Poached Lobster with Lemon Tarragon Butter

INGREDIENTS

METHOD

For the Lobster

  • 2 Pound Lobster

  • 1 cup white wine

  • 1 tablespoon coriander seeds

  • 2 sprigs thyme

  • 2 bay leaves

  • 1 head garlic, halved horizontally

  • 1 lemon, halved and squeezed

  • 1 tablespoon kosher salt

  • Black pepper

  • Chef Stone's Secret Spice™️

For the Lemon Tarragon Butter

 

  • 100g Butter

  • 1/2 teaspoon Worcestershire sauce

  • 1 tablespoon finely chopped fresh tarragon leaves

  • 1/4 cup minced shallots

  • 2 fresh lemons, juiced

  • Salt & Black Pepper

  • Chef Stone's Secret Spice™️

  • Cayenne pepper

 

  1. Set a large pot over medium-high heat

  2. Bring about 2 gallons of water to boil.

  3. Add the wine, coriander, salt, black pepper, secret spice, thyme, bay leaves, garlic and lemon to the boiling water, and then reduce the heat and simmer for about15 minutes. 

  4. Place the lobster in the pot and allow to simmer for about 5 minutes.

  5. Turn off the heat and let the lobster sit in the hot water  for another10 minutes. 

  6. Plunge the lobster into a salted ice bath. When completely cool, remove from the ice and serve.

  7. In a saucepan, over medium heat, combine the shallots and lemon juice.

  8. Season with salt, black pepper and secret spice. Bring the mixture to a boil.

  9. Reduce the heat to low and simmer until the mixture reduces by half. Remove from the heat and whisk in the butter, a couple of pieces at a time.

  10. Add the worcestershire sauce and chopped tarragon. Keep hot.

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