8/25/18 O&A NYC SUNDAY BRUNCH: Butter-Poached Newfoundland Lobster

 Butter-Poached Newfoundland Lobster. The dish will definitely get a rise of of your guests. 

Ingredients

lobster tails
lobster shells
8 oz cultured butter, cold, cut into 1-inch pieces
8 oz Pinot gris or other semi-dry white wine
1 bay leaf, fresh preferred
2 wedges preserved lemon
2 cloves garlic, peeled and bruised
2 inches fresh leeks, green and white parts, slivered
1 heirloom tomato, cored, seeded and coarsely chopped
1/2 teaspoon safflower stamens (for color, optional)
1 tablespoon fresh marjoram
1-1/2 tablespoons fresh Italian parsley, torn
sea salt and freshly-ground black pepper

 

Instructions

Heat wine and empty lobster shells in a heavy-bottomed saucepan over medium heat until simmering.  Reduce heat to medium low, add lemon, bay, garlic, tomato and leeks and cook until tomatoes and leeks begin to disintegrate, about 12 minutes.

Whisk in butter one piece at a time, allowing each to incorporate before adding the next.  Do not allow to boil or the emulsion will break.

Add safflower, marjoram, parsley and lobster tails and gently poach until firm and opaque, about 10 minutes.  Season to taste with sea salt and black pepper.

To serve, arrange tails in a shallow bowl and spoon poaching liquid over the top.  Serve with crusty bread and a salad of field greens, perhaps.

Leftover poaching liquid makes a great base for bisque.  Keep it in the freezer up to three months.

About OutandAboutnycmag

Out & About NYC Magazine was founded to offer the arts and lifestyle enthusiast a fresh new look at New York City. We will showcase the established and the emerging, the traditional and the trendy. And we will do it with élan, and panache with a dash of fun.
Bookmark the permalink.

Leave a Reply