Butter Poached Lobster

The other day I decided to experiment with some lobster tail I purchased at the market. Butter poaching lobster is a something I do almost everyday at work, as in many other restaurants. However, I never use this technique when cooking at home. I don't know why because it is relatively easy and and almost never fails in yielding sweet succulent and moist lobster meat. Its like cooking for dummies, I love it! Anyway, at home I made a brown butter poached lobster, and it turned out so good. You could definitely do this with regular butter, and its actually easier. Brown butter adds a nutty flavor to the the meat, but making brown butter takes a little bit of practice and attention to details. Just on the other side of a perfect brown butter is burned butter and we do not want that. To go with the lobster I added a seared scallop, fresh mango and a pan reduction to sauce it up. It tasted great, looked beautiful, and gave me a chance to try something new at home. Here is the recipe for the lobster. Enjoy!

Butter Poached Lobster

2 sticks of butter
2 lobster tails
2 tsp lemon juice
salt and pepper, to season

1. Slowly melt the butter over low heat not allowing it to separate
2. Season the lobster with salt and pepper and lemon juice
3. Once the butter is melted, add the lobster tails and turn the heat up just enough to get a slight simmer.
4. Allow the lobster to slowly poach until cooked through, about 3-4 minutes