Poached Lobster Recipe

Prepare poaching liquid

In a large pot bring 2 quarts water and 1 cup dry white wine to a gentle simmer (do not boil). Add 4 tbsp unsalted butter, 1 tsp sea salt, 1 tsp freshly ground black pepper, sliced lemon, 4 thyme sprigs and 1 bay leaf. Maintain a gentle simmer (small bubbles) — temperature should be about 180–190°F (82–88°C).

Handle lobsters

If using live lobsters: place the lobsters headfirst into the simmering liquid, then cover the pot. If using lobster tails: gently submerge tails flesh-side down. Reduce heat to keep a gentle simmer. Poach whole lobsters for 8–10 minutes for 1.25–1.5 lb specimens, or until the claws feel firm and the tail meat is opaque. Poach tails for 6–8 minutes depending on size. Internal temperature should reach 135–140°F (57–60°C) for tender, just-cooked meat.

Finish and rest

Using tongs, transfer lobsters or tails to a bowl. Immediately brush with remaining melted butter (reserve a tablespoon of butter for sauce mounting) and tent loosely with foil. Let rest 3–4 minutes. When cool enough to handle, split tails or crack claws for presentation and remove meat from shells if preferred.

Prepare vegetables

Heat a grill pan or outdoor grill to medium-high. Toss baby carrots, turnips/radishes and baby zucchini with 2 tbsp extra-virgin olive oil, 1 tsp sea salt and 1 tsp freshly ground black pepper. Brush Napa cabbage halves with remaining 1 tbsp olive oil and sprinkle a little salt and pepper into the cut surfaces.

Grill vegetables

Place cabbage cut-side down on the hot grill pan and grill 3–4 minutes until charred marks appear; flip and grill the rounded side 2 minutes to warm through. Grill baby vegetables directly over heat 6–8 minutes, turning occasionally, until tender and lightly charred.

Finish vegetables

Transfer grilled vegetables to a warm platter. Add 1 tbsp unsalted butter and toss gently so it melts and coats the vegetables. Sprinkle 2 tbsp chopped fresh chives and 1 tbsp minced parsley over the vegetables and adjust seasoning to taste.

Sweat aromatics

In a medium saucepan melt 3 tbsp unsalted butter over medium heat. Add 2 tbsp minced shallot and 1 tsp minced garlic; sweat gently 2–3 minutes until translucent but not brown.

Build sauce

Stir in 1 tbsp tomato paste and 1 tsp flour; cook 30–45 seconds to remove raw flour flavor. Pour in 1 cup dry red wine and bring to a simmer, scraping any browned bits from the pan. Reduce wine by about half, 6–8 minutes.

Add stock and reduce

Add 2 cups low-sodium beef or veal stock, 1 sprig thyme and 1 bay leaf. Simmer gently until sauce coats the back of a spoon and has thickened slightly, about 12–15 minutes. Remove thyme and bay leaf.

Finish and mount

Off heat, remove pan from burner and whisk in 2 tbsp cold cubed unsalted butter, one cube at a time, to emulsify and gloss the sauce. Season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper to taste. Keep warm until serving.

On warm plates, arrange a wedge of grilled Napa cabbage and a selection of the baby vegetables. Place the poached lobster tail or lobster meat alongside or atop the cabbage for height. Spoon 2–3 tbsp of the red wine sauce Bourguignonne beside or partially over the lobster (avoid drowning the delicate meat).

Garnish with minced parsley, chopped chives, and lemon wedges. Serve immediately so lobster is warm and sauce is glossy.