Vanilla Bean-Butter Poached Lobster
Ingredients:
1 Lbs. Butter Unsalted
1 each Vanilla Bean
4 each Lobster Tails
Preparation:
Clarified Butter: Place butter into saucepan over medium heat and bring to a gentle simmer. Turn heat down to low after several minutes foam will rise to the top and the milk solids will drop to the bottom of the pan. Skim the foam from the top and continue simmering for 3 more minutes. Remove from heat and allow to cool. Pour through cheesecloth lined strainer to remove solids. Place the now clarified butter into a clean pan. Split Vanilla bean lengthwise and scrape seeds, place seed and bean into butter. Turn heat on low and allow to infuse for 5 minutes. Depending on your desired presentation you could strain the butter again to remove the seeds, but the flavor will remain.
Lobster Tails: Place 2 inches of water into Thermodyne pan and pre-heat to a temperature of 138 degrees. Because of how delicate lobster meat is we need a quicker penetration of heat, which the water bath will provide.
Turn tail over to expose the underside, using kitchen shears cut a slit down both sides. Peel back the underside of the tail and gently pull the sides to widen the cavity and help release the meat from the shell. Now that the meat has been removed from the shell place them into a vacuum seal bag along with 5 Tablespoons of the vanilla infused clarified butter. Seal bag and place into the water bath already pre-heated in the Thermodyne set at 138 degrees and cook for 18 minutes. Remove immediately and drain bag and gently take out lobster tail meat. Serve with reserved clarified butter and enjoy. All you need now is a pinch of salt and a squeeze of lemon.