Poached Lobster Or Scallops Recipe

"This is such a simple preparation for lobster or scallops. Once poached, they will take on any type of sauce that you decide to finish it off with. A herb butter sauce, a champagne or herb cream sauce, fruit or vegetable salsa; or, a vinaigrette - my favorite is #recipe8177 (my caviar vinaigrette). The lobster and scallops are very moist, tender; and, full of flavor. So, serve as is; or, you can always use the meat in other dishes. Maybe tossed with pasta, mixed in a stuffing, on a sandwich; or, on/in a salad, etc. Endless possibilities. Personally, I like to add some micro or baby green to a plate; and top with the lobster or scallops. Then, drizzle with your favorite sauce, topping, or vinaigrette over the top. It's simple and elegant. It can served as a main dish or starter dish. Just ENJOY!"

Step by Step Method

Step 1

Seafood ... Always make sure the seafood rests on the counter to take the chill off. You never want to cook with cold seafood.

Step 2

Poaching Liquid ... Add everything to a deep saute pan; and, bring to a light boil. *NOTE: If you poaching scallops, I prefer to use a wider, shallower pan. But, you need a deep pan, so the lobsters can be mostly covered in water*

Step 3

Lobsters or Scallops ... Add the seafood; and, reduce the heat to medium low heat; and, cover. Poach the lobsters, 7-9 minutes, until they turn red, and are firm to the touch. The scallops will only take 3-5 minutes; this is based on using jumbo sea scallops. Keep and eye on them.

Step 4

Immediately remove from the cooking liquid once they are done; otherwise, they can become over cooked. Set on a plate to cool.

Step 5

Finish ... As mentioned; you can serve this immediately with your favorite sauce, vinaigrette, salsa, or condiment; or, you can chill it for later on. Or, you can cut up the meat to be used in other dishes as well. It has tons of flavor; so, I like to keep it simple.

Step 6

Serve and ENJOY! ... One of my favorite ways to serve the lobster or scallops, is over a bed of baby micro greens; and, topped with either a creamy herb or champagne sauce; or, my caviar vinaigrette Recipe#8177. If serving the lobster; I like to cut it in 4-5 thick slices.