Butter Poached Lobster Tail Recipe Gordon Ramsay

Listing Results Butter Poached Lobster Tail Recipe Gordon Ramsay

Cover loosely with foil and set aside until serving. 3. For the Butter Poached Lobster, separate the tail from the head with a knife. Clean head, finely chop and set aside for Bouillabaisse …

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1 lb Hiland Dairy Salted Butter 4 lobster tails Instructions To a large pot, add water and heat over medium until it begins to simmer. Reduce …

Rating: 4.5/5(47)
Total Time: 26 mins
Category: Main Course Recipes
Calories: 935 per serving
1. To a large pot, add water and heat over medium until it begins to simmer.
2. Reduce heat to low and slowly add butter, whisking continuously. Do not allow to come to a boil as it will.
3. Shuck the lobster tails by cutting up the middle of the inside with a kitchen scissors, and then gently prying the meat from the shell with your fingers. This is slow work, so allow for enough time (and patience) to get it done without compromising the lobster meat.
4. Thread a wooden or metal skewer through the lobster tail meat to keep it from curling while cooking. If your wooden skewer is too long, you can shorten it by breaking or cutting it to the right size.

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Creating the beurre monté and poaching the lobster Set a 10-inch skillet over medium-low heat. Pour in the water at let it heat up. …

Rating: 4.5/5(44)
Calories: 929 per serving
Category: Fish + Shellfish
1. Remove the tails from their shells: Use kitchen shears to cut all the way down the underside of the shell and then pry the shell open like a book. Wiggle your thumb between the meat and the top of the shell and remove the meat in one piece by gently but firmly prying it out of the open shell. If you see a "vein" (actually the digestive tract) running down the center of the tail, cut a slit into the underside of the tail and remove the vein.
2. Make the poaching liquid / beurre monté. Set a 10-inch skillet over medium-low heat (180°F if you have an induction burner or other way of keeping the heat constant). Pour in the water and let it heat up a bit. Add one piece of butter and whisk into the water until melted. Then whisk in the second piece.
3. Add the garlic, truffle salt, red pepper flakes, and bay leaf and whisk to incorporate.
4. One by one, whisk in the remaining pieces of butter, waiting for each one to melt before adding the next. Use an instant read thermometer to keep an eye on the temperature of the beurre monté. You'll need to keep it between 160°F and 189°F, aiming for 180°F.

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Ingredients: Two sticks of butter, sliced, 6 raw lobster tails, 2 tablespoons of water. Add 2-3 tbs. of water to a large pan and bring to a simmer. Slowly add slices of butter to the simmering water and whisk to ensure it stays liquid. …

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Ingredients: Two sticks of butter, sliced, 6 raw lobstertails, 2 tablespoons of water. Add 2-3 tbs. of water to a large pan and bring to a simmer. Slowly add slices of butterto the simmering …

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Once melted add the tails flesh side down and cook on low heat spooning butter over the shell once in a while for about 10-15 minutes Step 3: Turn the tail on shell side and continue basting.

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In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking constantly to emulsify. Once the emulsion is started, more butter may be …

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Step 1: Using kitchen shears, cut down the middle of the top of each lobster tail. Step 2: Pry the shell open carefully. It is quite sharp. Step 3: With your thumbs, work the meat away from the …

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Who can cook the perfect butter-poached maritime lobster? 😱Subscribe and never miss a MasterChef moment : https://www.youtube.com/MasterChefWorldWelcome to

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Break the lobster shell into large pieces and keep them aside. Melt olive oil and butter on medium heat. Add the lobster shells and cook for about 2 minutes. Put the vegetables (diced …

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Reduce wine until only 3 tablespoons (50ml) remain. Turn heat to low, add heavy cream and begin whisking in the butter a couple of cubes at a time until all the butter is incorporated. Add the lemon juice and lobster tails. Stir …

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1 cup (s) butter, cut into chunks 1 Tsp chives, chopped Check All Add to list Instructions 1 Remove shell from lobster: hold tail in one hand with top of hard shell facing up. Using kitchen shears, cut through top shell and through meat, …

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Steak Salt and pepper to taste Thyme butter Garlic Lobster tails Cut open down to the flap of the tail but be careful not to cut past the flap. Pull inside meat out, clean. Salt and pepper Old …

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Frequently Asked Questions

What is the best way to cook lobster tails?

Plenty of butter and a little water to gently poach lobster at medium heat and NEVER to a boil. Serve poached lobster tails right from the pan with fresh sliced lemons. 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.

How do you butter poach lobster?

Learn how to butter poach lobster at home. Butter poached lobster is done by removing the meat from the lobster and gently cooking in melted butter at a gentle simmer and never a boil. Butter poach lobster cooks the lobster meat slowly and gently so as not to make the meat tough.

Who made the original butter poached lobster tail?

The original Butter Poached Lobster Tail recipe is by Chef Thomas Keller. The recipe below is my adaptation of a combination of several recipes from different sources, with my minor changes.

How much cold water lobster tails should i buy?

Buy cold water lobster tails. I like to use smaller tails for this recipe, about 4 ounces each. They tend to be less expensive than larger ones, and it looks nice to serve two per person. See the section below for more information on sourcing.

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