Tuesday, 4th August 2020

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


  • 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



  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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