Butter Poached Maine Lobster Tails
from http://www.lobsterfrommaine.com/

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. Butter poached lobster is done by removing the meat from the lobster and gently cooking in melted butter at a gentle simmer and never a boil. Butter poach lobster cooks the lobster meat slowly and gently so as not to make the meat tough.

Beurre Monte

The term “butter-poaching” is a bit misleading: Because butter solids separate from butterfat well before the poaching temperature of 180 to 190 degrees Fahrenheit, you must use a water-supported emulsion. Adding water keeps the butter creamy throughout the cooking process.

This recipe doesn't use a Beurre Monte, the name of the technique used to keep the butter creamy throughout the cooking process, but many recipes do. The technique is to mount, or add small amounts, of butter to a small amount of hot water. The technique is fundamental: Heat 1 - 2 tablespoons of water to a gentle simmer and add butter, about 1 tablespoon at a time while whisking to incorporate. Control your heat — if you let the emulsion boil, it breaks.

For the Butter Poached Maine Lobster Tails recipe below, cut the butter into tablespoon-sized pieces and bring 1 tablespoon of water to a simmer. With a whisk in one hand and the portioned butter at the ready, drop a pat of butter in and slowly whisk — let it melt gently; the boiling will subside. Continue mounting the rest of the butter into the water a pat at a time. Check the temperature of the beurre monte using an instant-read thermometer — 180 to 190 F is the target. Now it is time to poach your lobster tails. Cook until the lobsters reach an internal temperature of 140-145°. Do not overcook - the lobster should not be rubbery but of a soft consistency

Butter Poached Maine Lobster Tails

3 large lobster tails cut in 1/2 in the shell
1 1/2 stick of butter
Herbs of your choice: tarragon, dill, parsley, cilantro, basil or a mixture of all

In a skillet melt the butter on low heat. [See instructions for making a beurre monte above]

Once melted add the tails flesh side down and cook on low heat (you are poaching, not boiling) spooning butter over the shell once in a while for about 10-15 minutes

Turn the tail on shell side and continue basting. The tails are ready when the shells are bright red and the lobster meat is somewhat firm and opaque.

Serve directly from the pan with lemon wedges, herbs and crusty bread

To Make a Sauce

Note: You can also take the tails out of the shells. Turn the heat to medium high and deglaze the pan with 1 cup of wine, heavy cream or stock to create a thick sauce, return the tail to the pan and serve.

2 Servings

Comments about Butter Poaching from Reddit

In my experience the best way is to remove the tail and claws. Split the tail down the middle and use a knife heel to put a gash in each claw for the butter to leak into. I've also just split the whole bug in half and butter poached till par-cooked and grilled the rest of the way. The best part of butter poaching for me is that I use the lobster flavored butter you are left with as the fat to make my own mayo.