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FRESH Shucked Lobster Meat
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Friday, July 04 2008 --
No culinary approach has seized the imagination of contemporary seafood lovers like the signature dish “Poached Lobster in Butter,” created by Chef Tom Keller of restaurants The French Laundry, Per Se, Bouchon, and cookbook fame. (A variation of that Recipe is at the end of this message.)
The very idea of lobster meat cooked in butter, rather than just dipped in it, understandably causes more drooling and anticipation than any seafood recipe of recent memory.
It is well known that extracting un-cooked lobster meat from the shell is almost impossible. If you want to ruin a perfectly good lobster, try removing the meat from the shell before cooking.
It is also well known that cooking lobster twice renders it very rubbery and tough, a special sin considering a future sauteed in butter.
How does Maestro Keller avoid this Catch 22? How does he remove the lobster meat without cooking it?
Through careful trial, the food professionals in the “Keller/French Laundry Empire” figured out how to barely cook a lobster just enough to feasibly remove the meat, but not enough to turn it into shoe leather when it is cooked again in gobs of butter.
I hear it takes a very special thermometer. And the temp changes wildly depending on the precise size of the lobster and the thickness of the shell.
Very tricky procedure, even for these top line sous-Chefs.
What are the rest of us to do? Are we to be forever cheated of the wondrous delightful mouth-feel of lobster meat sauteed in butter?
Fear not, lobster lovers. Farm 2 Market to the rescue!
An innovative company has developed a technique for extracting uncooked lobster meat from the shell. They’re not exactly giving out “hows?”, but apparently, at a certain pressure, the meat literally separates from the inside of the lobster shell.
Looks pretty interesting, doesn’t it?
ALL the meat comes out. Not only do you get a perfectly complete fresh lobster tail, you get every other ounce of meat that was in that lobster’s shell.
Even the meat inside the swimmerettes is removed, creating a delicious “spaghetti” of lobster meat.
Farm 2 Market offers this “Shucked” FRESH Lobster meat sized in 4, 6, or eight lobster packs. The lobsters being “shucked” average one and half pound each. The meat is about 6 ounces per lobster.
This “shucked” lobster meat is sold FRESH only. Each lobster is sealed in an individual plastic pouch. Shelf-live in those sealed pouches is 4-5 days under refrigeration.
It is with great pride that Farm 2 Market presents this innovative product.
The recipe below is killer. And simple. You do not need the skills of a high-level “Sous” to enjoy this highly unique and contemporary seafood delight.
Savor the Farm 2 Market difference and order FRESH “Shucked” Lobster meat now.
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Butter Poached Maine Lobster
-5 tablespoons water
-One half to three quarter lb unsalted butter, cut into small chunks
-FRESH “Shucked” Lobster Meat
Remove lobster meat from refrigerator and let stand until room temperature.
In a saucepan, boil water and whisk in 2-3 chunks of butter to form an emulsion. Reduce heat to low, and continue to whisk in the butter. Temperature of the emulsion should be between 160-190 F.
Add lobster chunks.
Cook for 3 minutes total, turning every minute.
Sometimes fishermen or aquafarmers call us when they have a bargain to pass along. Our "Gem O' the Day" is reserved for products so rare, or with such short seasons, they can't appear as a regular selection. Check back often so you don't miss out.
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