Poached Lobster with Lemon-Dill Butter

Ingredients

• 2 whole Maine lobster tails, shells removed
• ½ pound unsalted European-style butter, cubed
• ⅛ cup dry white wine
• 1 tablespoons fresh lemon juice
• ½ tablespoon lemon zest, finely grated
• 1½ tablespoons fresh dill, chopped
• ¼ teaspoon kosher salt
• ⅛ teaspoon white pepper

Method

1. 1Place the butter and white wine in a wide, heavy-bottomed saucepan over low heat.
2. 2Whisk the butter constantly as it melts to create a uniform, opaque poaching liquid.
3. 3Slide the lobster tails into the butter, ensuring they are fully submerged.
4. 4Maintain the butter temperature between 160°F and 180°F for 6 to 8 minutes.
5. 5Remove the lobster when the meat becomes opaque and firm to the touch.
6. 6Whisk the lemon juice, zest, dill, salt, and white pepper into the butter remaining in the pan.
7. 7Slice the tails into medallions and spoon the warm, herbaceous butter emulsion generously over the top.

Nutrition per serving