Butter Poached Lobster Tails

One of the many things I love about Florida is the lobster tails. They are easy to grill, boil and tempura. I was watching a food competition show and they had to poach lobster in a butter sauce so I had to give it a try. My daughter was happy that she was home that night and got to be my guinea pig. You start by fixing a sauce, it enhances the flavors at the end. This recipe is for four lobster tails, if you are only cooking two freeze the extra sauce for later.





Print It
Butter Poached Lobster Tails
For the sauce
1-carrot, diced
1-celery, diced
1-leek, diced
2-cloves of garlic, minced
1Tblsp-Olive Oil
1 cup - White Wine
1 cup - Chicken broth
1 - stick of butter
4 - Lobster Tails
1/2 - lemon
paprika to taste
saute vegi's on medium heat until soft, about 5 minutes. Add the wine and turn heat up and boil. Reduce liquid by half. Add chicken broth and reduce to about 2 cups. Take off heat and strain liquids in a bowl  squeeze vegi's to get all the liquids out of them, discard vegi's when done straining.
Bring 1 inch of salted water to boil and add tails cook about 2 minutes. Remove and rinse under cold water. Remove meat, it will not be cooked and that is what you want. Cut into pieces and set aside. Rewarm the sauce and add the butter. Squeeze lemon over lobster and add it to the sauce. Cook until lobster is no longer translucent.

Authored by +Shawna Williams



PLEASE FOLLOW & SHARE

Tweet