BUTTER-POACHED LOBSTER TAILS

Allow one lobster tail (shell removed) per person. You’ll need unsalted butter, cut into small chunks. You can determine how much butter you’ll need by placing the lobster tails, side by side and in one layer, in a baking dish. Add just enough water to cover. Remove the lobster tails and pat dry. Set aside. Measure the water in the pan and that will give you the amount of butter to use to cover and poach the tails.

To make the Beurre Monte: Definition of Beurre Monte: Butter is an emulsification of 80% milk fat, 18% water, and 2% milk solids. Heating butter above 160 degrees will cause it to “break” or separate into its different composition parts. A Beuree Monte is a technique of keeping melted butter in an emulsified state between 180 degrees and 190 degrees, which is sufficient to poach meats or vegetables.

In a saucepan, bring the 1 tablespoon of water to a boil over high heat; reduce the heat to low and begin adding the chunks of butter (a little at a time) whisking to emulsify. Once the emulsion is started, more butter may be whisked in faster. Hold the temperature of the Beurre Monte between 160 and 190 degrees for poaching. DO NOT BOIL OR THE MIXTURE WILL BREAK! The mixture should have the consistency of a very thick butter sauce. NOTE: Beurre Monte can be set aside on the stove after being prepared. You should use the beurre monte within an hour after you make it.

When ready to poach the lobster tails, use a thermometer and bring the beurre monte up to at least 160° degrees, but not over 190° degrees. Depending on how large and how many lobster tails you are preparing, will determine how long to poach them; it usually takes from 5 to 7 minutes. They should not be rubbery but of a soft consistency (almost as if not completely cooked). The lobster should be white and not very opaque in color. When done, remove them from the Beurre Monte and serve.

While I LOVE Louisiana crawfish, they will soon be out of season. Not to fret. A great substitution in my book is lobster. Lobsters in Louisiana? Well, it’s not the whole lobster—just the tail—from Maine where lobsters are plentiful. Sometimes I just want to walk on the wild side and try something different and lobster tails are just the thing with which to make a cool treat for casual summer dining. LOBSTER SALAD

• Makes 4 servings
• 2 (10-ounce) lobster tails (thawed if frozen)
• 1 teaspoon Kosher salt
• ½ cup finely chopped celery
• ¼ cup finely chopped green onions
• ¾ cup mayonnaise
• 2 tablespoons Creole mustard
• 2 tablespoons fresh lemon juice
• Salt and cayenne pepper to taste
• 2 tablespoons chopped parsley leaves
• Avocado halves (optional)

Fill a medium-size saucepan with 3 cups water and add the Kosher salt. Bring to a gentle boil. Add the lobster tails and cook for 8 minutes. Drain and cool. When cool enough to handle, remove the tail meat from the shell and coarsely chop. Combine the celery, green onions, mayonnaise, mustard and lemon juice is a bowl. Add the lobster meat and toss to coat evenly. Season to taste with salt and cayenne pepper. Cover and chill for 1 hour before using. To serve, spoon the lobster mixture on salad greens or into avocado halves. For another taste treat, try our sashimi grade yellow fin tuna. It’s great for making sushi but I also like it grilled with anchovy butter.