Over medium heat, add water and butter to the pan. Bring it to a boil, and then turn the heat down to low. Place the meat into the water, making sure that it’s all covered with the butter/water mix. Let the meat cook for 4-6 minutes or until firm.
Our Favorite Recipe for Cold Cracked Lobster
This easy butter-poached lobster recipe is sure to make your mouth water.
- 1 package ButcherBox Cold Cracked Lobster
- 1 sprig tarragon use a good sized sprig or 5 small ones
- ½ cup ghee or butter, salted
- Lay thawed lobster in a single layer on several paper towels. Take more paper towels and gently press down on lobster to dry and remove excess natural juices.
- In a small sauce pot melt ghee or butter on medium-low heat. Once melted add tarragon.
- Let the tarragon steep for 3-4 minutes. Make sure the butter never boils.
- In two rounds, place dried lobster into poaching butter. Poach for 5-7 minutes until opaque.
- Once all poached, rough chop lobster and toss with a drizzle of the tarragon butter and a squeeze of lemon juice and lemon zest. Serve on a brioche roll, a salad, or toss with some pasta.
- If you are not a fan of tarragon simply omit for a more traditional flavor.
- For a more Mediterranean flavor add a few threads of saffron to the poaching butter.
- If using unsalted ghee or butter add 1 teaspoon of kosher salt.
To begin cooking, first ensure that the meat has been thoroughly thawed. This results in a better taste and texture in the final dish. To thaw, leave meat in its wrapping and place on a plate in the refrigerator overnight. If meat is needed more quickly, leave the meat in its packaging and place in a bowl of cool water. Let sit for 30-60 minutes, replacing water once. After this is complete, open packaging and drain excess water.
Raw whole Maine Lobster can be prepared in many ways, but the most common method is steaming. Before you begin, thoroughly thaw the whole lobster. To thaw, leave the lobster in its netting and place on a plate in the refrigerator overnight. If meat is needed more quickly, place lobster in a bowl of cool water. Let sit for 30-60 minutes, or until tail if flexible, replacing water as needed.
Before cooking with tail meat, we recommend thoroughly thawing lobster tails as it results in a better taste and texture. To thaw, leave the tails in the wrapping or put in new wrapping and place on a plate in the refrigerator overnight. Tail should be slightly flexible when fully thawed. Whole, shell-on tails should be thawed slowly to prevent meat sticking to the inside of the shell.
GARLIC BUTTER POACHED LOBSTER CLAWS RECIPE
FAQ
Is lobster claw and knuckle meat good?
Is it better to steam or boil lobster claws?
How do you cook frozen lobster claw meat?
Can you cook lobster claw and knuckle meat raw?
Shucked Maine Lobster claw and knuckle meat (CK), tail, claw and knuckle meat (TCK), and tail meat are great for recipes that call for additional time in the oven or on the stovetop. This is largely because starting with a raw product reduces the risk of overcooking. To begin cooking, first ensure that the meat has been thoroughly thawed.
How do you make lobster knuckle buns?
Combine lobster meat, mayonnaise, salt, pepper, and lemon juice. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast buns over moderate heat until golden brown on both sides. Scoop claw & knuckle meat mix into butter-toasted bun (about 3 to 4 oz. per bun). Serve and enjoy!
How do you cook lobster claws in a crock pot?
For poached lobster claws: Combine water, white wine, lemon juice, bay leaves, thyme, salt, and pepper in a pot and bring to a simmer. Add lobster claws and poached butter. Simmer for about 10 minutes. For sautéed lobster claws: Sauté onion and garlic in butter and olive oil. Add lobster claws and cook until bright red and opaque.
How long does it take to cook lobster claws?
Steaming is another excellent method for cooking lobster claws. It takes about 7-9 minutes for thawed claws and 12-16 minutes if they’re frozen. Remember, every stove and pot is different, so these are general guidelines.