Content

• To step
• Part 1 of 5: Buying lobster
• Part 2 of 5: Thawing lobster
• Part 3 of 5: Preparing lobster tails
• Part 4 of 5: Preparing the butter bath
• Part 5 of 5: Prepare the lobster tails
• Necessities

Lobster is not always available fresh, so most chefs use frozen lobster. The lobster is thawed, then boiled, roasted, poached or steamed. Learn how to cook frozen lobster tails by poaching them in butter.

To step

Part 1 of 5: Buying lobster

1. In the supermarket, look in the freezer for the frozen fish. There may be different types of lobster.
2. Choose small lobster tails, from 115 to 225 grams. The small tails are often more tender than the larger ones.
3. Look at the label. Try to find the following information:
   • Best-before date. Make sure they are still fresh.
   • The ingredient sodium triphosphate. This addition makes the tails heavier, so if you pay by the kilo, you pay more for less meat.

Part 2 of 5: Thawing lobster

1. Do not cook the lobster tails if they are frozen. This is one of the most expensive types of shellfish, so you shouldn't miss out on it during preparation.
2. Place the frozen lobster tails in a bowl. Cover it with a lid or cling film.
3. Leave the bowl in the fridge overnight. Give them between 12 and 24 hours to thaw, or more if you are going to cook a large amount.

Part 3 of 5: Preparing lobster tails

1. Take the lobster tails out of the refrigerator about 30 to 60 minutes before preparing them. They should come to room temperature so that they cook evenly.
2. Using kitchen scissors, cut the bottom of the bowl in half lengthwise.
3. Loosen the meat on both sides of the dish. Remove the lobster from the shell.
4. If necessary, remove the intestinal tract with your fingers. Rinse the lobster tails under the cold tap.

Part 4 of 5: Preparing the butter bath

1. Boil 30 ml of water in a medium or small saucepan.
   • The pan should be large enough for the lobster tails, and there should be enough room to cover them with a layer of butter.
2. Once the water is boiling, turn the heat down. You need to keep as much water as possible.
3. Add 1 tablespoon of butter to the pan. Stir while it melts. Keep adding a tablespoon at a time until you have put 1 to 1.5 packets of butter (of 250 grams) in the pan.
   • You need enough butter to cover all of the lobster tails. Place the lobster tails in a bowl, fill it with water and remove the tails. Measure the amount of water and melt the same amount of butter in the pan.
4. Stir until the butter is liquid. It must remain a whole, so it must not become separate. Reduce the heat to as low as possible.
   • This is called beurre monté (or mounted butter). It is a French way of preparing lobster and other crustaceans.

Part 5 of 5: Prepare the lobster tails

1. Place the lobster tails in the beurre monté. The tails should be completely covered.
2. Leave them for 5 to 8 minutes.
3. Feel the tails with your finger. They should be solid and white. If you leave them too long, they will become too hard and tough.
4. Remove the tails from the butter with tongs. Let them drain over the pan for a few seconds.
5. Place the tails on a plate. Serve immediately with lemon slices.

Necessities

• Frozen lobster tails
• Pan
• Unsalted butter
• Water
• Scale
• Cling film
• Whisk
• Kitchen scissors
• Alarm clock
• Tang