Lobster Recipe
Make Lobster Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Live lobster and preparation
Clarified butter sauce
Finish and garnish
Optional sides
Method
Live lobster and preparation
- 1
Prepare ice bath
Fill a large bowl with ice and 6 cups (about 1.4 liters) of cold water to make an ice bath; set aside. This stops the cooking and firms meat after poaching.
- 2
Bring water to boil
In a very large stockpot, combine 6 liters of water with 2 tablespoons kosher salt. Bring to a rolling boil over high heat.
- 3
Dispatch and cook lobsters
If desired for humane handling, place each lobster in the freezer for 10–15 minutes to sedate. Holding lobster by the body, quickly but carefully place it headfirst into the boiling salted water. Cover and return to a vigorous boil. Cook 8–10 minutes for 1 1/4–1 1/2 lb lobsters (8 minutes for 1 1/4 lb, up to 10 minutes for 1 1/2 lb). Start timing when water returns to a boil.
- 4
Shock in ice bath
Using tongs, transfer lobsters immediately to the prepared ice bath to stop cooking. Leave them in the ice bath for 5 minutes to cool and firm the meat.
- 5
Remove meat from shells
When cool enough to handle, twist off claws and knuckles, crack shells with a lobster cracker or the back of a heavy knife and remove claw and tail meat in one piece. Pull off legs and use a rolling pin to push meat out. Reserve shells for stock or discard. Keep meat chilled until ready to warm and serve.
Clarified butter sauce
- 6
Clarify butter
Place 1 cup unsalted butter in a small saucepan over low heat. Melt slowly until foamy and solids separate. Skim the foam (milk solids) off the top or strain melted butter through a fine mesh or cheesecloth into a heatproof bowl, leaving clear golden butterfat (ghee-like).
- 7
Aromatize butter
Return 3–4 tablespoons of the clarified butter to the saucepan over very low heat. Add 1 teaspoon minced garlic and sweat 30–45 seconds until fragrant (do not brown). Remove from heat and whisk in 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 1 teaspoon sea salt and 1 teaspoon white pepper. Taste and adjust seasoning. Keep warm (over a double boiler or on the lowest burner) until serving.
Finish and garnish
- 8
Warm lobster meat
Gently rewarm lobster meat: place shells and meat in a shallow baking dish, spoon a few tablespoons of warm clarified butter over the meat, cover loosely with foil and warm in a 250°C/475°F oven for 4–6 minutes, or reheat in a skillet over medium-low for 2–3 minutes per side until warmed through. Do not overcook.
- 9
Optional sides
- 10
Boiled new potatoes
Place halved new potatoes in salted cold water, bring to a simmer and cook 12–15 minutes until tender. Drain and toss with 2 tablespoons unsalted butter and 1 teaspoon sea salt.
- 11