with the Chef in Mind!
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  • 4 whole Raw Lobster TCKL Meat (6.5 oz, 185 g)
  • 1 lb (454 g) Unsalted Butter, cubed
  • 1 whole Vanilla Bean, split lengthwise
  • 1 whole Blood Orange, zested and juiced
  • 1 whole Lime, zested and juiced

  • Heat butter in medium pot until fully melted.
  • Scrape the vanilla seeds into the butter (the pods can be steeped as well if desired), add the blood orange and lime zest and juices.
  • Warm butter to 200° F (95° C) remove from heat and allow the butter mixture to infuse for 10 to 15 minutes.
  • Bring the liquid to a poaching temperature of 160-165° F (70-75° C).
  • Poach the lobster in the liquid until desired doneness beginning with the tail, then the claws, knuckles and finally the legs.
  • Please note that the tail will take the longest to cook- in order: place tail, claws, knuckles then legs into the liquid for best results. The tail will take approximately 7 minutes to cook, the claws 4 minutes, knuckles 3 minutes and legs 2 minutes to cook.

Method for Serving
Remove all lobster meat from the poaching liquid and serve immediately with your favorite starch or serve chilled with greens. Arrange lobster body as desired.

Chef’s Tip
  • The total poaching time from start to finish should be 6-8 minutes.
  • Save infused butter for future poaching-just be sure to refrigerate when not in use.
parallax lobster plate
parallax greens
parallax fork
parallax strawberries 2
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