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PHOTOGRAPHED BY ANTONIS ACHILLEOS AND GREG DUPREE
Butter Poached Lobster Tails
Some celebrations deserve to be glamorous. Make it special with buttery lobster tails.
Butter, lobster, and pure celebration.
Ingredients
Instructions
STEP 1
Bring water to a boil in a large saucepan over high heat. While the water heats, insert a skewer lengthwise through the center of each lobster tail.
STEP 2
Add 5 tablespoons of salt to the boiling water. Gently add the lobster tails, reduce heat to medium-high, and cook for 5 minutes without stirring. Drain in a colander and rinse under cold water for 1–2 minutes to stop the cooking.
STEP 3
Remove and discard the skewers. Lay each tail on its side and press down until the shell cracks. Hold the tail with flippers facing you and the shell facing down, then pull back on both sides to open the shell. Remove the meat and discard shells.
STEP 4
In a large saucepan, add white wine and bring to a simmer over medium-high heat for 1 minute. Stir in the heavy cream and simmer for another minute.
Step 5
Reduce heat to low. Add butter one piece at a time, whisking constantly until the sauce is emulsified and thickened. Add lobster meat and garlic; cook, turning often, until the lobster is heated through, about 4 minutes.
Step 6
Add cherry tomatoes and cook for 2 more minutes. Remove from heat and stir in fresh chives and the remaining ½ teaspoon salt. Divide lobster tails among 6 plates and spoon the butter mixture evenly over each. Serve immediately.
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