Prepare Lobster Tails
1 Lobster Tail at room temperature per person, remove the shell, keep the tail intact
1 wooden or metal skewer per lobster tail
Insert wooden or metal skewers lengthwise into each lobster tail to prevent them from curling. This can be done ahead.
How much emulsified butter (beurre monte) is needed for poaching?
Restaurants keep a large supply on hand at all times, home cooks like me do not. Therefore, I developed this formula for this particular lobster tail recipe:
Fit each lobster in a skillet single layer side by side, add just enough water to cover; remove lobster; measure water left in skillet; this is the exact amount of butter needed for poaching the number of lobster you are preparing. This can be done ahead.
How to Cook Lobster Tail?
Poach them slowly in emulsified butter (beurre monte)
easy Beurre Monte Recipe
1 tablespoon water
Pre-measured non-salted butter, slightly chilled, cut into small chunks
Thermometer
In the same skillet butter was pre-measured bring 1 tablespoon water to boil, reduce heat to low and slowly add butter whisking to emulsify.
Insert thermometer in butter keeping temperature between 160° and not over 180° degrees.
Do not boil or the emulsion will break and separate, (don't worry, it is still useable).
Add lobster tails to the skillet maintaining a controlled temperature. I have found a temperature of 175° works best for me. The lobster tails will be moist, not dried out that often happens when they are baked or broiled. This method infuses them with a delicate butter flavor, perfectly cooked in 4 to 7 minutes depending on their size.
Do not overcook or they can become tough and rubbery. Once you have prepared lobster tails this way, I would imagine you will not go back to baking or broiling them; this method is excellent and so easy to do.
How to Serve Lobster Tail
fresh spinach leaves
Olive Oil
garlic clove sliced
salt and pepper, to taste
small serving containers for dipping
garlic salt
sliced almonds, toasted
Sauté spinach briefly in olive oil with sliced garlic; add salt and pepper; spoon onto individual plates.
Remove skewers from lobster tails, place one on each plate over the bed of freshly sautéed spinach ...the colors are beautiful!
Spoon emulsified butter (beurre monte) into small individual serving containers, add a small amount of garlic salt and sliced toasted almonds to the butter; serve alongside the lobster tail for a delicious dipping sauce.
This is so elegant, a delicious gourmet way to serve lobster tail, it is one of my all time favorites... try it and see.... it's a keeper!
Note:
Freeze any leftover emulsified butter (beurre monte, a French term for emulsifying butter at a low temperature), I use it to enhance vegetables, soups and seafood recipes.
Source : www.finedinings.com
1 Lobster Tail at room temperature per person, remove the shell, keep the tail intact
1 wooden or metal skewer per lobster tail
Insert wooden or metal skewers lengthwise into each lobster tail to prevent them from curling. This can be done ahead.
How much emulsified butter (beurre monte) is needed for poaching?
Restaurants keep a large supply on hand at all times, home cooks like me do not. Therefore, I developed this formula for this particular lobster tail recipe:
Fit each lobster in a skillet single layer side by side, add just enough water to cover; remove lobster; measure water left in skillet; this is the exact amount of butter needed for poaching the number of lobster you are preparing. This can be done ahead.
How to Cook Lobster Tail?
Poach them slowly in emulsified butter (beurre monte)
easy Beurre Monte Recipe
1 tablespoon water
Pre-measured non-salted butter, slightly chilled, cut into small chunks
Thermometer
In the same skillet butter was pre-measured bring 1 tablespoon water to boil, reduce heat to low and slowly add butter whisking to emulsify.
Insert thermometer in butter keeping temperature between 160° and not over 180° degrees.
Do not boil or the emulsion will break and separate, (don't worry, it is still useable).
Add lobster tails to the skillet maintaining a controlled temperature. I have found a temperature of 175° works best for me. The lobster tails will be moist, not dried out that often happens when they are baked or broiled. This method infuses them with a delicate butter flavor, perfectly cooked in 4 to 7 minutes depending on their size.
Do not overcook or they can become tough and rubbery. Once you have prepared lobster tails this way, I would imagine you will not go back to baking or broiling them; this method is excellent and so easy to do.
How to Serve Lobster Tail
fresh spinach leaves
Olive Oil
garlic clove sliced
salt and pepper, to taste
small serving containers for dipping
garlic salt
sliced almonds, toasted
Sauté spinach briefly in olive oil with sliced garlic; add salt and pepper; spoon onto individual plates.
Remove skewers from lobster tails, place one on each plate over the bed of freshly sautéed spinach ...the colors are beautiful!
Spoon emulsified butter (beurre monte) into small individual serving containers, add a small amount of garlic salt and sliced toasted almonds to the butter; serve alongside the lobster tail for a delicious dipping sauce.
This is so elegant, a delicious gourmet way to serve lobster tail, it is one of my all time favorites... try it and see.... it's a keeper!
Note:
Freeze any leftover emulsified butter (beurre monte, a French term for emulsifying butter at a low temperature), I use it to enhance vegetables, soups and seafood recipes.
Source : www.finedinings.com
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