How to make it

  • How to Cook Lobster Tails?
  • Poach them slowly in emulsified butter (beurre monte)
  • easy Beurre Monte Recipe
  • 1 tablespoon water
  • Pre-measured non-salted butter, slightly chilled, cut into little chunks
  • Thermometer
  • In the same skillet water was measured bring 1 tablespoon water to boil, reduce heat to low and slowly add butter whisking to emulsify.
  • Insert thermometer 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 to poach for me.
  • They will be moist, not dried out that often happens when they are baked or broiled.
  • This method infuses them with a delicate 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
  • credit:
  • Thomas Keller's French Laundry Cookbook

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