🧈 Butter-Poached Lobster with Creamy Herb Sauce
🛒 Ingredients:
For the Lobster:
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2 lobster tails (or 1 whole lobster per person, shelled)
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1 cup unsalted butter (cut into chunks)
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Salt, to taste
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Optional: a few sprigs of thyme or a bay leaf
For the Creamy Herb Sauce:
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1 tbsp butter
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1 small shallot, finely minced
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2 cloves garlic, minced
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½ cup dry white wine or seafood stock
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½ cup heavy cream
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1 tsp Dijon mustard (optional for depth)
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2 tbsp fresh herbs, finely chopped (e.g., parsley, chives, tarragon, dill)
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Juice of ½ a lemon
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Salt and pepper, to taste
👩🍳 Instructions:
1. Prepare the Lobster
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If using tails, cut through the top shell lengthwise with kitchen shears and carefully pull out the meat (keeping it attached at the end if you like for presentation).
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Set aside at room temperature while you prep the sauce and butter bath.
2. Make the Herb Sauce
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In a small saucepan, melt 1 tbsp butter and sauté the shallot until soft, about 2–3 minutes.
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Add garlic and cook for 30 seconds.
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Pour in the white wine and reduce by half.
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Stir in the cream and Dijon, then simmer gently until thickened, 4–5 minutes.
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Stir in fresh herbs, lemon juice, salt, and pepper to taste. Keep warm.
3. Butter-Poach the Lobster
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In a saucepan over low heat, melt the butter gently — do not boil.
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Add lobster meat and poach gently in the butter for 5–7 minutes, depending on thickness, until just opaque and tender.
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Do not let the butter simmer — it should be just warm enough to slowly cook the lobster.
4. Assemble & Serve
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Plate the lobster, spoon the herb sauce generously over the top.
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Serve with:
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Creamy mashed potatoes or cauliflower purée
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Buttered asparagus or roasted vegetables
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Crusty bread for soaking up extra sauce
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🔥 Pro Tips:
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Use a thermometer: Butter should stay around 160–180°F (71–82°C) to avoid overcooking the lobster.
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Clarify your butter if you want a clearer poaching liquid (removing milk solids).
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Add a splash of vermouth or champagne to elevate the sauce even more.
Would you like a wine pairing, a low-carb side option, or instructions for prepping whole lobster?