Old Timber Outdoors
Butter-poached spiny lobster tail medallions with lime zest and chives
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All recipes Spiny lobster tail

Butter-Poached Spiny Lobster with Lime and Chive

Shelled tail meat gently poached in an emulsified butter bath and served as a small, rich first course.

4 servings25 min hands-on30 min total

Stove and oven · Appetizer

Skill: Advanced

Untested draft

Ingredients

  • 2 tailsSpiny lobster tail, meat removed from shell
  • 12 tbspButter, cold, cubed
  • 1Lime
  • 2 tbsp water
  • Chives

You'll need

Stovetop, Instant-read thermometer.

Leftovers

Serve immediately.

Method

  1. Bring the water to a simmer in a small saucepan. Whisk in the cold butter a few cubes at a time to make a smooth emulsion. Hold it between 160°F and 180°F; do not let it boil.
  2. Slide in the lobster meat and poach, turning gently, until opaque throughout, 6 to 8 minutes depending on size.
  3. Slice into medallions, finish with lime zest, a squeeze of juice, chives and a spoon of the butter.
Cook to OpaquePoach until the meat is opaque throughout. A gentle bath protects texture; it does not replace cooking through.
  • Thaw in the refrigerator overnight.

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