Baby Lady and I love lobster. When we went to Maine recently to visit our youngest son, we ate lobster every day we were there. It was lobsterlicious. Nevertheless, variety is the spice of life. So, when we returned from Maine we didn’t eat lobster for a while opting for a variety of other proteins. Well, that ended last night. Can you say umami? Are you hungry?
Look at this meal. Beautiful, isn’t it? It tastes just as good as it looks. The lobster is very tender, silky and succulent. The Israeli couscous is toasted, cooked with a hint of lobster and lemon zest. It’s then garnished with sautéed cubed trumpet mushrooms and peas. The whole dish is then topped with some of the flavored poaching butter. The net out is a luscious, delicate, and sophisticated meal.
I haven’t played with the immersion circulator for a few weeks and have been looking for an excuse to use it. I just didn’t want to cook something for several days. Then it came to me while we were at the market. There, in front of me, were the prettiest lobster tails. I knew then what I was going to do, namely poach the lobster in a modified beurre monte. As Thomas Keller explains, “Lobster tail, removed from its shell and poached in beurre monte, is like none other you’ve tasted–sweet, rich and remarkably tender.” It is dreamingly good! Here’s what we did.
- 4 lobster tails, 6 oz each
- 1 lemon, zested and juiced
- 1 Tbsp rich coconut milk
- 20 Tbsp unsalted butter
- 1 Tbsp olive oil
- 1/2 cup trumpet mushrooms, cubed
- 1-1/3 cup israeli couscous
- 1-3/4 cup water
- 1 cup green peas
- 2Tbsp basil, finely chopped
Prepare the Lobster
Take the lobster and run a skewer down the center the length of the tail.
Place the lobster tails in a pot and cover with boiling water.
Allow the tails to steep in the boiling water for 2 minutes. At 2 minutes, remove the tails from the water. Reserve the water as this is the water you will use for the couscous.
Using kitchen sheers, cut the shell down each side cutting the the swimmerets and europods. Next, using your fingers, remove the bottom part of the shell. Then gently pry the meat from the top of the shell.
Once the meat is removed from the tail, starting at the tip, roll the tail into a ball and insert a toothpick to keep it together.
Cover with a damp cloth and refrigerate while making beurre monte.
Make the Lemon-Coconut Flavored Beurre Monte
Add the juice of 1 lemon to a sauce pot along with 1/2 of the lemon zest.
Add 1 Tbsp rich coconut milk. Rich coconut milk is the part of the milk at the top of the can of coconut milk so do not shake the can to blend it together.
Heat the coconut milk and lemon juice over medium low heat. Then begin adding the cubed butter little by little whisking constantly. You do not want the butter to separate.
When completed you are ready to poach the lobster.
Poaching the Lobster
To poach the lobster, place the tails in a plastic bag and pour the beurre monte over the top.
Place in water bath at 60 C/141 F and cook for 30 minutes
For the Israeli Couscous
Add 1 Tbsp olive oil to pot. Add couscous and stir to coat with oil. Over medium heat, sauté until the couscous is a golden brown color, roughly 5 minutes.
Using the water from steeping the lobster, add 1-3/4 cups of water to the pot along with the remaining 1/2 of the lemon zest. Bring to a boil, reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, roughly 10 minutes. If the couscous is too dry, add more broth by tablespoonful to moisten and allow to be absorbed into the couscous.
While the couscous is cooking, sauté the trumpet mushrooms and heat the peas.
When the couscous is done, add the couscous to the sauté pan with the mushrooms.
Add green peas and gently stir to incorporate.
Add 1/2 cup of Israeli couscous to a bowl. Remove the toothpick from the tail and place on top of couscous. Spoon some of the poaching butter over the top.
Finish with finely chopped basil and enjoy!