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Lobster Tail Poached in Butter
this is the best way to prepare this delicate seafood entree

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Slowly poaching in a beurre monte, is the best because they are very delicate and can be easily overcooked. Serve on a bed of spinach, it is a delicious combination. See my Gourmet small red potatoes carved into mushroom shapes and my 8 Course Lobster Tail Dinner Menu using this seafood entree... so exquisite!

Lobster Tail
recipe, photograph, presentation all created by
Peggy Bucholz www.finedinings.com


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Total Time: 30 min    Prep Time: 30 min   

Ingredients:

Lobster Tail, 1 per person, at room temperature
Unsalted butter, slightly chilled, cut in small pieces (see instructions below for amount needed)
1 tablespoon water

SPECIAL EQUIPMENT NEEDED:
  Wooden or metal skewers, 1 per seafood tail
  Thermometer
  small containers (1/4 cup?) for dipping

Preparation:

Prepare seafood: Remove the shell, keep tail intact. Insert one skewer lengthwise into each 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 I will need for the amount to be poached. Fit tails snugly in a skillet single layer side by side, add just enough water to cover; remove them; 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 tails you are preparing. This can be done in advance.

How to cook the 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 pieces of butter whisking to emulsify. Insert thermometer keeping temperature between 160 degrees 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 tails to the skillet maintaining a controlled temperature. I have found a temperature of 175 degrees works best to poach. The tails will be moist, not dried out that often happens when they are baked or broiled. Cooking them this way infuses them with a delicate flavor, perfectly done in 4 to 7 minutes depending on their size. Do not overcook or they can become tough and rubbery. Once you have prepared them this way, I would imagine you will not go back to baking or broiling them; this method is excellent and so easy to do.

How to serve: Remove skewers, place seafood on top the spinach... the colors are beautiful! Spoon beurre monte into serving containers, add pinch of garlic powder and 1/2 teaspoon toasted sliced almonds, put on plates. Carefully toss potatoes with melted butter, arrange 3 on each plate and serve.


If you use Spinach:
Ingredients:
1 ounce leaves, per person
1 tablespoon extra-virgin olive oil
1 large garlic clove thinly sliced
salt and pepper, to taste

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

If you use Potatoes: See my recipe: ..Small Red Potatoes carved into Mushroom Shapes
Ingredients:
you will need per person:
3 baby red potatoes carved into mushroom shapes
1 teaspoon butter melted

Preparation:
These can be prepared in advance. See recipe for easy instructions and view the picture...these are so cute, easy to carve and will certainly delight your guests making a very special and elegant dinner party.


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

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