If you’ve ever wanted to master the art of cooking lobster at home, this guide to Butter Poached Lobster and Homemade Lobster Stock is all you need. Whether you're preparing risotto, pasta, bisque, or simply serving the lobster as a show-stopping main course, these two techniques bring out the best in this luxurious seafood.
Butter Poached Lobster and Lobster Stock
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Servings
4
Prep Time
60 minutes
Cook Time
10 minutes
Learn how to make rich, golden lobster stock from shells and perfectly tender butter-poached lobster tail infused with garlic, herbs, and lemon. This elegant, flavor-packed duo is ideal for risottos, pastas, or serving on its own with a drizzle of melted herb butter.
Author:Sealand Quality Foods
Ingredients
-
4 lobster tails shells removed.
- 10 tablespoons unsalted butter cut into cubes
- 6 cloves garlic crush or sliced into half
- 3-4 sprigs Rosemary fresh
- 4-5 sprigs thyme fresh
- 1/2 teaspoon salt sea salt or citrus salt
- 1 teaspoon black pepper
- 1 lemon slices and zest
- 1/2 teaspoon chilli flakes
- 2 tablespoons chives minced or fresh herbs
- 4 lobsters tail shells only
- 1 onion cut into 4
- 2 celery stalks cut into 4
- 1 cup carrots roughly chopped
- 1/2 cup tomatoes baby tomatoes or whole, chopped
- 2 bay leaves dried or fresh
- 5 garlic cloves
- 1 Tablespoon peppercorns whole
- 1 1/2 teaspoons sea salt
- 6 thyme sprigs. Combine it with oregano or rosemary
Butter Poached Lobster
Lobster Stock
Directions
- The first step is to use a sharp scissors, and have gloves on to protect your hands as the shell can be prickly.
- Take the lobster tail and invert it so the softer shell is facing up. Cut through with a scissor along the length.
- Once fully open and cut through, use your hands to separate the meat from the shell carefully without breaking the meat.
- Remove the meat out of the shell, being careful not to break it up.
- You should have whole tail meat, and the shells completely void of meat.
- In a large enough pot, place all the stock ingredients in.
- Add in the lobster shells that were separated and bring to a boil.
- Cover the stock and let it simmer for about 45-60 minutes, the more it simmers, the richer the stock will be.
- Turn off the heat and strain the stock.
- Use a large strainer and pour all stock into it, and you’ll be left with a clear golden liquid.
- It's best to store the lobster stock in glass jars. Glass is usually fridge, freezer and microwave safe. You can also store it in a well sealed ziploc bag.
- To poach the lobster tails, you will use the lobster meat from the shells.
- Add the unsalted butter to a sauce pan over medium heat.
- Once the butter begins to melt, remove the foam on the top.
- Add the garlic cloves and herbs, then lower the heat to medium low and swirl the pan to infuse the butter
- Now add the lobster tail meat, and season them.
- Use a spoon and baste the flavored melted butter right over the tails while swirling the pan. This will help the lobster cook all the way through.
- Flip the lobster, keep swirling the pan and keep basting the tops with the butter until the lobster has cooked through.
- Before serving, remove the cooked lobster out of the sauce pan.
- To strain the butter, pour it through a sieve over a bowl.
- Don’t discard the excess butter. It makes a great sauce for many lobster recipes.
- To serve, place the cooked lobster in a plate and pour the liquid butter sauce over it.
- Garnish with lemon slices, chopped chives, chilli flakes, lemon zest and extra salt or pepper if needed.
