Poached Lobster Or Scallops
October 23, 2016
Categories: Dinner, Lunch, Main Dish, Salads, Shellfish, Lobster, Scallops, Fruit, Lemon, North American, 5-Minute Prep, Easy/Beginner Cooking, Make-Ahead, Quick Meals, Birthday, Brunch, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Romantic Dinner, Summer, Valentine's Day, Poach, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Wine, Spring more
"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!"
- FOR LOBSTER or SCALLOPS (Choose one Seafood)
- FOR POACHING LIQUID
- Serving Size: 1 (487.6 g)
- Calories 404.3
- Total Fat - 18.9 g
- Saturated Fat - 4.6 g
- Cholesterol - 91.9 mg
- Sodium - 1386.5 mg
- Total Carbohydrate - 24.5 g
- Dietary Fiber - 1.9 g
- Sugars - 2.1 g
- Protein - 31.7 g
- Calcium - 106.6 mg
- Iron - 2.2 mg
- Vitamin C - 34.1 mg
- Thiamin - 0.1 mg
Seafood ... Always make sure the seafood rests on the counter to take the chill off. You never want to cook with cold seafood.
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*
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.
Immediately remove from the cooking liquid once they are done; otherwise, they can become over cooked. Set on a plate to cool.
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.
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.
Note: Unlike steamed seafood, the poaching liquid will give your seafood lots of flavor; without very little work.
Tips & Variations
No special items needed.