I Have Been Cooking Lobster Wrong All This Time…

This week I set out to make Braised Rabbit, Shrimp, and Lobster Rice Stew out of Jose Garces’ cookbook The Latin Road home. This is a recipe that has many parts. One of the pieces to it was to cook lobster tails and/or claws according to his recipe Poached and Seared Main Lobster. This recipe is quite straight forward but I found the technique unusual and interesting.

For my recipe I only used tails as they were the easiest to purchase in the midwest. I followed the instructions to insert bamboo skewers through the length of the tail and as close to the shell as possible to prevent the tail form curling. Next, prepare an ice bath in the largest bowl you have to be able to submerge the lobster in. Then it was on to the cooking.

He has you fill a stock pot with well salted water. The key here is to pic a pot that the lobster can fit into fully submerged. With as large of tails I got this was a bit tricky. My advice is to insert them into an empty stock pot to make sure they fit. Then remove them and set them aside. Fill the pot with enough water to full cover the tails when submerged (roughly 2 quarts). Add about 2 tablespoons salt. Bring to a boil.

Once the water is at a boil, turn OFF the heat and insert the lobster tails. Let them sit in the hot water, fully submerged for 7 minutes. At the end of the 7 minutes remove from the hot water and submerge into the ice bath to stop the cooking. Let them fully cool.

Once cool turn over onto their shells. Using poultry sheers cut through the casing between the legs. Once you get to the tail cut diagonally to the outer corners of the tail making a “Y” cut. Then pull the shell open and gently tug on the meat removing it from the casing. Gently slice the meat at each of the joints where the meat is still white.

You can reheat the medallions by doing a quick sear in a hot skillet but for my use I put the cold meat directly on my stew. The heat from the stew took the cold edge off the meat without cooking it anymore so it was perfectly tender with NO chewy bits.

From now on this is my go to way for cooking lobster!

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