Butter-Poached Lobster Rolls

Butter-poached lobster was on the list and then I ate it at French Laundry two weeks ago.  This weekend was Independence Day, and what’s more American than a lobster roll?  How about a butter-poached lobster roll?  Ok, that’s probably more French-American, but I’m okay with that because it tasted good.

Week: 27 of 52

Cookbook: A few…

Side note: holy crap – the year is half over!!!

According to the few sources I checked, the lobsters need to be par-cooked before poaching, so that’s what we did.

Live lobster, JP named him Juan, hanging out in his natural habitat, a paper bag

Not-so-live, par-cooked lobster, hanging out in an ice bath in our sink.  His name was Paco.

Once the lobsters were boiled for a few minutes, we cooled them off in the ice bath and then shelled them for the meat.  I saved the bodies for making lobster stock at a later date.

Then we melted the butter for poaching (unsalted).

And threw in the meat – for a few minutes each.  I tried to keep the temp low to prevent overcooking.

Once cooked, we chopped it up to make a lobster salad with some of the cooking butter, tarragon, chives, parsley, celery and shallot.  Then we packed it up with some roasted garlic potato salad and took it to the Esplanade for a picnic dinner with family before the fireworks.

Overall, it was pretty successful.  I would say it was a bit more tender and buttery than just boiling, but I haven’t quite reached the Keller technique yet. 🙂  More research will be done!

Ingredients:

  • Butter
  • Lobster
  • Shallot
  • Celery
  • Tarragon
  • Parsley
  • Chives
  • Salt
  • Pepper
  • Hot Dog Buns
  • Lettuce

Oh, and I also made this awesome beet, goat cheese & walnut tart with the last of the CSA share we picked up last week.  I could eat beets like this all the time.  So good! The recipe came from Gordon Hammersley’s Bistro Cooking at Home.  I tweaked the shell a bit to make it 1/2 whole wheat and 1/2 white flour for a slightly healthier version.

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