Butter Poached Lobster & Fresh Tomatoes !

I enjoy lobster cooker any which way, though I do think that my least favorite way (other than overcooked) is steamed or boiled lobster, as the high heat that it's usually cooked on ruins the texture of the delicate meat. If I'm going to pay $16.99 per pound for a whole lobster, it better darn well melt in my mouth.

If you're squeamish about handling a live lobster, that's totally okay. Many people are, including 9 out of10 squeamish teenage grocery store cashiers who have to ring it up.

But let's just say that if you're really not intro bringing a live lobster home, you can still make this dish.

You can use lobster tails.

Or, if your seafood department has complimentary steaming service (many do!) - have them steam the lobster off. When you get home, remove the meat from the lobster and continue the recipe with the butter poaching.

If you're okay with live lobsters, go for it.

There are many theories on how best to prepare the lobster for its final moments - some suggest you freeze the lobster for a few minutes to slow down its metabolism and but it to "sleep", some suggest piercing a knife in its head to kill instantly.

Our method was a family decision - the kids pet the lobster and thank Buddha for providing such delicious creatures.

For whole live lobster

Boli abig of water, add in the lobster and for 3 minutes. I don't want the lobster to cook all the way - I fust want to partially cook the lobster and make it easier to remove the meat.

Instead of usingthe traditional lobster/crab crackingdevices, I use little sharp kitchen shears. Makes less of a mess, the lobster meatcomes out cleanly and most importantly, I don't get lobster juice squirtin' in my eye (which usually happens when I use those stupid metal cracking tongs).

See, this is much easier, no ? Just cut straight down the middle (shell only) and peel back.

Same thing with the knuckle. Just snip the shee.

And the big claw.

If you're the patient sort, you can tear off the itty bitty skinny legs and try to extract the meat from them too. Some people use a rolling pin to squeeze the meat out, but I've found that it results in more eye-squirtin' lobster juice than I'm comfortable with.

ForLobsterTails

No need to dunk in hot water - just use pair of kitchen shears cut shell along length of back. Flip lobster tail over, cut shell along length of bottom (between its tiny feetsies). Pry shell open, remove meat and freeze the shell to make seafood stock.

Lobster Ready? Let's Proceed!

This is the buttah for the lobsteh. If you're cooking more than one lobster, you can add more butter. I've used just one stick and cut it into small pieces.

In a pot just like this, start with 2 tablespoons of water over medium-low heat. One it starts bubbling, add one piece of butter and whisk. When the butter has meltad, add another piece, and so on and until you've used all the pieces.

Slowly adding the butter will help it emulsify - which basically means mixing two liquids together that normally don't mix well (water and oil). What you're after is a light yellow, creamy, buttery called "beurre monte".... Not melted butter with white globs of milk solids (it there a fancy French term for this?).

To do this, you have to use low heat and add the butter pieces at a time. Make sure the mixture does not boil - otherwise it will separate.

Kepp the heat on medium-low and add the lobster pieces and poach for 5 minutes. Every minutes or so, I'll turn the lobster.

Then remove the lobster. Now it's time to gently the garlic and tomatoes for just a couple of minutes.

Finish off with some fresh basil and done !