Dinner

Butter Poached Lobster

Name: Butter Poached Lobster
Cook time: 25 min
Total time: 25 min
Ingredients: 4 whole 1.5-pound lobsters, live; 2 pound unsalted European-style butter, cubed and chilled; ½ cup dry white wine; 4 tablespoons cold water; 2 small shallot, finely minced; 2 sprig fresh tarragon; 1 teaspoon kosher salt; 2 tablespoon fresh lemon juice

25 min650 kcal

The aroma of sweet, oceanic cream rises as the lobster meat gently transforms into a silk-like opaque medallion within a bath of emulsified butter. This classic technique relies on low, steady heat to preserve the delicate structure of the shellfish, yielding a clean, concentrated richness that defines luxury dining.

＋ Add this to my week

Free, and no account needed — the nutrition comes with it.

Jump to nutrition ↓

Ingredients

4 whole 1.5-pound lobsters, live
2 pound unsalted European-style butter, cubed and chilled
½ cup dry white wine
4 tablespoons cold water
2 small shallot, finely minced
2 sprig fresh tarragon
1 teaspoon kosher salt
2 tablespoon fresh lemon juice

Method

1Plunge the lobsters into a large pot of boiling salted water for 3 minutes to set the shell, then immediately transfer them to an ice bath.
2Remove the meat from the shells by twisting off the claws and tail, ensuring the tail meat remains in one intact piece.
3Combine the wine, water, and minced shallot in a medium saucepan over medium heat until the liquid reduces by half.
4Whisk the chilled butter into the reduction one cube at a time, maintaining a gentle heat so the emulsion remains stable and glossy.
5Submerge the lobster meat into the butter bath, keeping the temperature between 160°F and 180°F.
6Poach the lobster for 6 to 8 minutes until the meat is opaque and firm to the touch.
7Strain the butter sauce through a fine-mesh sieve and stir in the lemon juice and chopped tarragon.