What could be better than lobster…..poached in butter? NOTHING.
- 4 cooked lobsters 1 1/2 lbs. each
- 1/2 cup unsalted buttter
- 4 sprigs tarragon
- sea salt to taste
- grilled asparagus for 4
Remove the lobster from each shell.
Melt the butter in saute pan over medium heat. Add the tarragon and meat and toss to coat. Turn heat to low and warm the lobster, covered, turning pieces as needed for 3 minutes or until completely warmed through.
Spoon a little cauliflower puree on each plate, add some grilled asparagus and place the lobster meat on top. Sprinkle just a little sea salt over the top and add a spoonful of the tarragon butter over all.
Serve with a lovely chilled Chardonnay and life is so good. Yum!
Cauliflower Puree
1 head of cauliflower, cut into florets
pot of boiling water
Cook the califlower until tender. Place in a blender and puree. Add a pat of butter and a pinch of salt. Turn machine on for a couple of seconds. Easy.
Grilled Lobster with Tomato/Lime Butter
Nothing spells summer more than lobster….grilled…poached….anyway you can think of. This is easy, elegant and wonderful to present to company.
- 4- 2 lb. lobsters, fresh as can be
Preheat the barbecue and while that is getting warmed up, make the tomato/lime butter and put a large pot of salted water on high to boil.
- 1/2 cup butter
- 1 tsp. tomato paste
- 1 large lime, zested and juiced
In a saucepan, melt the butter. Remove from heat and add the remaining ingredients, stirring well to combine. Set aside.
Drop the lobsters in the boiling, salted water. Return to the boil and cook for 2 minutes. Remove from the water and cut down the center of the back, lengthwise. Place shell side down on the grill and brush the lobster flesh with the tomato/lime butter.
Serve immediately with a crisp, chilled salad, glasses of chilled white wine, candles burning and great company around the table. Sounds pretty good to me.