Quote:
Originally Posted by TripleThreat
Always felt lobster to be overrated except this one experience where I had lobster escargot.
So it looks like me and the wife have decided on some sliders they made us a couple months back. As in some of those videos you see, they use the Hawaiian roles and cut those in a block and then add all the toppings and you just pull the sliders apart. They also make a killer home made bruschetta sauce.
After that, we are going to do tacos for dinner and the night game
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Try a butter poached tail.
The French Laundry does it and there are ways to steal the technique pretty easily. Beurre Monté is the easiest sauce in the world to make; it's essentially a room temperature butter emulsion. It makes liquified butter instead of melted butter.
You cook the lobster in it and it's fantastic.
Now what I do is sous vide the lobster in the beurre bonté -- about 125 degrees for an hour. I put a little taragon and granulated garlic in there with a little big of oregano. Then after the hour, you quench it in an ice bath to stop the cook.
Let it chill then cook it on a grill until it gets warm on the inside (it's already cooked so just cook it to warmth; 120 is fine). Its tender, it stays juicy, it's extremely flavorful.
I was never a huge lobster fan until I stumbled onto that technique and it's just fantastic. Best lobster you'll ever have.