Garlic & Herb Butter-Poached Lobster
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Step 1 of 18
Kitchen specification
1 of 18
Use the clean tail and claw meat from one 500-600 g lobster. Keep recognisable pieces rather than cutting the lobster into dice.
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What you are cooking with
Lobster
- from 1 prepared 500-600 g lobster Raw tail and claw meat, shell removed cleanly; tail left in large elegant pieces, claws kept whole where possible
- as required Fine sea salt
Garlic-herb beurre monté
- 15 ml Water
- 180 g Cold unsalted butter, cut into 1-2 cm cubes and kept cold
- 1 each Garlic, clove, lightly crushed
- 2 each Thyme, sprigs
- 1 each Tarragon, small sprig
- 3 each to 4 each Parsley stalks, clean, leaves removed