Lobster Tail

How to cook Lobster Tails to Perfection


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Lobster tails should be poached in butter, they are very delicate and can be easily overcooked.  
I like to serve them on a bed of freshly sautéed spinach, the color combination is vivid but most importantly 
the flavors marry together beautifully.
See my 8 Course Lobster Tail Dinner Menu using this seafood entree... delicious!

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Lobster Tail
Lobster Tail poached in butter


How to Cook Lobster Tails
recipe, photograph and presentation all created by Peggy Bucholz www.finedinings.com



Recipe Type: Lobster tail, Dinner Party, Seafood, main entree

Total Time: 30 min
Prep Time: 30 min
Yield: many

Ingredients:

Lobster Tails, 1 per person, at room temperature
Unsalted butter for poaching (instructions below), slightly chilled, cut into small chunks
1 tablespoon water
1 ounce fresh spinach leaves, per person
1 tablespoon extra-virgin Olive Oil
1 large garlic clove thinly sliced
salt and pepper, to taste
baby red potatoes cut into mushroom shapes, 3 per person (recipe below)
1 teaspoon butter melted, per person
pinch of garlic powder, per person
1/2 teaspoon toasted sliced almonds, per person

  SPECIAL EQUIPMENT NEEDED:
  Wooden or metal skewers, 1 per person
  Thermometer
  1/4 cup containers for dipping, 1 per person

Preparation:

Prepare lobster tails:  Remove the shell, keep tails intact.  Insert one skewer lengthwise into each lobster tail to prevent them from curling.  I like to use wooden skewers so that I can trim them to fit snugly within my poaching skillet.  This can be done in advance. 

Determine amount of unsalted butter (beurre monte) you will need for poaching: Restaurants keep a large supply of beurre monte on hand at all times, home cooks like me do not.  Therefore, I developed this formula to determine how much butter I will need for the amount of lobster tails I will be poaching.  Fit lobster tails snugly in a skillet single layer side by side, add just enough water to cover; remove lobsters; pour water left in the skillet into a measuring cup; the amount of water in the measuring cup is the exact amount of unsalted butter needed to poach the number of lobster tails you are preparing. This can be done in advance.

How to cook lobster tails: In the same skillet water was measured and then removed, add 1 tablespoon water and bring to a boil, reduce heat to low and slowly add the slightly chilled chunks of unsalted butter to the skillet whisking to emulsify. Insert thermometer keeping temperature between 160° and not over 180° degrees. Do not boil or the emulsion will break and separate, (don't worry, it is still useable).  Add room temperature lobster tails to the skillet maintaining a controlled temperature.  I have found a temperature of 175° works best to poach for me. The lobster will be moist, not dried out that often happens when they are baked or broiled. This method infuses them with a delicate flavor, perfectly cooked in 4 to 7 minutes depending on their size.  Do not overcook or they can become tough and rubbery.  Once you have prepared lobster tails this way, I would imagine you will not go back to baking or broiling them; this method is excellent and so easy to do.

Prepare spinach: Put olive oil in a large skillet over medium high heat, add spinach leaves, sliced garlic, salt and pepper; saute briefly until spinach is wilted.  Remove from heat, divide spinach among plates.

Prepare mushroom shaped potatoes: These can be prepared in advance.  Click here for easy instructions and view the picture...Small Red Potatoes carved into Mushroom Shapes  these potatoes are so cute, easy to cut and will certainly delight your guests making a very special and elegant dinner party.  

How to serve lobster tails: Remove skewers from lobster, place one on each plate on top the freshly sauteed spinach...  the colors are beautiful!  Spoon emulsified poaching butter (beurre monte) into each 1/4 cup individual serving containers, add a pinch of garlic powder and 1/4 teaspoon sliced toasted almonds to the butter containers; serve on the plate as a delicious dipping sauce.  Toss potatoes with melted butter and arrange 3 on each plate  


Note:
I freeze any leftover emulsified butter (beurre monte, a French term for emulsifying butter at a low temperature), I use it to enhance vegetables, soups and seafood recipes or use it to cook your next seafood tails.


Wine recommendation: Champagne; Pinot Grig; Sauvignon Blanc; Chardonnay


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