Chef's Tip
When preparing lobster meat, take care to remove the small transparent cartilage in the center of the tail and check carefully for any bits of shell. These simple steps greatly improve the eating experience.
Instructions
- Fill a large pot with enough water to cover lobsters. Add 1 tablespoon salt per gallon of water and bring to a rolling boil.
- Plunge lobsters headfirst into the boiling water. Cover and cook for 8 minutes for 1 1/2 pound lobsters.
- While lobsters cook, prepare clarified butter: Melt 8 tablespoons butter in a small saucepan over low heat without stirring. When melted, skim foam from surface and carefully pour clear butter into a small bowl, leaving milk solids behind.
- Transfer cooked lobsters to a large bowl of ice water to stop cooking process. Let cool for 5 minutes.
- Working with one lobster at a time, twist off claws and knuckles. Crack shells and remove meat in largest pieces possible.
- Separate tail from body by twisting. Cut along underside of tail with kitchen shears and remove meat in one piece. Slice tail meat into medallions.
- Check claw meat for cartilage and remove if present. Set all lobster meat aside.
- In a large skillet over medium heat, melt remaining 4 tablespoons butter. Add shallots and cook until translucent, about 2 minutes.
- Add white wine and lemon juice, simmer until slightly reduced, about 3 minutes.
- Reduce heat to low. Add lobster meat to pan and gently warm through, about 2-3 minutes, turning occasionally. Be careful not to overcook.
- Season with salt and pepper. Stir in half the herbs.
Plating
Arrange the warmed lobster meat on a serving platter or individual plates, with the tail medallions in the center and claw meat around the edges. Drizzle with a little of the butter sauce from the pan. Serve with the clarified butter in small ramekins for dipping. Garnish with remaining herbs and lemon wedges.
Storage & Reheating
Cooked lobster meat is best consumed immediately. If necessary, refrigerate leftover meat in an airtight container for up to 1 day. Gently reheat in melted butter over low heat just until warmed through. Overheating will cause the meat to become tough and rubbery.
About This Recipe
A New England seafood classic featuring sweet lobster meat removed from the shell, inspired by Dini's Sea Grill. The gentle poaching in butter preserves the lobster's delicate flavor and tender texture. This preparation offers all the luxury of whole lobster while eliminating the work of extracting the meat, creating an elegant yet approachable dining experience.