Lobster has had many reincarnations. From food for the poor, servants, and prisoners, to a soldier’s staple or even being used as fertilizer, it is now everybody’s idea of a decadent meal. The “cockroach of the ocean” is now the jewel of fine dining tables. The problem has become that most people, and many restaurants don’t cook lobster properly, resulting in tough, tasteless or rubbery meat. Try this method of gently cooking it, then butter poaching the meat and you will have the most luscious lobster you have ever tasted.
Two 11/2 to 2 pound live lobsters
1 tablespoons water
1/2 cup salted butter (1 stick), cut into 1 tablespoon chunks
Place lobsters in a tight fitting container. Cover with cold water to determine how much you will need. Drain off the water, measure it and place the water in a large pot. Bring the water to a boil and add 1/4 cup of white distilled vinegar. After the vinegar is added, pour the boiling liquid over the lobsters and let them steep for 2 to 3 minutes (3 minutes for 2 pound lobsters).
Reserving the water, use a pair of tongs to remove the lobsters from the water. Place them on a sheet pan.
Detach tail from the body. Detach the arms and return to the hot water for an additional 5 minutes. Remove arms from water. Remove tail and claw meat from shells and cut into medallions.
In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter has melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.
Add the lobster pieces to the butter and gently baste for 5 minutes, turning the lobster pieces every minute or so. Make sure mixture does not boil. Remove lobster and reserve basting liquid.
Serve with orzo cooked in lobster water and finished with basting liquid
Fill tasting spoons with chive creamed corn, top with lobster medallions
Make zucchini ribbons, warm in basting liquid, create nest with ribbons and top with lobster.