Ingredients
- Live Lobsters, humanely dispatched.
- A wide pot that will accommodate the tails and claws of your lobsters along with several inches of water.
- Fresh water, sea water if it is available.
- Colander to drain your lobster in
Instructions
- Lobster Prep: Humanely dispatch your lobster. Twist the claws off from the body and set them aside. Twist the head away from the body. Remove the legs from the lobster’s body.
- Bubbling Away: Bring several inches of water to a boil in a wide pot over medium heat.If desired, you can save the head and legs to make an incredibly flavorful seafood stock.
- Flavor Game: If you are adding any additional aromatics to your water, add them once the water is boiling. If not continue on to the next step.
- Timing Matters: Gently lower the tail or tails into the water. The lobster will drop the heat of the boiling water. Allow the tails to simmer for 2 minutes before you add the claws into the pot. The claws don’t require as much cooking time. Allow the claws and tails to poach for an additional 6 minutes before removing them from the water and transferring them to a colander to drain and cool.
- Color and Temp: When you poach lobster, the shells will turn from brown to that resplendent red. Because the tail is no longer attached to the body it makes it easier to check the internal temperature of the lobster meat. Simply insert an instant read thermometer into the center of the meat of the tail and make sure it reads 135˚F
- Get Cracking! Whether you’re planning to serve the poached lobster as part of a seafood tower or simply on it’s own, now is the time to get cracking!
Notes
If you want to add a little extra flavor to your poaching liquid, add some aromatics.
- Sea salt
- Lemon halves
- Bay leaves
- Parsley
- Whole black peppercorns
- Prep Time: 5
- Cook Time: 10
- Category: Dinner
- Method: Poach
- Cuisine: American
- Diet: Gluten Free