Butter-Poached Lobster Recipe
Fulton Fish Market
A lovely Butter-Poached Lobster recipe is perfect for your special someone for any occasion, especially a Valentine's Day dinner at home.
2 lobster tails, thawed, shell removed
2 sticks unsalted butter, cut into 1-inch pieces
5 Tablespoons water
2 medium Yukon Gold potatoes, scrubbed
2 ounce jar Hackleback caviar
2 ounce crème frâiche
2 ounce canola oil
2 ounce white wine vinegar
1 Tablespoon Dijon mustard
¼ teaspoon salt
½ teaspoon pepper
pinch of sugar
6 ounce extra virgin olive oil
4 ounce field greens - ex. frisée, mesclun, etc.
In a small saucepan, add the water and simmer over medium heat. Do not boil.
Slowly whisk in the cold butter pieces. Add additional butter as pieces are dissolved and whisked into sauce.
When all the butter is incorporated, add the lobster. Spoon the butter over the lobster to poach.
Remove the lobster when it reaches 140°F. Set aside.
Place potatoes in a small pot with cold, salted water. Bring to simmer and cook until tender. Remove, dry and let cool.
Slice potatoes into ½ inch rounds.
Place small sauté pan on medium high heat. Add 2 oz of canola oil. Season potatoes with salt and pepper. Place potatoes in pan and cook on both sides until golden brown.
Remove and set aside.
Place vinegar, Dijon mustard, salt, pepper and sugar into mixing bowl and whisk until combined. Slowly drizzle in the extra virgin olive oil until incorporated.
Lightly dress greens with vinaigrette and place in the middle of the plate.
Place 5 pieces of sliced potato in circular shape on plate.
Spoon small dollop of crème frâiche on potato.
Slice lobster into medallions. Place medallions on top of potato and crème frâiche.
Spoon small dollop of caviar on top of lobster.