The French Fridays with Dorie crew picked this week’s recipe (Vanilla Butter Poached Lobster) on the basis that it would make a nice meal for St Valentine’s Day. Well ok then. Mr Neil and I don’t celebrate (I’d actually rather be surprised with a nice meal or something on a completely random day, but that’s just me) but it just happened that we were both home for dinner on the 14th so this is what we had.
Dorie’s recipe calls for a whole, live lobster but since we’re lucky enough to live a block or so away from an amazing fishmonger who stocks (yes, whole live lobsters but also) lobster tails, I went that route. For $40. I’ll admit I was a little shocked at the price and nervous – I didn’t want to mess things up! I cooked the tails until they were *just* cooked through, then looked at the giant blob of meat, decided that it was not going to be easy to make that look photogenic and sliced the tails to poach them in the clarified butter. No vanilla here – sorry Dorie, just too odd-sounding for our gold-plate meal!
The plate above was my tester plate – and the pieces were perfectly cooked, poached for a few minutes (since they were already cooked) but the plates we ended up eating for our actual dinner felt a tad overcooked. Not sure if it’s because the cooked lobster tail continued to cook after I removed it from the water – this plate was literally poached minutes after being cooked so it was still at that “just cooked” stage – but in any case, it was really tasty. Was it a $20 plate? I think so. Would I make again? I think so. But not for company, at that price!
Get Dorie Greenspan’s vanilla butter braised lobster recipe here or on p 324 of Around my French Table.
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