Butter-Poached Lobster

By Chad Carns

A home cook’s take on a fancy restaurant’s masterpiece.

To be honest, I started out with Thomas Keller’s French Laundry Butter Poached lobster recipe. I read the cookbook from front to back. Then I did it again … 5-6 times. It’s brilliant. He’s brilliant. But he’s much more talented than I am. So I tried to simplify his recipe for the home cook and give it a little bit of my flavor.

It’s not the easiest recipe in The Gourmet Bachelor cookbook but if you can perfect it, you are going to make someone very happy.

INGREDIENTS

Lobster
2 c unsalted butter
2 (2 lb) lobsters

 

Polenta
4 c water
2 c pre-cooked cornmeal
1/2 c parmesan
1/2 c mascarpone
1/2 t nutmeg

 

 

 

Shiitake Relish
4 garlic cloves, chopped
1/4 c shallot, shopped
2 T olive oil
8 oz shiitake mushrooms, sliced
1 c sweet corn
1 T butter
3 thyme springs

 

 

 

DIRECTIONS:

Lobster – Melt butter in a skillet on low heat. Place lobster in a 6-quart pot. In a separate pot, bring 4 quarts of water to a boil. Pour the boiling water over the lobster and cover. Steep for 5 minutes. Remove lobster from shell. Cook lobster in butter for 5 minutes. Polenta – Bring water to a boil, then slowly stir in cornmeal. Cook cornmeal for 3 minutes. Stir in remaining ingredients. Season and then cover. Shiitake Relish – Sauté garlic and shallot in olive oil for 3 minutes. Add mushrooms and corn. Sauté for 3 minutes. Stir in butter and thyme. Spoon polenta onto a serving dish. Add mushrooms, then lobster.

Butter-Poached Lobster
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level 5
Cost10
Effort8
Time8
Impress Your Date 10

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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