Vanilla Butter Poached Lobster Recipe
a summery Panzanella special to help beat the heat.
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Ingredients
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Lobster and Poaching Butter
Panzanella (Bread & Vegetables)
Finish & Garnish
Method
Lobster and Poaching Butter
Prepare lobster tails
If using live lobster tails, chill and dispatch/prepare per your usual method or have your fishmonger pre-split. For home preparation: using kitchen shears, cut down the top shell lengthwise to the tail fan and loosen meat from shell, keeping it attached at the base; lift meat and rest it on top of the shell (butterfly). Pat lobster meat dry with paper towel. If using pre-cooked tails, simply thaw completely and pat dry.
Make vanilla butter
Split the vanilla bean lengthwise and scrape seeds into a small saucepan. Add the scraped pod, unsalted butter, and heavy cream. Warm over low heat until butter is fully melted and the mixture reaches a gentle shimmer (do not boil). Add salt, white pepper, lemon zest, and lemon juice. Maintain on the lowest heat to keep warm (about 140-150°F / 60-65°C) for poaching. Taste and adjust seasoning—the vanilla should be fragrant but subtle.
Poach lobster gently
Place lobster tails (meat side down) in a shallow skillet or sauté pan just large enough to hold them in a single layer. Pour the warm vanilla butter over the tails so meat is submerged or mostly covered. Keep temperature at a very gentle simmer — tiny bubbles at the edge, approximately 140-150°F (60-65°C). Poach until lobster meat is opaque and just cooked through: 6-8 minutes for raw tails (~6-8 oz each), depending on thickness; pre-cooked tails only need to be warmed through 2-3 minutes. Carefully transfer lobster to a plate and let rest 1-2 minutes. Reserve poaching butter for dressing the salad and finishing.
Panzanella (Bread & Vegetables)
Toast the bread
Toss bread cubes with 1 tablespoon olive oil and a pinch of salt. Spread on a sheet pan and toast in a 400°F (200°C) oven 8-12 minutes, turning once, until golden and crisp. Alternatively, pan-toast in 1 tablespoon olive oil over medium heat until crunchy. Remove and cool slightly.
Prepare vegetables
Combine the tomato pieces, cucumber slices, and thinly sliced red onion in a large bowl. Add torn basil leaves.
Make dressing and assemble salad
Whisk together remaining 2 tablespoons extra-virgin olive oil and 1 tablespoon red wine vinegar with the reserved vanilla poaching butter (strain to remove vanilla pod and any solids if desired) — use about 2-3 tablespoons of the strained butter, or more to taste. Season with flaky sea salt and freshly ground black pepper. Pour dressing over the tomatoes and vegetables, toss gently to combine. Add toasted bread cubes and toss once more to coat; allow salad to sit 5-10 minutes so bread soaks up dressing but remains slightly chewy.
Finish & Garnish
Dress and plate
Toss the microgreens or baby arugula lightly with the 1 tablespoon olive oil and a small pinch of salt. Divide the panzanella among 4 plates.
Top with lobster
Cut each poached lobster tail into 2-3 pieces crosswise or fan the butterflied meat and place atop each portion of salad. Spoon a little of the warm reserved vanilla butter over the lobster and finished salad for gloss and flavor. Scatter optional fine breadcrumbs for crunch and additional torn basil or microgreens.
Serve
Serve immediately with lemon wedges on the side for additional brightness. Recommend chilled white wine or rosé. Leftover dressing and butter can be refrigerated and reused within 48 hours.
