Butter-Poached Lobster
The simplest and perhaps the best way to prepare lobster.
There are other ways to cook this, but I've found that sous vide provides the most tender result with no risk of overcooked rubbery lobster.
You can cook the lobster directly from frozen if desired; in that case, add a bit of salt to the butter and skip the lobster salting step.
Ingredients
- Lobster tail(s)
- Enough Beurre Monté Butter to coat the lobster
Method
Prep
- Remove any shell from the lobster.
- Lightly salt the lobster and let sit for 10-15 minutes.
Cook the Lobster
- Place the lobster and enough beurre monté to coat it in a vacuum seal or ziploc bag.
- Seal gently or use water displacement to remove air from the bag.
- Cook sous vide at 132°F until just cooked through, about 20-30 minutes depending on thickness and whether it started frozen.
- Remove the lobster and serve with the butter from the bag, whisking or warming it gently if needed.