How to cook Lobster Tails Guide

 Butter-Poached Lobster with Thyme and Lemon

By Barry Yates

   We are indulging a fresh maine lobster fetish right now and the timing couldn’t be better, considering the current market value on what has been considered a luxury food for quite some time!
But this wasn’t always the case. It wasn’t until the mid-nineteenth century that lobster became popular in North America, and it wasn’t until the 1950s that it came to be regarded as a “fancy” food. In fact, there was a time when lobster was considered a trash food fit only for the poor and the crustacean was considered the “cockroach of the ocean.” Read on for more about ‘How Lobster Got Fancy!’ http://bit.ly/1eKAg5m
In addition to its inherent deliciousness, another plus for maine lobster is that it is a heart healthy food, being lower in calories, cholesterol, and saturated fat than lean beef, white meat chicken, pork, and even shrimp. Grilled, steamed, boiled, poached… no matter how you cook and serve it, nothing can top properly prepared live lobster!

For the dish featured in this post, we went with a very straightforward preparation in order to let the lobster’s sweetness really shine. We butter poached fresh lobster tails with thyme and lemon in a CVap at 200 + 0 for 12 minutes. The cooked lobster tails were seasoned with salt, pepper, and lemon butter, and served with a spring vegetable medley of fresh asparagus and sweet baby carrots steamed in CVap. Tasted like a plate full of seaside sunshine! Read more