| Prep: 60 mins | Cook: 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 38g | 20g | 15g |
| sugars | fibre | protein | salt |
| 8g | 7g | 30g | 1.5g |
I have been excited about sharing this recipe with you for quite some time. I present to you Water-Pepper and Butter Poached Lobster – a meal that certainly resonates with me on a personal level. This recipe, a fusion of my Boston roots with the comfort food I grew up with, combines the exquisite taste of fresh lobster with the sweet familiarity of wholesome fruits. As a gourmet who loves to explore contrary flavours, it’s the balance of the delicate sweetness of the lobster and the tangy freshness of the fruits that gets me every time.
A Seafood Classic with a Fruity Twist
As a native to Boston, lobster recipes have a special place in my heart, but it’s the atypical ingredient list of the Water-Pepper and Butter Poached Lobster that makes it distinguishable. I believe that creating a beautiful dish is not only about combining universally accepted flavours but daring to be different, daring to explore the unconventional.
This recipe goes spectacularly well as the main course. It could be enjoyed with a crisp, cool side salad. If you are the adventurous type who likes to mesh recipes, you might discover this pairs well with Chimichurri Steak or any grilled meat for that matter.
Health-conscious and Deliciously Divine
When I’m not delighting in crafting these recipes, I am considering the health implications. I think it’s essential to remember that indeed, we are what we eat. This recipe, apart from being a feast for the taste buds, provides several health perks. Lobster, as many of you may know, is High in protein and contains omega-3 fatty acids, essential for heart health. Mixed with a medley of fruits, it’s a remarkable low-fat source of vitamins and antioxidants. Avocadoes add a dose of healthy fats, while mango and pineapple provide a boost of vitamin C. Also, let’s not forget the peppers; they are packed with vitamins and are an excellent source of antioxidants.
I believe this dish embodies my cooking philosophy – combining the familiar with the unexpected, paying homage to my roots while indulging my curiosity for unexpected flavor profiles. Cases in point, the Water-Pepper and Butter Poached Lobster.
Happy cooking!
What You’ll Need
- 3 Fresh lobsters (1-1.5 lb each)
- 1 Cup of unsalted butter
- 2 Cups of water
- 1 Tablespoon of black pepper, ground
- 2 Teaspoons of salt
- 2 Lemons, cut in half
- 6 Sprigs of fresh thyme
- 2 Bay leaves
- 2 Cups of Pinot Grigio or other dry white wine
- 2 Yellow bell peppers, halved and seeded
- 2 Red bell peppers, halved and seeded
- 3 Large ripe avocados, cut into cubes
- 2 Cups of pineapple, cut into chunks
- 1 Cup of mango, peeled and cut into chunks
- Mint leaves (for garnish)
- Edible flowers (optional, for garnish)
Method
Step One
Start by killing the lobsters in a humane way. Once done, separate the claws and tail from the body. Set aside the bodies.
Step Two
Combine water, 1/2 cup of butter, salt, black pepper, thyme, bay leaves, and lemons in a large pot. Stir until the butter has melted and bring it to a simmer.
Step Three
Add the lobster tails and claws to the pot. Ensure they are completely submerged. Poach for approximately 5-7 minutes, until the shells turn bright red.
Step Four
Remove the lobsters from the pot and set aside. Continue to simmer the poaching liquid to reduce it and concentrate the flavors.
Step Five
Meanwhile, grill the bell peppers until they are tender and the skin is charred. Let them cool, then peel and cut into thin strips.
Step Six
To prepare the fruit salad, combine the avocado, pineapple, and mango in a bowl. Squeeze the juice of one lemon over it, toss gently and set aside.
Step Seven
Once the poaching liquid has reduced by half, add the white wine. Let it simmer for another 5 minutes.
Step Eight
Return the lobster to the pot, add grilled bell peppers to it and simmer for a few minutes, until the lobster is heated thoroughly.
Step Nine
Remove from heat, place the lobsters on plates, and spoon some of the reduced poaching liquid over the top. Serve with the tropical fruit salad on the side and garnish with mint leaves and edible flowers. Enjoy your Water-Pepper and Butter Poached Lobster!
