Butter Poached Lobster Recipe (2024)

FAQs

What does Gordon Ramsay poach his lobster in? ›

Gordon Ramsay's butter-poached lobster is an alluring gourmet masterpiece, drenched in white wine and butter. This sumptuous seafood meal can be prepared in approximately 10 minutes and is sure to amaze any dinner guest.

Lobster tail meat is poached in a butter bath, rendering the meat buttery and tender.

Butter poaching is a luxurious culinary technique that involves gently cooking food in a bath of melted butter. This method imparts a rich, velvety texture and intense flavor to the ingredients while keeping them tender and moist.

Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It's known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth.

If you're indulging in a fresh seafood meal that includes those shellfish, clarified butter - also known as drawn butter - is a must. Clarified butter is known as a "clean" butter in that certain solids are removed to leave only the pure butterfat.

Whether it is believed the lobsters experience pain or not, killing the lobster just before cooking is the preferred method. Perhaps this is for the benefit of the cook as a way to minimize trauma since most people are disconnected from the killing of animals they eat.

What is the white “goop” you find in the lobsters and the water after you cook them? This is the hemolymph, often referred to as the blood of the lobster.

Butter poaching won't save you many calories, but it is a special and incredibly flavorful technique used to treat yourself. The most important thing to note is that butter-poached foods are actually poached in beurre monte, which is an emulsification of butter and water.

Keep pan tightly covered with a lid during cooking. This creates steam to help cook ingredients that are sitting above the liquid, and helps stop liquid evaporating. Once liquid has boiled, reduce heat to a simmer. Do not boil during cooking, as this will make the chicken tough.

Does poach mean to cook in a liquid? ›

Poaching: To cook food gently in liquid just below the boiling point. Poaching produces a delicate flavour in foods, while imparting some of the liquid's flavour to the ingredient being poached.

Pick mild cheeses as you want to complement the sweet, buttery flavor of the lobster, not over power its flavor. We use Gruyere, Swiss, and American cheeses in our recipe. Also try a mascarpone, provolone, or even mozzarella cheeses.

We recommend 8 ounces raw weight per person when serving various seafood items. The size of this order is 2 tails (approx. 8 ounces per tail), which serves approx. 2 people.

“People tend to boil lobsters, [but] submerging them in water takes away flavor,” says Vinny Milburn, co-owner and fishmonger of Greenpoint Fish & Lobster in New York. “You should just steam it. Our rule of thumb is six minutes per pound—so if you have a 1.5 pound lobster, cook it for nine minutes.”

Poaching shellfish may seem intimidating but it's as simple as a court bouillon, an ice bath, and a timer. Things that are necessary: a pot large enough to completely submerge the shellfish as it cooks, boiling seasoned water, and a very heavily-iced water bath to immediately stop the cooking.

Pronounced “sue-veed”, the French term quiet literally means, “under vacuum”. Traditionally referring to vacuumed sealed bags, sous vide utilizes precise temperature control and water circulation to allow you to get results and textures that other methods just can't do.