Introduction to Poached Lobster & Corn with Tarragon Butter
Ah, the joy of cooking! There’s something magical about creating a dish that feels both elegant and comforting. Today, I’m excited to share my recipe for Poached Lobster & Corn with Tarragon Butter. This delightful meal is perfect for those busy evenings when you want to impress your loved ones without spending hours in the kitchen. With just a few simple ingredients, you can whip up a restaurant-quality dish that will have everyone asking for seconds. Trust me, this recipe is a true crowd-pleaser that brings a taste of summer right to your table!
Why You’ll Love This Poached Lobster & Corn with Tarragon Butter
This Poached Lobster & Corn with Tarragon Butter recipe is a dream come true for busy moms and professionals alike. It’s quick to prepare, taking only 30 minutes from start to finish. The flavors are simply divine, with the sweetness of fresh corn perfectly complementing the rich lobster. Plus, the tarragon butter adds a touch of elegance that makes this dish feel special, even on a hectic weeknight!
Ingredients for Poached Lobster & Corn with Tarragon Butter
Gathering the right ingredients is the first step to creating a memorable meal. For this Poached Lobster & Corn with Tarragon Butter, you’ll need a few fresh and flavorful items:
- Lobster tails: Look for fresh or frozen lobster tails, about 6 ounces each. They’re the star of the dish, bringing a sweet, succulent flavor.
- Fresh corn: Four ears of sweet corn will add a burst of sweetness and crunch. If corn isn’t in season, frozen corn can be a good substitute.
- Unsalted butter: This is essential for the tarragon butter sauce. Unsalted allows you to control the seasoning better.
- Fresh tarragon: This herb has a unique anise-like flavor that elevates the dish. If you can’t find fresh, dried tarragon works in a pinch.
- Lemon juice: A splash of fresh lemon juice brightens the flavors and adds a zesty kick.
- Salt and pepper: Simple seasonings that enhance the natural flavors of the lobster and corn.
- Water: For poaching the lobster and corn, ensuring they cook perfectly.
For those who like a little heat, consider adding a pinch of cayenne pepper to the tarragon butter. And if lobster isn’t your thing, shrimp can be a delightful alternative! You can find the exact quantities for each ingredient at the bottom of the article, ready for printing.
How to Make Poached Lobster & Corn with Tarragon Butter
Step 1: Prepare the Lobster
Start by filling a large pot with water, enough to cover the lobster tails completely. Bring the water to a rolling boil over high heat. Don’t forget to add a generous pinch of salt; this enhances the flavor of the lobster. As the water heats up, you can feel the excitement building. It’s the first step toward a delicious meal that will impress everyone at the table!
Step 2: Poach the Lobster
Once the water is boiling, carefully add the lobster tails to the pot. Be cautious, as the water will bubble up. Cook the lobster for about 5-7 minutes. You’ll know they’re ready when the shells turn a vibrant red and the meat becomes opaque. This is where the magic happens! The aroma will fill your kitchen, making it hard to resist sneaking a taste.
Step 3: Cook the Corn
After removing the lobster tails, it’s time to cook the corn in the same pot. Add the husked ears of corn and let them simmer for 5-7 minutes until they’re tender. This method not only saves time but also infuses the corn with a hint of lobster flavor. Once done, take the corn out and let it cool for a moment before cutting the kernels off the cob. Yum!
Step 4: Make the Tarragon Butter
In a small saucepan, melt the unsalted butter over low heat. As it melts, stir in the chopped fresh tarragon and a splash of lemon juice. This combination creates a fragrant sauce that’s simply irresistible. Season with salt and pepper to taste. Keep the tarragon butter warm, allowing the flavors to meld together beautifully. Your kitchen will smell heavenly!
Step 5: Assemble the Dish
Once the lobster has cooled enough to handle, cut the tails in half lengthwise. Arrange the lobster halves and the corn kernels on a beautiful serving platter. Drizzle the warm tarragon butter generously over the top. This final touch transforms your dish into a stunning centerpiece. Get ready for compliments as you serve this Poached Lobster & Corn with Tarragon Butter to your family and friends!
Tips for Success
- Always use fresh ingredients for the best flavor, especially the lobster and corn.
- Don’t overcook the lobster; it should be tender and juicy, not rubbery.
- For a smoother tarragon butter, whisk it vigorously to incorporate air.
