Lobster with lemon butter
HPP processing makes the meat easy to release, and the combination of poaching plus grilling keeps the lobster juicy and gives it a spectacular finish.
Instructions
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Thaw quickly ⏱ 15 min
Keep the HPP lobster in its packaging under cold water for about 15 minutes. Separately, prepare a large bowl of water and ice.
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Prepare the court-bouillon
Put enough water to cover the lobster in a pot, along with the wine, carrot, celery, bay leaf and salt. Bring to a gentle simmer.
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Poach the lobster ⏱ 5 min
Submerge the lobster in the gently simmering liquid and cover. Poach it gently, without a violent boil.
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Stop the cooking
Move the lobster straight into the ice water. Leave it just until you can handle it, then drain and pat it dry.
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Split and clean
Cut the lobster lengthwise. Remove the gastric sac behind the head and the intestine in the tail. Keep the meat and juices clean in the shell.
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Add the flavored butter
Mix the butter with the garlic, lemon zest and parsley. Spread it over the meat in the tail and claws.
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Gratinate ⏱ 4 min
Put the halves under the well-heated grill until the butter foams, the surface browns lightly and the meat reaches at least 63°C.
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Serve
Drizzle with a squeeze of lemon and serve immediately, with the flavored butter from the tray alongside.
Good to know
The lobster is raw and must be cooked through. The poaching time follows the product's instructions, and the grill finishes the meat. Confirm a minimum of 63°C in the thickest part of the tail. Don't eat the stomach sac or the intestine.
Frequently asked questions
How do I thaw HPP lobster?
Keep the HPP lobster in its packaging under cold water for about 15 minutes. HPP processing makes the meat easy to release from the shell after cooking.
Does HPP lobster need to be cooked through?
Yes, the lobster is raw and must be fully cooked. Confirm a minimum of 63°C in the thickest part of the tail before serving.
Why poach the lobster before gratinating?
Gentle poaching for about 5 minutes cooks the meat evenly, and the grill finishes it and browns the butter. The combination keeps the meat juicy.
Which parts of the lobster are not eaten?
The gastric sac behind the head and the intestine in the tail. Remove them after splitting the lobster lengthwise, keeping the meat and juices clean in the shell.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Lobster with lemon butter
Lobster with lemon butter
HPP processing makes the meat easy to release, and the combination of poaching plus grilling keeps the lobster juicy and gives it a spectacular finish.
Notes
The lobster is raw and must be cooked through. The poaching time follows the product's instructions, and the grill finishes the meat. Confirm a minimum of 63°C in the thickest part of the tail. Don't eat the stomach sac or the intestine.
