Butter Poached Lobster Shooters Recipes

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HOW TO BUTTER POACH LOBSTER TAILS



How to Butter Poach Lobster Tails image

Butter Poached Lobster Recipe In New England boiling and steaming are the traditional ways to cook lobsters, but there's another way. It's called butter poaching where the lobster meat is cooked to a sweet, tender buttery perfection. Learn how to butter poach lobster at home. Butter poached lobster is done by removing the meat from the lobster and gently...

Categories     Main Dish: Seafood

Time 18m

Yield Serves Six

Number Of Ingredients 5

2-3 tbsp. water
1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
(6) 3 oz. shucked and cleaned lobster tails
Small shallow pot or a saucepan
Instant Read thermometer (optional)

Steps:

  • In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
  • Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
  • Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°

Nutrition Facts : Calories 170

SOUS VIDE BUTTER-POACHED LOBSTER TAILS



Sous Vide Butter-Poached Lobster Tails image

Lobster tails turn out delicious when cooked sous vide. A feast for a special dinner or Valentine's day.

Provided by Bren

Categories     Seafood     Shellfish     Lobster

Time 40m

Yield 2

Number Of Ingredients 5

2 (6 ounce) lobster tails
2 slices lemon, plus more for garnish
2 teaspoons butter
1 pinch dried parsley
1 pinch granulated garlic

Steps:

  • Fill a large pot with warm water. Attach the sous vide cooker to the pot and set the temperature to 130 degrees Fahrenheit (54 degrees Celsius) and the time to 30 minutes.
  • Cutting the underside of the lobster tail with kitchen shears and remove the fins; carefully lift the meat out.
  • Place 1 slice of lemon in the bottom of a resealable zip-top bag. Place lobster tail over lemon and spread with butter. Season with a pinch of parsley and garlic. Seal the second half of the lemon, lobster, butter, and seasonings this way in a second bag.
  • Use the water immersion method to remove all air from the bags and place into the pot, securing with tongs so they are fully immersed.
  • When the time is up, remove the bags from the pot, open, and move the tails onto a warm plate.

Nutrition Facts : Calories 196.1 calories, Carbohydrate 3.7 g, Cholesterol 112 mg, Fat 8.1 g, Fiber 0.9 g, Protein 26.8 g, SaturatedFat 4.7 g, Sodium 553 mg, Sugar 0.1 g

BUTTER POACHED LOBSTER SHOOTERS



Butter Poached Lobster Shooters image

Butter poached lobster shooters are quick and great for parties.

Provided by Paula Deen

Categories     entertaining     seasonal     vegetarian

Time 10m

Yield 8

Number Of Ingredients 4

3 cloves garlic
4 to 6 fresh lobster tails
4 lb clarified salted butter
4 juiced fresh lemons

Steps:

  • Cook's note: This MUST be served warm
  • Reserve 1 cup of clarified butter and try to keep warm.
  • Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
  • While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.

BUTTER-POACHED LOBSTER ROLLS WITH CELERY FENNEL SLAW



Butter-Poached Lobster Rolls with Celery Fennel Slaw image

Provided by Eric Greenspan

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

Kosher salt and freshly cracked black pepper
Three 1 1/2- to 2-pound live Maine lobsters
2 tablespoons neutral cooking oil
1 white onion, thinly sliced
2 cloves garlic, chopped
2 fresh bay leaves
1 cup vermouth
1 cup heavy cream
1 pound unsalted butter, cubed, plus 2 tablespoons for toasting buns
1/4 cup yellow mustard seeds
1 cup red wine vinegar
1 tablespoon granulated sugar
1 head celery
1 head fennel, fronds reserved
1 ounce mustard oil
6 top-sliced hot dog buns

Steps:

  • Bring a large pot of salted water to a boil.
  • Remove the claws and tails from the lobsters. Boil the tails for 1 minute and the claws for 4 minutes, then remove from the water. Immediately remove the meat from the shells and set aside.
  • Add the oil to a medium saucepan over medium-high heat. Add and sweat the onions, garlic and bay leaves until the onions are translucent, about 3 minutes. Carefully add the vermouth and reduce until dry, about 2 minutes. Add the cream, then reduce by two-thirds, until thick. Slowly whisk in the pound of butter little by little until fully emulsified. Add the lobster tail and claw meat to the butter cream sauce and poach over low heat at 165 degrees F until cooked through, 7 to 10 minutes. Remove the lobster from the pan and allow to cool just to the touch. Rough chop and set aside.
  • Add the mustard seeds, vinegar, sugar and 1 tablespoon kosher salt to a small saucepan and bring to a simmer. Meanwhile, separate the celery into stalks. Using a Japanese mandoline, slice the celery into paper-thin strips. Cut the fennel bulb into quarters. Using the Japanese mandoline, slice the fennel bulb paper thin.
  • In a medium bowl, toss the celery slices, fennel slices, mustard oil and 2 tablespoons pickled mustard seeds. Taste and adjust as desired with more mustard seeds. Keep cool until ready to serve.
  • In a 12-inch cast-iron pan, melt the remaining 2 tablespoons butter and griddle the buns, top side-down, over medium-high heat until golden brown.
  • Open the buns and fill with spoonfuls of the lobster mixture. Top with a handful of the slaw and garnish with the reserved fennel fronds.

BUTTER POACHED LOBSTER SHOOTERS



Butter Poached Lobster Shooters image

Watch the video... http://youtu.be/GAn8zclX3Po I couldn't help but share this...it just looks way too good!

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Fish

Number Of Ingredients 4

4 pound(s) salted butter, clarified
6 - lobster tails, cut at belly
3 clove(s) garlic, smashed
- lemon juice

Steps:

  • CLARIFIED BUTTER: Place the butter in a heavy saucepan & melt slowly over low heat. Remove the pan from the heat & let stand for 5 minutes. Skim the foam from the top & slowly pour into a container, discarding the milky solids in the bottom of pan. What makes clarified butter so great is its higher smoke point. This means you can cook meats & fish at a higher temperature than you can with regular butter, making it ideal for pan frying. By clarifying the butter during a slow cooking process, you're able to strain out the milk solids that burn quickly as well as the water & salt. You'll lose about 1/4 of your original butter amount during the process & the clarified butter will keep, tightly covered in the refrigerator for about 1 month.
  • Reserve 1 C of clarified butter & try to keep warm.
  • Place lobster tails in a large pot & cover with the remaining butter. Add garlic to the pot. Poach on a low heat until the lobster shell changes color & meat is cooked. Allow to cool slightly & harvest meat from tails. Chop meat into bite size pieces.
  • While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat & drizzle with 1 tsp of the lemon juice in each shot glass.
  • Cook's note: This MUST be served warm!

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