Sycophant wrote:
Paula didn't invent butter-poached lobster. It was invented by Thomas
Keller, published in 1999, and has been on high-end restaurant menus for at
least ten years. The fact that Sycophant has never heard of it isn't
surprising, since she only eats fenugreek-spiked Tex-Mex. The reason for
cooking in butter is so that the lobster neither dries out nor gets watery.
It would be pointless to make that recipe if you *like* dried-out or sodden
lobster, so maybe Sycophant would be better advised to stick with what she
likes. (As always, I feel sorry for her father.)
I made butter-poached lobster tails last Christmas Eve, and yes, the lobster
*did* pick up the butter flavor nicely. I didn't use Paula Deen's recipe, of
course; I put the lobster tails in vacuum-sealed bags with butter and
mostly-cooked German Butterball potatoes and cooked in hot (170?F) water.
Bob
Paula didn't invent butter-poached lobster. It was invented by Thomas
Keller, published in 1999, and has been on high-end restaurant menus for at
least ten years. The fact that Sycophant has never heard of it isn't
surprising, since she only eats fenugreek-spiked Tex-Mex. The reason for
cooking in butter is so that the lobster neither dries out nor gets watery.
It would be pointless to make that recipe if you *like* dried-out or sodden
lobster, so maybe Sycophant would be better advised to stick with what she
likes. (As always, I feel sorry for her father.)
I made butter-poached lobster tails last Christmas Eve, and yes, the lobster
*did* pick up the butter flavor nicely. I didn't use Paula Deen's recipe, of
course; I put the lobster tails in vacuum-sealed bags with butter and
mostly-cooked German Butterball potatoes and cooked in hot (170?F) water.
Bob