Tomato Basil Butter Poached Lobster
Tip: This recipe is also a succulent way to make fish. Pat your favorite fish dry with paper towel (perfect for cod or halibut). Poach as directed until fish is just firm to the touch and flakes easily with a fork.
- 11 mins prep
- 20 mins cook
- 4 servings
- 2 whole live lobsters (1-1/2 lb/ 750 g each)*
- 1 shallot, finely diced
- 1 cup (250 ml) Lactantia® Tomato Basil Butter
- In large pot of well saltedwell-salted boiling water, cook lobsters for about 3 minutes or until shells start to change to red. While lobster is still warm, twist claws and tail to break apart. Carefully remove lobster meat from claws and tail. Use a pair of kitchen shears and a nut crackernutcracker to open the shells.
- In medium saucepan, on low to medium heat, melt Lactantia® Tomato Basil butter. Add shallots and cook until translucent for about 2 to 3 minutes. Add lobster and cook, turning for 5 minutes or until lobster is fully cooked. Butter should not be boiling. Turn down heat if bubbles start to appear. Serve with toasted baguette slices.
*2 lobster tails per person for a main course can be substituted for the live lobster.