Butter Poached Lobster
Yield: 2 servings
Cooking Time: 20 minutes
In a small pot, bring water to a boil. Drop in lobster tails for 1 min (to loosen the shell). Remove from water and let cool slightly. With a sharp knife, cut the tail in half, lengthwise. Lobster meat should be grey and look uncooked. Carefully remove the meat from each side of the tail.
In a separate saucepan, melt butter with white wine. Add garlic and bring to a simmer. Add in lobster tails and sauté in liquid, spooning liquid over any part of the tail that is exposed. Cook the tails in this method for roughly 2-3 minutes. Remove from liquid and serve on top of sunchoke succotash (recipe below) and fresh arugula. Spoon some butter liquid over full dish for added richness.
In a large sauté pan, heat oil over medium to high heat. Add in shallots and sunchokes and sauté for 10-12 minutes. Once sunchoked begin to color, add in corn and salt. Sauté for 5 minutes. Remove from heat, transfer to serving bowl and toss with arugula.
Recipe by Chef Kellan Hori
A California native, Chef Kellan believes the best meals are prepared with good ingredients, and good intention.