When it comes to Valentines Day in NYC you can count on every chocolate shop from Godiva to Jacques Torres to have lines out the door - due to lack of creativity, over exposure to main stream media, or just old fashioned themes those gifts are very thoughtless, and normally don't make anyone feel to special (not that Jacques Torres isn't special, i LOVE his chocolate). This year, however, a friend of mine Matt made Poached Lobster for his wife and my good friend Amy - i remember seeing the photo he took after masterfully placing it on a cutting board and presenting it in all its rustic glory.
picking out lobsters can be exciting, but you have to pay attention to what you are choosing, or having chosen for you. when picking out a lobster there are a few rules to follow:
1. try to purchase your lobster from a reliable source, steer clear of supermarkets if at all possible. the best place receives them daily.
2. although it is tempting to purchase the largest you can find, try to get them in the 1 1/4 lb - 1 1/2 lb range - these have the most tender meat.
3. lobsters should be purchased live - when choosing, try to aim for a lively one. when it's picked up the tail should flap up and down - if the tail is dormant, don't purchase it.
4. Remember, lobster's are not red when alive, they are anything else. Color does not determine or affect the flavor.
Lobster always makes for a beautiful presentation - esp. when the sides are simple, and the table is set with the Lobster Crackers, and the Garlic Butter Sauce. i hope you enjoy my version of Poached Lobster, i know we sure did. Thanks to Matt for the wonderful idea!
Poached Lobster
Step 1: Ingredients: 2 cloves Garlic halved, 10 whole Peppercorns, 5 Bay Leaves, 2 Med. Carrots Chopped, 1 Yellow Onion Chopped, 5 Celery Stalks, & the stalks of one Fennel Bulb (chopped), 4 Quarts of water, and 2 (1 1/4 lb) Lobsters.
Step 2: in a large Dutch Oven/Cauldron bring 4 cups of water to a boil adding all vegetables.
you're creating a broth - let boil for about 15 minutes
Step 3: while Broth is cooking, place your live Lobsters in the freezer (15 min).
this will make them dormant, and easier to handle.
Step 4: Ease both Lobster's in pot and cover tightly w/ lid.
Step 5: Once red remove from broth w/ tongs and place on cutting board to cool.
remove rubber bands from claws.
Step 6: Enjoy!
*for tips on eating your lobster follow this link
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