Butter-Poached Lobster with Pasta

Indulge in a culinary experience with our butter-poached lobster, a symphony of flavors featuring tender lobster tails, perfectly poached in a rich buttery concoction. A medley of baby yellow potatoes, English peas and al dente bucatini pasta, infused with herbs complements the lobster. A perfect date night dish.

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Course: Al La Carte, Dinner

Cuisine: American, Mediterranean

Keyword: Bucatini Pasta dishes, Butter-Poached Lobster with Pasta, English peas recipes, How to cook lobster tails, Pasta with potatoes and peas, Potatoes Recipes

Prep Time: 8

Cook Time: 30

Total Time: 38

Servings: People

Calories: 1072kcal

Author: Julietkitchen By Chef Yasmin

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

Get Recipe Ingredients

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 pepper
24 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 aside
4 ounces English Peas

Meantime, Cook the pasta

In a 5-quart stock pot, bring 4 quarts of water to a boil. Add 1 tablespoon salt
water 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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