One of my favorite memories was when we went to New Hampshire on vacation and my dad would take us to Rye Beach. There was a restaurant that had a tree growing up through the inside of it and my dad would take us over to the big tank filled with lobsters and say “pick out the one you want”. That began my love affair with lobster.
For awhile he drove trucks and sometimes he would drive up to New England for a delivery. We always knew when he came home, my grandmother and my aunt would be over for dinner and there would be a cooler full of lobsters. I could crack the shell and have my lobster sitting in butter before my grandmother had it on her plate. We never had a lot growing up…..but we ate lobsters from time to time.
I’ve always steamed or boiled my lobster, just like my dad taught me. I heard about butter poaching but really hadn’t thought about it. One night, my husband had steak for dinner and I had a couple of small lobster tails so I thought I would give it a try, just to see what all the fuss was about. Well, I have to say it was everything that everyone had said it would be. Buttery, sweet, tender and absolutely delicious. I vowed right there I would never steam lobster again.
This dish does look fancy but don’t be intimidated. This will elicit a bit “wow!” if you want to impress someone but you don’t need to wait for a special occasion. You can make it any time you want.
This recipe calls for a lot of butter. I used a full pound of butter and honestly I probably could have added more…..but I didn’t want to get crazy. I did a butter emulsion, which means that the butterfat and the milk solids are bound together and don’t separate as long as you keep the temperature under 190 degrees F. I used a candy thermometer to regulate the temperature but you don’t have to go to this level if you don’t want to. You could probably poach the meat in plain melted butter and get the same yummy results.