In New England, boiling and steaming are the traditional ways to cook lobster, but there’s another way. It’s called butter poaching where the lobster meat is cooked to sweet and tender delight. Butter poached lobster cooks the lobster meat slowly and gently so as not to make the meat tough. This method made for the best tasting lobster I have ever had.
For 2 servings
Two 5 to 6 oz lobster tails, defrosted overnight in the refrigerator if frozen
1 stick of butter
10 oz Sea Scallops
1 garlic clove, minced
1 lemon, juiced
1 tablespoon grated lemon zest
Put the pasta on to cook in boiling salted water just when you start preparing the shellfish.
With kitchen shears, remove the membrane over the lobster meat on the underside of each lobster tail.
In a medium skillet melt the butter on low heat. Do not let the butter come to a boil or the butter will separate.
Once melted add the tails flesh side down and cook on low heat spooning butter over the shells once in a while for 6-8 minutes
Turn the tail on the shell side, continue basting and add the scallops. Baste the scallops with the butter for about one minute on each side.
The tails are ready when the shells are bright red and the lobster meat is firm and opaque. Be careful not to overcook the lobster. Poached lobster tails should have an internal temperature of about 140°F.
Remove the shellfish from the pan to a platter with the drained, cooked pasta.
Add the garlic, lemon zest and juice to the skillet and stir. Pour the sauce over the shellfish and pasta. Sprinkle with chopped parsley.
Serve with a green vegetable or salad.