1 cup distilled white vinegar; 2½ tablespoons sugar; 4½ tablespoons kosher salt; ¼ cup daikon, julienned; ¼ cup carrots, julienned; 1 (1½-pound) live lobster
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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. Directions: 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.
This dish is called butter poached lobster because when the lobster meat is cooked to the perfect, it will become buttery smooth. To start this dish, you need out-of-the-shell lobster meat then gently cook with melted butter. It's simple right? But you need a lot of ingenuity! You can purchase frozen lobster tail meat directly at Fishermen's Net.
In a small sauce pot melt ghee or butter on medium-low heat. Once melted add tarragon. Let the tarragon steep for 3-4 minutes. Make sure the butter never boils. In two rounds, place dried lobster into poaching butter. Poach for 5-7 minutes until opaque.
One easy way to make sure you don't get too many carbs with your lobster meal is to steam live lobster and serve it with a decadent, high-fat, low-carb side. Steaming is a fast and traditional way to cook lobster. Here are our lobster steaming instructions to lend a helping claw: Bring a couple of inches of water to a rapid boil in a large pot.