Recipes Corner Kitchen Truffle Butter Poached Cold Water Lobster Tail*

Truffle Butter Poached Cold Water Lobster Tail* Recipe

inspired by

@cornerkitchen

Sep 23 2024

•

1h 30m

•

Serves 4

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Recipe information

Make Truffle Butter Poached Cold Water Lobster Tail* in just 1h 30m. Gruyere & Mushroom Bread Pudding, Grilled Asparagus, Béarnaise Sauce

Lobster Tail Preparation

1. Poach the Lobster

In a large pot, bring water and salt to a simmer. Add lobster tails and poach for about 8-10 minutes until fully cooked. Remove and set aside.

2. Truffle Butter Application

In a small saucepan, melt truffle butter over low heat. Once melted, drizzle over poached lobster tails.

Bread Pudding Preparation

3. Prepare the Bread Pudding

Preheat oven to 350°F (175°C). In a skillet, melt butter and sauté diced mushrooms until soft. In a large bowl, whisk together eggs, milk, cream, salt, and black pepper. Add stale bread and sautéed mushrooms, mixing well. Fold in Gruyere cheese.

4. Bake

Transfer mixture to a greased baking dish and bake for 30-40 minutes, until golden and set.

Grilled Asparagus Preparation

5. Grill Asparagus

Toss asparagus with olive oil, salt, and pepper. Grill over medium heat for about 5-7 minutes until tender and slightly charred.

Béarnaise Sauce Preparation

6. Make the Béarnaise Sauce

In a small saucepan, combine shallots and vinegar. Simmer until reduced by half. In a bowl, whisk egg yolks and add reduced vinegar mixture. Place over low heat and whisk continuously, gradually adding melted butter until thickened. Stir in tarragon, salt, and pepper.

Truffle Butter Poached Cold Water Lobster Tail* Recipe

Recipe information

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Lobster Tail

Gruyere & Mushroom Bread Pudding

Grilled Asparagus

Béarnaise Sauce