Boil a lobster tail before adding to pasta? (shrimp, broil, creamy)

[Jesse44]

I'm making an alfredo sauce and I want to add lobster. Would you rather boil the lobster tail first then add chunks to the sauce later in the process, or break it up and cut into chunks raw and cook in the sauce?

[JustJulia]

I'd cook it first but steam it. I make my alfredo on low heat so I don't think lobster would cook all the way without overcooking the sauce.

[Mouser]

I Broil mine so the meat is not soggy

[Dirt Grinder]

Butter-poach that lobster tail for incredible flavor - and it won't be overcooked. Here's how to butter-poach shrimp. Lobster is done the same way.

Butter-poached shrimp

[Jesse44]

Originally Posted by Dirt Grinder

Butter-poach that lobster tail for incredible flavor - and it won't be overcooked. Here's how to butter-poach shrimp. Lobster is done the same way.

Butter-poached shrimp

1 tablespoon of water per stick of butter, as in about a half cup of butter per the TBSP? I could at most, give up a stick for this, but there's no way I can bring a mere tablespoon of water to a boil, so it seems like you would need many many many tablespoons (and therefore many sticks of butter) for this to work properly. Am I misinterpreting this??

[Dirt Grinder]

Originally Posted by Jesse44

...there's no way I can bring a mere tablespoon of water to a boil...

You add 1 TBSP of water for each stick of butter used. The key is to make sure it does not come to a boil. The water is heated to speed-up the melting of the butter. If it gets to the boiling temperature, the solids in the butter will separate.

BTW - this technique is often used to cook lobster for pasta and risotto dishes.

[momtothree]

I would cook the lobster till just done and then place in sauce. As for butter poaching the lobster, I would do that. And then use the leftover butter for the alfredo to give it a rich lobster "stock" buttery taste. But that's just me. lol

[Jesse44]

Originally Posted by Dirt Grinder

You add 1 TBSP of water for each stick of butter used. The key is to make sure it does not come to a boil. The water is heated to speed-up the melting of the butter. If it gets to the boiling temperature, the solids in the butter will separate.

BTW - this technique is often used to cook lobster for pasta and risotto dishes.

That's what I was wondering, but it almost sounded like you wanted the water to be simmering before adding the butter in the recipe, so I just wanted to check. Thanks!

Edit: I'm assuming the whole lobster tail poached, not just hacked up bits?

[Dirt Grinder]

Originally Posted by Jesse44

...I'm assuming the whole lobster tail poached, not just hacked up bits?

You can cut the tails into chunks or halves if you aren't using enough butter to cover the tails. The temperature of the butter ensures the lobster tails and/or shrimp are not overcooked.

[DawnMTL]

I know that this is not the goal, but I would steam, boil, or broil the lobster tail ... and serve it on the side.

Why? Any time I've had lobster meat *in* something, especially in a rich and creamy sauce, I can't taste the lobster. It feels like a sad waste for me. That's just my opinion and from my own experience, but I just wanted to throw it out there as an option.