Homestyle Sweet Butter Poached Lobster, French Laundry Inspired

Instructions

1. 1

   Prepare the lobster tails: If using frozen tails, ensure they are fully thawed. Using kitchen shears, carefully cut the top of the lobster shell down the middle, from the wide end to just before the tail fan. Gently loosen and pull the raw lobster meat up through the opening, resting it on top of the shell (this is often called 'piggyback style'). Remove any visible digestive tract. Pat the lobster meat dry with paper towels.

2. 2

   Prepare the poaching liquid: In a small, heavy-bottomed saucepan or a shallow skillet (large enough to fit the lobster tails in a single layer), melt the unsalted butter over very low heat. Do not let the butter brown. Once melted, add the minced shallot, sliced garlic (if using), fresh thyme sprigs, and bay leaf.

3. 3

   Add the wine/stock and season: Pour in the dry white wine or chicken stock. Season the mixture lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon white pepper. Keep the heat very low; the mixture should be warm and shimmering, barely simmering, but not bubbling vigorously.

4. 4

   Poach the lobster: Carefully place the prepared lobster tails into the warm butter mixture, ensuring they are mostly submerged. If they are not fully submerged, use a spoon to baste the exposed parts with the butter mixture. Gently poach the lobster tails for 6-10 minutes, depending on their size, turning them once halfway through. The lobster meat will turn opaque and firm when cooked. To avoid overcooking, which can make the lobster tough, remove them once the internal temperature reaches 135-140°F (57-60°C).

5. 5

   Finish and serve: Using tongs, carefully remove the cooked lobster tails from the butter and place them on a warm plate. Strain the butter mixture through a fine-mesh sieve into a small bowl, discarding the aromatics. This strained butter is your flavorful sauce. Drizzle a generous amount of the warm strained butter over each lobster tail. Serve immediately with fresh lemon wedges on the side, if desired.