a summery Panzanella special to help beat the heat.

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.

Prepare lobster tails

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.

Make vanilla butter

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.

Poach lobster gently

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.

Toast the bread

Combine the tomato pieces, cucumber slices, and thinly sliced red onion in a large bowl. Add torn basil leaves.

Prepare vegetables

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.

Make dressing and assemble salad

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.

Dress and plate

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.

Top with lobster

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.

Serve

live lobster tails (or pre-cooked tails, thawed)

unsalted butter

heavy cream

vanilla bean

salt

white pepper

lemon zest

fresh lemon juice

day-old crusty bread (sourdough or country loaf), cut into 1-inch cubes

ripe tomatoes (mixed heirloom or vine-ripe), cut into bite-size pieces

English cucumber, seeded and sliced 1/4-inch

red onion, thinly sliced

fresh basil leaves, torn

extra-virgin olive oil

red wine vinegar

fleur de sel or flaky sea salt

black pepper, freshly ground

microgreens or baby arugula

fine breadcrumbs (optional, for extra crunch)

extra-virgin olive oil (for drizzling)

lemon wedges

Vanilla Butter Poached Lobster

Make Vanilla Butter Poached Lobster Recipe in just 45m. a summery Panzanella special to help beat the heat.

Vanilla Butter Poached Lobster Recipe

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