Butter Poached Lobster Tail:
Ingredients:
- 2-3 tbsp. white wine or water
- 1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
- (4) 3 oz. lobster tails, raw
- salt/pepper/Cajun seasoning, pinch of each
- fresh chopped tarragon
- Small pot or a saucepan
- fresh chopped parsley, for garnish
- fresh lemon
Directions:
In a saucepan, bring the liquid to a simmer over medium heat. Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces until complete. Do not let the butter come to a boil or the butter will separate. Add choppes tarragon. Try to keep the butter to a simmer.
Season raw lobster tails and Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Lobster tails should have an an internal temperature of about 140-145.
Use the butter mixture as a sauce and garnish with parsley and fresh lemon juice.
[*Note - You can use a instant read thermometer if wanted.]