- Let the lobster rest for a minute before cutting to retain its juices.
- Experiment with herbs; dill or parsley can also work well in the butter.
Equipment Needed
- Large pot: Essential for boiling the lobster and corn. A Dutch oven works well too.
- Small saucepan: Perfect for melting the butter. A microwave-safe bowl can be a quick alternative.
- Cutting board and knife: Necessary for cutting the lobster and corn. A sturdy plate can substitute in a pinch.
- Slotted spoon: Ideal for removing the lobster and corn from the pot. A regular spoon can work, but it’s less efficient.
Variations
- Herb Swaps: Try using fresh basil or cilantro instead of tarragon for a different flavor profile.
- Spicy Twist: Add diced jalapeños or a dash of hot sauce to the tarragon butter for a kick.
- Vegetarian Option: Substitute lobster with grilled zucchini or asparagus for a delightful veggie dish.
- Creamy Sauce: Mix in a splash of heavy cream to the tarragon butter for a richer sauce.
- Grilled Variation: Grill the lobster tails and corn for a smoky flavor that’s perfect for summer.
Serving Suggestions
- Side Dishes: Pair with a light arugula salad or roasted asparagus for a fresh contrast.
- Drinks: A crisp white wine, like Sauvignon Blanc, complements the dish beautifully.
- Presentation: Serve on a large platter with lemon wedges and fresh herbs for a pop of color.
FAQs about Poached Lobster & Corn with Tarragon Butter
Can I use frozen lobster tails for this recipe?
Absolutely! Frozen lobster tails work just fine. Just make sure to thaw them in the refrigerator overnight before cooking. This way, you’ll still enjoy the delicious flavors of Poached Lobster & Corn with Tarragon Butter.
What can I substitute for tarragon?
If you can’t find fresh tarragon, don’t worry! You can use dried tarragon, but use less since it’s more concentrated. Alternatively, fresh dill or basil can also add a lovely flavor to your Poached Lobster & Corn with Tarragon Butter.
How do I know when the lobster is cooked?
The lobster is perfectly cooked when its shells turn bright red and the meat is opaque. It should feel firm to the touch but not rubbery. Trust me, you’ll know when you see that beautiful color!
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the tarragon butter and cook the lobster and corn ahead of time. Just reheat gently before serving. This makes it easier to enjoy your Poached Lobster & Corn with Tarragon Butter on a busy night!
What sides pair well with this dish?
For a delightful meal, consider serving a light salad or some crusty bread alongside your Poached Lobster & Corn with Tarragon Butter. A crisp white wine also complements the flavors beautifully!
Final Thoughts
Cooking is more than just a task; it’s a way to create memories and share love with those around us. This Poached Lobster & Corn with Tarragon Butter recipe embodies that spirit. It’s a dish that brings a touch of elegance to any table, yet it’s simple enough for a busy weeknight. The combination of sweet lobster and fresh corn, drizzled with fragrant tarragon butter, is sure to delight your family and friends. So, gather your loved ones, savor each bite, and enjoy the joy that comes from sharing a delicious meal together!
Print
Poached Lobster & Corn with Tarragon Butter is Irresistible!
A delicious recipe for poached lobster and corn, enhanced with a flavorful tarragon butter.
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
- 4 lobster tails (about 6 ounces each)
- 4 ears of fresh corn, husked
- 4 tablespoons unsalted butter
- 2 tablespoons fresh tarragon, chopped
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- Water, for poaching
Instructions
- Fill a large pot with water and bring it to a boil. Add a generous pinch of salt.
- Once boiling, carefully add the lobster tails and cook for about 5-7 minutes, until the shells turn bright red and the meat is opaque.
- Remove the lobster tails and set aside to cool slightly.
- In the same pot, add the husked corn and cook for 5-7 minutes until tender.
- Remove the corn and let it cool before cutting the kernels off the cob.
- In a small saucepan, melt the butter over low heat. Stir in the chopped tarragon and lemon juice. Season with salt and pepper to taste. Keep warm.
- Once the lobster is cool enough to handle, cut the tails in half lengthwise.
- Arrange the lobster halves and corn kernels on a serving platter. Drizzle the tarragon butter over the top and serve immediately.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the tarragon butter.
- You can also substitute the lobster with shrimp for a different seafood experience.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Seafood
- Method: Poaching
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 0mg
- Fat: 20g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg