An ultimate lobster extravaganza Butter-Poached herb-infused elegance
Indulge in a decadent culinary experience with our butter-poached lobster. A rich buttery concoction featuring tender lobster tails perfectly poached in a light buttery rosemary infused liquid. As important as the lobster tails, delicate baby yellow potatoes, English potatoes and al dente bucatini pasta compliments the texture of the dish. Not to mention, aromatic herbs infuses the overall flavors.
Poached Bliss Meets Creaminess and Herb-infused Elegance
To start, the lobster tails are gently poached to perfection in a blend of butter, water, and fragrant rosemary ensuring a rich taste. Meanwhile, creamy yellow baby potatoes are boiled to fork tender perfection and paired with vibrant sweet peas. The creaminess of the potatoes enables the dish to eliminate the use of cheese – but parmesan may be added for the flavor and extra creamy texture. Moreover, the bucatini pasta, cooked al dente, completes the trio of exquisite elements. The bucatini pasta hugs the creaminess of the dish perfectly.
Assembling the butter-poached lobster with pasta dish involves a skillful interplay of ingredients. The potatoes, infused with fresh thyme, rosemary and garlic, are sautéed to golden perfection before being joined by the peas and succulent lobster tails. Further, the cooked pasta is then added to the mix, coated in the luxurious poaching liquid, resulting in a harmonious blend of flavors and textures.
In summary,, the butter-poached lobster with pasta and vegetables, is a culinary masterpiece. Combining the delicate sweetness of lobster with earthy richness of potatoes, the freshness of peas and the satisfying bite of bucatini pasta makes the perfect date night dinner.
The beauty of this rich lobster and pasta dish is versatility
While the lobster tails play the star in this delicate and delicious dish, whole lobsters works perfectly. Moreover, the whole lobster meat adds an additional display of texture. Further, the yellow potatoes give the dish the creaminess that would otherwise come from using cheese. However, adding grated cheese brings about added creamy and cheese flavor. Don’t like sweet peas, try adding baby spinach. Any changes made to the recipe result in a decadent date night dish.
For the love of lobsters experience these delectable recipes.
Pan Fried Duck Breast with Chunky Lobster Sauce
Ultimate Seafood Soup-Stew Extravaganza
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Butter-Poached Lobster with Pasta
Equipment
- 1 2- quart saucepan to cook the lobster
- 1 3 quart pot to cook the potatoes and peas
- 1 5 quart Dutch oven to cook the pasta
- 1 6 quart deep saute pan to assemble the dish
Ingredients
FOR THE BUTTER-POACHED LOBSTER
- 24 ounces lobster tails 4 to 6 tails – cut in halves lengthwise and shells removed (Shells can be reserved to make stock).
- 3/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons water
- 1 piece rosemary sprig ot tarragon
- 16 ounces butter cut up into 16 equal chunks
FOR THE PASTA AND VEGETABLES
- 10 – 12 Baby yellow potatoes
- water and kosher salt for cooking the potatoes
- 4 ounces English Peas frozen or sweet peas
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary leaves finely chopped.
- 4 – 5 cloves garlic peeled and finely chopped
- 8 ounces Bucatini pasta
- water and salt for cooking the pasta
Instructions
Poach the lobsters
- Add the water to a 2-quart saucepan. Heat the water to a simmer and keep the flame low.2 tablespoons water
- Add 1/2 teaspoon salt and the sprig of rosemary or tarragon.3/4 teaspoon kosher salt, 1 piece rosemary sprig
- Using a whisk or rubber spatula, whisk in 1 piece of butter. Whisk until completely melted. Keep adding the butter 1 piece at a time and whisking until melted. Note: Don't rush the butter melting. Keep the heat low to medium low and each piece of butter is melted.Also the purpose of the water is to prevent the butter from clarifying.16 ounces butter
- Season the lobster tails with 1/4 teaspoon salt and a generous pinch of freshly ground black pepper24 ounces lobster tails, 1/8 teaspoon freshly ground black pepper
- Add the lobster tails to the poaching liquid. Poach the lobster tails for 5 to 7 minutes. Using a kitchen tong, remove the lobster tails to a bowl or plate and set aside. Reserve 1/4 to 1/2 cup of the poaching liquid.Important Note: The poaching liquid should be low simmering – about 190F Degrees.
Meantime, Cook the potatoes and peas
- In a 2-quart saucepan, add the potatoes and pour in enough water to cover the potatoes up to 1 inch above the potatoes. Add 1 teaspoon salt. Bring to a boil and cook until the potatoes are tender. About 10 to 12 minutes. Remove the potatoes using a skimmer and reserve the boiling liquid to cook the peas. Set aside the potatoes to cool.How to test the tenderness of the potatoes: Use a pairing knife to insert into the largest potato. The knife should pierce through the potato without resistance.10 – 12 Baby yellow potatoes, water and kosher salt for cooking the potatoes
- Cook the peas in the same salted water. Cook until bright green – 4 to 5 minutes. Drain and set aside4 ounces English Peas
Meantime, Cook the pasta
- In a 5-quart stock pot, bring 4 quarts of water to a boil. Add 1 tablespoon saltwater and salt for cooking the pasta
- Add the pasta and cook al dente according to package direction. Drain, reserving 1/2 cup pasta water.8 ounces Bucatini pasta
Let's bring it although
- Cut the cooled potatoes in halves or quarters depending on the sizes
- Heat a 6-quart deep sauté pan. Use medium heat. Add the olive oil.2 tablespoons extra virgin olive oil
- Add the potatoes. Stir and cook 2 to 3 minutes until they start to lightly brown around the edges.
- Add the fresh thyme, rosemary and garlic. Season with a pinch of salt and freshly ground black pepper. Mix and cook 30 to 60 seconds.2 teaspoons fresh thyme leaves, 4 – 5 cloves garlic, 1 teaspoon fresh rosemary leaves
- Add the peas and 1/4 cup poaching liquid. Stir.
- Add in the poached lobster tails. Mix.
- Add the cooked pasta and 1/4 cup more of the poaching liquid. Toss to coat the pasta.Note: For more sauce add in 1/4 cup of the pasta liquid.
- Turn off the stove. Plate and serve. Enjoy.
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