Poached Lobster Tails with Lemon Butter Sauce
- Yield: 8 servings
- Prep: 10 mins
- Cook: 50 mins
This bath makes enough to poach 12 to 16 lobster tails. Cut bath ingredients in half to accommodate fewer tails.
Ingredients
- Lobster:
- 12cups water
- 4cups white wine
- 2-- lemons, cut in half
- 2 to 3-- celery stalks with leaves, chopped
- 1large onion, chopped
- 4 to 5cloves garlic
- 3pieces bay leaf
- 1tablespoon Louisiana Hot Sauce
- 2teaspoons kosher or sea salt
- 1teaspoon celery seed
- 1teaspoon mustard seed
- 1/2teaspoon crushed red pepper flakes
- 2sprigs fresh thyme
- 12 to 16-- lobster tails
- Lemon Butter Sauce
- 1/2cup unsalted butter (1 stick)
- -- Juice of 1 lemon
- 1teaspoon Louisiana Hot Sauce
- 1/8teaspoon cayenne pepper
- 1/8teaspoon kosher or sea salt
Instructions
- To prepare lobster, place all ingredients (except lobster) in a large stockpot. Bring to a boil, reduce heat, and simmer, covered, until onions are softened, about 45 minutes.
- To prepare lobster tails for bath, use kitchen scissors to cut up the center of the thin cartilage on the underside of the tail and snip off the flippers. Gently crack the base of the tail backwards to make it easier to remove meat after poaching. Rinse well.
- Plunge lobster into gently boiling bath; poach 5 to 7 minutes. Turn off heat and allow tails to remain in warm bath until serving time.
- To prepare sauce, melt butter in a small saucepan over low heat. Stir in lemon juice, hot sauce, cayenne and salt. Keep warm. Serve in separate dipping bowls.
Recipe by Nancy Vienneau.
Want more help? Check out this step-by-step video on poaching fish and chicken.
Nutritional Info *per serving
- Calories 550
- Glycemic Load 0
- Fat 17g
- Saturated Fat 8g
- Polyunsaturated Fat 2.5g
- Monounsaturated Fat 4g
- Cholesterol 250mg
- Sodium 1850mg
- Potassium 740mg
- Carbohydrate 28g
- Fiber 2g
- Sugars 2g
- Protein 66g
- Trans Fat 0g
- Vitamin A 10%
- Vitamin C 60%
- Calcium 20%
- Iron 35%