Butter Poached Lobster
Prep Time:
Cook Time:
Servings:
Ingredients
  • 3 sticks butter
  • 2 1 1/2- pound lobsters
  • juice of 1 lemon
  • pinch of pepper
Directions
  1. Gently melt the butter in a sauté pan on a low simmer. After killing the lobster with your chef's knife, crack your lobster claws off and use the back flatridge of your knife to crack the claw (to help it cook). Twist off the tail, splitting it down the center of the underbelly but being careful not to cut into the meat. Place the claws and tails in the pan and simmer gently on a low heat for about 3 minutes then turn them. Simmer for another 3 minutes and remove. Crack them open, slice the tail thinly and garnish with the claw.
  2. You can eat it just like that with a drizzle of the butter, or take a few tablespoons of it and whisk it with the juice of a lemon then drizzle that over. A pinch of pepper and there you have it — Hurricane Irene Butter Poached Lobster. Take that Ruth Bourdain.