Butter Poaching-How Lobster was Meant to Be

In my last post, I mentioned how my Saturday client had to cancel due to illness, and that I was left in possession of some orphaned lobsters. I decided to poach them in butter, a la Thomas Keller. Wow. Really tasty without being overly buttery (read: greasy) and amazingly tender. The only problem with this technique is that my family thinks this is now the official preparation for lobster--so much easier to eat! Yes, but so much more work at this end, folks. I would definitely recommend you try this sometime, the results are worth it if you need tasty lobster meat out of the shell. For the "usual" family lobster dinners, I think they can handle breaking their own lobsters down. I put "usual" in quotes because lobster is a once or twice a year treat around these parts.

I also intend to look further into this technique for other meats, scallops and Dover sole come to mind. I also keep meaning to explore confiture, but have had some problems finding salt peter. Turns out you can use the stuff to make bombs, which I find rather humorous since although sometimes a recipe is a bomb, I don't think I'd take the ingredients to actually MAKE a bomb.