Chef’s Tips for Perfection
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Don’t rush the poaching: Gentle heat is the secret to keeping the lobster meat tender.
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Use fresh lobster if possible: The sweetness and texture are noticeably better than frozen.
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Pair wisely: A crisp Sauvignon Blanc or buttery Chardonnay enhances the richness of the dish.
-
For an extra layer of indulgence, add a splash of Champagne to the poaching butter.
Serving Suggestion: Serve alongside garlic mashed potatoes, steamed asparagus, or a simple green salad to balance the richness of the butter.
Chef’s Tips for Perfection
-
Don’t rush the poaching: Gentle heat is the secret to keeping the lobster meat tender.
-
Use fresh lobster if possible: The sweetness and texture are noticeably better than frozen.
-
Pair wisely: A crisp Sauvignon Blanc or buttery Chardonnay enhances the richness of the dish.
-
For an extra layer of indulgence, add a splash of Champagne to the poaching butter.
Serving Suggestion: Serve alongside garlic mashed potatoes, steamed asparagus, or a simple green salad to balance the richness of the butter.
