Total Time: 30 min Prep Time: 30 min
1 per person,
at room temperature
Unsalted butter, slightly chilled, cut in small pieces (see instructions below for amount
1 tablespoon water
SPECIAL EQUIPMENT NEEDED:
Wooden or metal skewers, 1 per seafood tail
small containers (1/4 cup?) for dipping
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
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;
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:
1 ounce leaves, per person
1 tablespoon extra-virgin olive oil
1 large garlic clove thinly sliced
salt and pepper, to taste
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
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.
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.