Butter-poached lobster with creamy lobster broth and orzo
Butter-poached lobster with creamy lobster broth and orzo
Rating: (1 rated)
Recipe Yield: Total time: 1 hour, 20 minutes plus about 4 hours simmering and reducing time | Serves 6
3 (1 1/2 pound) spiny lobsters White distilled vinegar

Step 1 Place the lobsters in a tight-fitting pot. Cover with cold water. Drain off the water and measure it. For every 8 quarts of water, add one-half cup of white distilled vinegar.

Step 2 In a separate large pot, bring the vinegar water to a boil. Pour it over the lobsters. Cover the pot, turn off the heat and let steep 2 minutes (for lobsters up to 1 1/2 pounds). Remove the lobsters from the hot water and drain. Discard the water.

Step 3One at a time, using a towel or rubber gloves to hold the hot lobsters, grasp their tails and twist and pull to detach them. Reserve the bodies. Hold each tail flat and twist the tail fan to one side: pull off and discard. Use your fingers to gently push the meat through the tail end and pull the meat out through the large opening at the other end. Reserve the shell. Lay the tail meat on its back and cut lengthwise in half. Remove the vein running through the top of the meat. Place the meat on a paper towel-lined plate or platter, cover with plastic wrap and refrigerate.

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