Recipe courtesy of Sean Murphy/Beach Bistro
Butter Poached Lobster
1¼-pound lobster poached in butter with a hint of orange and star anise.
Ingredient:
1¼-pound lobster
Method:
Place the lobster in a large pot of boiling water, just long enough to kill it. Then, immediately pull it out and dunk it in an ice water bath (this pulls the meat away from the shell and prevents the meat from shrinking). Remove the tail and claws from the body, but keep the body for presentation. With shears or a chef’s knife, carefully remove the shell from the tail meat, leaving the actual tail. Crack the claws and carefully remove the meat in one piece. You can remove the knuckle meat, too, if desired.
For poaching broth:
Method:
2 pounds butter
¼ cup orange juice
4 pieces star anise
In a medium saucepan, bring orange juice and star anise to a boil. Lower heat to a simmer and slowly incorporate the butter until it is a creamy, smooth texture. Be careful not to break the butter. Add the lobster, poaching it slowly on low heat. Poach until the lobster is cooked through and no longer opaque (about seven to 10 minutes).
Note: it may sound like a lot of butter–it is, but fortunately you don’t end up eating very much of it.
