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Lobster ala Pato
Description:Slow butter-poached/grilled-smoked lobster tail with a smoky, tangy flavor.

2 cups (about 1 pound) butter melted and warm at 60°C (140°F), If breaks add a teaspoon or so of water and whisk (this is called Beurre Monté)
1 green jalapeño sliced thinly
1 red jalapeño sliced thinly
2 limes, juice only
1 clove garlic, coarsely chopped
2 Tablespoons chopped chives
salt and pepper to taste
1/2 cup white vinegar
1 2 lb lobster tail (anything smaller won't smoke as good before being thoroughly cooked)


Bring about 10 liters of water to a rolling boil and add the vinegar (correct proportions are suggested at 1 cup every 16 liters).

Add the lobster tail slowly to avoid reducing the temperature so much and steep 1-2 minutes or until the shell turns bright red. Take out of water, place in cutting board, half with a knife and remove the vein that runs along if still attached. Take out of the shell (RESERVE the shell, even if in your freezer tightly wrapped in plastic... you can make lobster stock with this (Austin eggfest will see how)), and place the lobster meat in a tray, cover with a damp (cold water) cloth and place in the fridge. You will see that the flesh is still translucent and raw.

Light your lump, set up direct at 400°F. Melt the butter, add the chiles, lime juice, garlic and chives and heat to temperature (140°F) and remove from heat. You should have enough butter just to barely cover the Lobster.

Lobster should be cold by now, take it out of the fridge and submerge it in the butter (it will begin to draw heat from the butter and end up "slow poaching"). Let it rest there for about 30 minutes. Drink a beer and a tequila, you're working very hard at this point.

Verify dome temp 400°F, bring the lobster in the butter to your outdoor kitchen, and place using tongs the lobster halves cut side down on the grill and shut the dome (there will be smoke and flames), flip after 1 minute, and shut again. Flip back after one minute and measure temp, you're looking for 120°F internal (begin pulling around 110°F, temp moves fast to 120°F from there) and it should be within in a few minutes. Serve immediately.

Notes:You can use smaller tails but obviously they will cook a lot faster and not have time to smoke through, so be careful.
Number Of Servings:4Source:French cooking modified
Vegetarian:NoTime To Prepare:1 hour
Date:Thu 07 May 2009 03:42:41 UTCViewed:5588 times
Author:Patricio WiseEmail:
Rating:No votes

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