This Gordon Ramsay Butter Poached Lobster Recipe is a tender and buttery recipe, which is made with dry white wine and unsalted butter. It’s a restaurant-quality dish, ready in about 15 minutes.
Jump to RecipeGordon Ramsay Butter Poached Lobster Recipe Ingredients
- 115g unsalted butter
- 60ml dry white wine
- 450g uncooked lobster meat
- Sea salt + cracked pepper to finish
How To Make Gordon Ramsay Butter Poached Lobster Recipe
- Create the Poaching Liquid: In a small pot, combine the unsalted butter and dry white wine. Melt them together over a very low heat, swirling the pan gently until the mixture is fully combined, glossy, and emulsified.
- Poach the Lobster: Gently add the lobster meat to the pot. Let it poach gently in the butter mixture for 4–5 minutes. For even cooking, cover the pot with a lid to trap the gentle steam.
- Finish Cooking: Flip the lobster pieces over and continue to poach for another 4–5 minutes, or until the meat is opaque, firm, and tender.
- Rest and Season: Remove the pot from the heat and let the lobster rest briefly in the warm butter. Season with a sprinkle of sea salt and freshly cracked black pepper. Serve immediately, spooning some of the reserved poaching butter over the top.
Recipe Tips
- How do you keep the lobster perfectly tender? The key is precise temperature control. Use a digital thermometer to keep the poaching liquid between 60–70°C (140–158°F). If it gets any hotter, the delicate lobster meat will seize up and become tough.
- What’s the best way to ensure even cooking? Poaching with a lid on is a great tip. It traps the gentle steam from the wine and butter, which helps to keep the temperature stable and cook the lobster evenly from all sides.
- What should I do with the leftover butter? Don’t throw it away! This poaching liquid is now a deeply flavorful lobster-infused butter. Strain it and store it in the refrigerator. It’s incredible for making a lobster pasta sauce, drizzling over mashed potatoes, or for dipping bread.
- What is butter poaching? It’s a gentle cooking method where food is submerged in an emulsion of butter and another liquid (in this case, wine) and cooked at a low temperature. It results in an incredibly tender, succulent texture.
What To Serve With Butter Poached Lobster
This luxurious dish is best served with simple sides that won’t overpower the delicate lobster:
- Creamy risotto or polenta
- Angel hair pasta tossed with the leftover poaching butter
- Steamed asparagus with a squeeze of lemon
- Simple crusty bread for dipping
How To Store Butter Poached Lobster
- Best Eaten Immediately: Butter-poached lobster has the best texture and flavor the moment it comes out of the pot. Storing and reheating is not recommended as it can easily become tough and rubbery.
Butter Poached Lobster Nutrition Facts
- Calories: 380 kcal
- Protein: 40g
- Fat: 22g
- Carbohydrates: 2g
- Sodium: 700mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the best wine to use for poaching?
A dry, crisp white wine like a Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay is perfect. Avoid anything sweet or heavily oaked.
Can I use pre-cooked lobster meat for this recipe?
It is not recommended. This recipe is designed to cook raw lobster meat gently. Using pre-cooked meat and reheating it in this way would almost certainly make it tough and overcooked.
Why is the temperature of the butter so important?
Lobster meat is very delicate. If the poaching liquid gets too hot (i.e., boils or simmers too aggressively), the proteins in the lobster will contract rapidly, squeezing out moisture and resulting in a tough, chewy texture. Low and slow is the key.
Gordon Ramsay Butter Poached Lobster Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy2
servings5
minutes10
minutes380
kcalIncredibly tender and succulent lobster meat, gently poached in a rich emulsion of butter and white wine for a luxurious yet simple meal.
Ingredients
115g unsalted butter
60ml dry white wine
450g uncooked lobster meat
Sea salt + cracked pepper
Directions
- Gently melt the butter and white wine together in a small pot over very low heat until combined.
- Add the lobster meat to the butter mixture.
- Poach gently, covered, for 4-5 minutes on each side until the lobster is opaque and tender.
- Remove from the heat and let it rest for a moment in the butter.
- Season with sea salt and pepper and serve immediately.
Notes
- Use a thermometer to keep the poaching liquid between 60–70°C (140–158°F) to prevent the lobster from becoming tough.
- Poaching with a lid on helps to maintain a stable temperature and cook the lobster evenly.
- Save the leftover poaching butter; it’s a delicious, lobster-infused base for sauces or other dishes.
- This dish is best served immediately for the most tender texture.
