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Amanda Hesser

Amanda is a co-founder of Food52.

added about 3 years ago

You can pop them back in boiling water for a few minutes. Or:I would shell them while they're cold. Set the meat aside. Put the shells in a pot, cover with water and boil for 10 minutes. Then when it's dinner time, put the lobster meat in a saucepans cover with the lobster broth and a few tablespoons butter. Reheat gently over low heat. Use a slotted spoon to remove the lobster to plates. Serve with melted butter.

added about 3 years ago

Beurre monté -- the term may sound complicated but it's simply emulsified butter and its preparation is quick and easy. Thick and creamy rather than oily, it's the perfect compliment for lobster (and Brussels sprouts for that matter).

Boil a little water in the bottom of a saucepan, reduce the heat to low and begin whisking in unsalted butter, a little bit at a time. Once you have an emulsion started, continue adding butter until you have enough to almost cover your lobster meat. Throw in the lobster and let it warm though for five minutes or so. (The dish will hold over low heat while you coordinate the rest of the meal.)

Barton Seaver

Barton Seaver is a chef and author of Where There’s Smoke. He is a Fellow with National Geographic Society and the New England Aquarium.

added about 3 years ago

Amanda's comment is dead on! If you'd care to skip the step of making the lobster broth, heating the shelled meat in just a few tablespoons of water, butter, and lemon juice on low heat until heated through will also yield excellent results and prevent possible overcooking. Enjoy!