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.

35 min10 ingredients 8 steps
Homar cu unt de lămâie
956 cantitate pe farfurie

Instructions

  1. 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.

  2. 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.

  3. Poach the lobster ⏱ 5 min

    Submerge the lobster in the gently simmering liquid and cover. Poach it gently, without a violent boil.

  4. 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.

  5. 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.

  6. Add the flavored butter

    Mix the butter with the garlic, lemon zest and parsley. Spread it over the meat in the tail and claws.

  7. 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.

  8. 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.

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10 ingredients 8 steps ~35 min