Wednesday, 13th November 2019
RECIPES Article
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This Month's Magazine
Butter Poached Lobster with Fresh Tomatoes

Butter Poached Lobster with Fresh Tomatoes

Easy to make lobster recipe and most pleasing end of summer Mediterranean recipe

Ingredients

  • 1 3/4 lb live lobster (or 2 uncooked lobster tails)
  • 2 tbsp water
  • 1/2 cup salted butter (1 stick), cut into 1 tablespoon chunks
  • 1 clove garlic, very finely minced
  • 2 tomatoes, cut into large chunks
  • 4-5 fresh basil leaves, chiffonade


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Method

  1. If using live whole lobster, bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Remove all lobster meat  from shell and cut into large chunks.
  2. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece  f butter. When butter has melted, add another piece. Continue  with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.
  3. Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, turning the lobster pieces every minute or so. Make sure mixture does not boil.  Remove lobster pieces and divide between 2 serving bowls.
  4. In the same saucepan with the remaining butter, turn the heat up just a bit, add the garlic. When fragrant, add the tomatoes and cook for just a couple of  minutes until the tomatoes have released some of the juices. Gently smash the  tomatoes a bit so more juice comes out. Throw in the basil and you’re done. Spoon tomatoes over lobster and serve immediately.



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