Best Dans Poached Lobster Recipes

How to Butter Poach Lobster Tails image

Time 18m

Yield Serves Six

Number Of Ingredients 5

2-3 tbsp. water
1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
(6) 3 oz. shucked and cleaned lobster tails
Small shallow pot or a saucepan
Instant Read thermometer (optional)

Steps:

In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat
Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces - 1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F
Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°

Nutrition Facts : Calories 170

Lobster Salad with Greens and Citrus Vinaigrette image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

2 whole lobsters (1 3/4 pounds each)
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely grated orange zest, plus 1 tablespoon fresh orange juice
1 1/2 teaspoons finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated shallot
Coarse salt
12 cups mixed greens such as Bibb lettuce, mache, and arugula (10 ounces)
1 large yellow tomato, halved and thinly sliced
2 teaspoons finely chopped fresh tarragon, plus more for garnish

Steps:

Prepare an ice-water bath. Bring a large pot of water to a boil. Reduce heat to medium-low. Plunge lobsters into water headfirst, and simmer, covered, for 11 minutes. (Do not let water boil.) Transfer lobsters to ice-water bath using tongs. Let stand for 10 minutes to cool.
Meanwhile, whisk together oil, zests and juices, mustard, shallot, and 1/2 teaspoon salt.
Crack lobster claws, knuckles, and tails, and remove meat. Slice tail meat 1/2 inch thick, and leave claws and knuckles whole.
Combine lobster, greens, tomato, and tarragon. Drizzle with dressing, and toss to coat. Garnish with tarragon. Serve immediately.

Nutrition Facts : Calories 202 g, Cholesterol 82 g, Fiber 2 g, Protein 25 g, SaturatedFat 1 g, Sodium 625 g

Perfect Poached Lobster image

Provided by Ina Garten

Categories main-dish

Time 40m

Yield 1 pound cooked lobster meat

Number Of Ingredients 2

Kosher salt
2 (2-pound) lobsters (see Cook's Note)

Steps:

Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.