Poached Lobster Or Scallops

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.

Step 7: Note: Unlike steamed seafood, the poaching liquid will give your seafood lots of flavor; without very little work.