The first time I had lobster
tail was years ago at a 5 Star restaurant in Portland Oregon,
it was very delicious and very expensive but the flavor was superior to
any seafood I had ever eaten.
They were served with a small dipping container of clarified butter, garlic salt
and sliced toasted almonds... I thought I was in
heaven.
Because the lobster tail was so good I attempted to prepare them in my
kitchen
doing the 'piggyback' method as they did by putting the meat on top the shells and
baking them briefly then finishing them under the broiler.
This method was okay but when I purchased Thomas Keller's French Laundry
Cookbook and tried his recipe of poaching lobster tail in butter,
this was fantastic, so moist, packed with flavor, far superior to any
other method, I was hooked!
I hope you will try this method and come to the same conclusion as I
did... Bon Appetit..
How to Cook Lobster Tail Recipe
recipe,
photograph and presentation all created
by www.finedinings.com
slowly poach
lobster tail ...
they will not be tough or rubbery
Lobster Tail Preparation
1 Lobster Tail at room temperature per person, remove the shell, keep the tail
intact
1 wooden or metal skewer for each one
Insert wooden or metal skewers lengthwise into each tail to prevent them from curling.
This can be done ahead.
How much emulsified butter
(beurre monte) is needed for poaching?
Restaurants keep a
large supply on hand at all times, home cooks like me do not.
Therefore, I developed this formula for this recipe:
Fit each lobster tail in a skillet single layer side by side, add just enough water to cover; remove lobster;
pour water left in the skillet into a measuring cup; this is the exact amount of
unsalted butter needed to poach the number of lobster you are preparing. This can be done ahead.
How to Cook
Lobster Tail? Poach them slowly in emulsified butter (beurre monte)
easy Beurre Monte Recipe
1 tablespoon water
Pre-measured non-salted butter, slightly chilled, cut into little
chunks
Thermometer
In the same skillet
water was measured bring 1 tablespoon water to boil, reduce heat to
low and slowly add butter 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 lobster tails
to the skillet maintaining a controlled temperature. I have found a temperature of 175° works best
to poach for
me. They 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.
How
to Serve...
see my 8 Course Dinner Menu with
pictures for more ideas
or try this:
fresh spinach leaves
Olive Oil
garlic clove sliced
salt and pepper, to taste
small serving containers for dipping butter
garlic salt
sliced almonds, toasted
Small Red Potatoes carved
into Mushroom Shapes
In a large skillet sauté spinach over high heat briefly in olive oil with sliced
garlic, add salt and pepper; spoon onto individual plates.
Prepare small red potatoes carved into mushroom
shapes. Serve
approximately 3 carved potatoes per person.
Remove skewers from tails, place one on each plate over
the bed of freshly sautéed spinach ...the colors are beautiful!
Spoon emulsified butter
(beurre monte) into small individual serving containers, add a small amount of garlic salt and sliced toasted almonds to the butter; serve
on the plate as a delicious dipping sauce.
This is so elegant, a delicious gourmet way to serve, it
is one of my all time favorites... try it and see.... it's a
keeper!
Note:
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 tail.
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