Love Lobster? Bite-sized lettuce cups are where it’s at

Butter Poached Lobster with Pickled Apples & Fresh Herbs

Why it works:

Lobster is one of those ingredients that I think of when I want to make people feel especially loved. It’s a special occasion kind of dish. Like Valentine’s Day or your birthday or when you decide that you are just so damn fabulous that you are going to treat yourself. But it’s not something most of us indulge in regularly. So, including butter poached lobster in your dinner party menu really says something. Either you love these people or it’s a final meal.

What makes lobster so delicious is its sweet flavor and tender texture that pairs so well with rich, melted butter. There’s no other way to describe it than just decadence in your mouth. But, like shrimp and other shellfish, if you overcook it then the lobster meat gets rubbery and tough or mealy. And because Lobster is not cheap that makes this ingredient a little more nerve-wracking to work with at home. I cook a lot and I still fret over the lobster prep. So, to get around that try my go-to method favorite method of cooking to ensure perfect, tender lobster meat. Butter poaching. The butter imparts tons of flavor into the lobster meat while gently cooking it and keeps it tender. A butter bath is the way to go, trust me.

Tips for Butter Poaching Lobster

See the recipe below for the ratios but here’s a few tips to keep in mind when trying this butter poaching method.

1. Don’t let the butter boil or you will end up with tough, overcooked lobster meat. A gentle simmer. The butter needs to be hot enough to actually cook the lobster through but in a slow, gentle way. This means you need to stand watch and adjust the heat if necessary
2. Baste the lobster in the butter (like you see those chefs on T.V. do when they are finishing a nice piece of steak). Use a ladle or large spoon and really pour the butter and garlic and herbs over the lobster as it’s cooking so both sides are getting all that flavor
3. Use a pan that is wide enough to fit both lobster tails in but snug enough to sit in the butter. A cast iron enameled pan works well because it distributes the heat evenly, so the butter doesn’t get too hot or burn
4. Exact time will vary on the size of your lobster, but you are looking for the opaque color of the raw seafood to turn a very light pink. It’s easy to let it go too far, there is a fine line between just done and overcooked. A good sign is when the lobster is still ‘relaxed’ and not curled up at the ends. Remove from heat and butter mixture right away and cool on a cutting board.

Recommended Saucepans for Poaching

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Recipe for Butter Poached Lobster Lettuce Cups with Pickled Apples:

Poached Lobster Tails

• 2 lobster tails
• 1 stick unsalted butter
• 2 large cloves garlic, peeled and smashed
• ½ Meyer lemon squeezed
• 2 sprigs fresh Tarragon
• ½ tsp salt (plus extra for seasoning lobster tail)
• Pepper (for seasoning lobster tails)

Lobster Salad

• 4-6 Butter lettuce leaves (medium or smaller ones toward center of the head)
• 2 tsp Lemon zest and juice
• 2 tbsp mayo
• 2 tbsp poaching liquid
• 1/ 2 tsp Calabrian peppers (jarred) or sriracha (optional)
• ½ stalk celery, finely diced
• ¼ of a large Haas avocado, chopped into cubes
• 2 tsp chives, chopped
• 1 tsp tarragon, chopped
• 2 tsp basil, chopped
• ¼ tsp salt
• ¼ tsp pepper
• Poached lobster tails (see above), chopped into ¼ inch cubes
• Fresh basil, chives and tarragon for garnish

Pickled Apples

• ½ red or green apples, peeled and cut into matchsticks
• 1/3 cup apple cider vinegar
• 1 ½ tbsp granulated sugar
• ½ tbsp Peppercorns
• ½ tsp salt
• 1 Bay leaf

Servings: 4-6 lettuce cups

Method:

1. Over very low heat melt butter and while melting add in the crushed garlic, Meyer lemon juice, tarragon sprigs, and ½ tsp salt.  As soon as butter is almost melted turn heat off and let herbs and garlic steep in the butter for 10-20 minutes to infuse the flavor. 
2. Remove lobster tails from shells by using kitchen shears and cutting down the belly side of the lobster and then gently back on the sides of the shell (like opening a book).  Carefully release the lobster meat from the shell.  Season both sides with a little salt and pepper (there is salt and pepper in the poaching liquid so be careful not to overdo it)
3. Heat poaching liquid over medium low to low heat.  You don’t want it to boil but it should be hot enough to poach (cook) the lobster meat gently.  A low simmer.  Add the lobster meat to the pan and coat with the hot poaching liquid as it cooks, flipping to the other side as needed until just cooked through.  It should take a total of 8-10 minutes.
4. Discard solids from poach liquid and reserve the liquid itself.  (Toss extra with pasta for a flavorful side dish).
5. In a medium bowl add in mayonnaise, 2 tablespoons poaching liquid, Calabrian pepper paste, herbs, lemon zest and juice, salt and pepper.  Whisk to combine then gently fold in the celery, avocado and lobster tail with a rubber spatula until just combined.  Refrigerate until ready to serve.
6. Pickle apples by combining vinegar, sugar, salt, peppercorns & bay leaf in a small bowl.  Peel and dice apple into matchsticks and cut in half again horizontally to make smaller if desired.  Add to pickling solution and keep in liquid for 15-20 minutes.  Remove apples from liquid.
7. Assemble by placing lettuce on platter.  Evenly distribute lobster salad on lettuce and top with apples and a little bit of fresh herbs.

What to serve with it?

This elegant and light appetizer is the perfect start to a dinner party menu but where to you go from here? Here’s a few suggestions based on what goes well together.

Carrot Ginger Soup Recipe

I would serve this carrot ginger soup as a next course or starter course to the main meal. It’s really, really good. There is fennel and leek and garlic to make a complex soup flavor like you haven’t tasted before. Top it off with some creme fraiche and crumbled pancetta and a few fennel fronds and you have an amazing progression that will be sure to impress. You can serve it in small dishes as an appetizer or in a larger soup bowl depending on how large the main meal is.

Butternut Squash & Ricotta Stuffed Portobello

This dish is so yummy and great if you need a vegetarian option as a main course. It’s seasonal for Fall/Winter and packed with flavor. Like the soup and the Lobster Salad you can make the filling ahead of time and preassemble and just bake when ready to serve.