180 F.
Take raw lobster tails, run a skewer threw them lengthwise - this will keep the tails from curling up and also make it easy to remove , turn or handle the hot tails. Cook for a total of 4-6 minutes,  turning tails in the butter mixture every 2 minutes. Again, make sure the butter does not come to a boil, reduce the heat if necessary.

skeweredtails
Using skewers is a great trick to keep your lobster tails from curling up during the cooking process.   Use either wood or metal - they both work equally well.

Skewers also make turning your lobster simple & easy!

"Butter poaching yields a tender, delicate lobster tail and works great on fish too.  Wild Alaska Ling Cod is absolutely incredible cooked in this manner. It's especially great to serve butter-poached shrimp with polenta or grits, or lobster with simple crispy roasted fingerlings or a potatoes gratin."


Get creative - here we have added some seared scallops, butternut squash spears & red potato sections to create a seafood masterpiece.

Poach the lobster until it reaches 140 F internal temp - carryover cooking will bring it to its ideal minimum internal temperature of 145 F.


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