Butter Poached Lobster Tail, Lobster Mayonnaise and Asparagus with Watercress and Grapefruit Salad

A delicious starter, or even light meal for when you want something a bit special...

Yet, this is surprisingly, actually really easy to make, for the most part! If you didn't want to make the mayonnaise you could still make the lobster oil if you fancied, and use that in the dressing for the watercress salad instead, or you could cheat completely and use ready made mayonnaise and mix in a little lemon juice, and a tiny bit of tomato puree, and maybe even a a little crushed roasted garlic?

Either way, I'd love you to try this lobster and see how delicious and easy to cook it really is!

Serves two, easily doubled or tripled (although the mayonnaise makes a full 300-350ml quantity, so you won't need to double that!).

Easy Butter Poached Sous Vide Lobster Tails (includes Thermomix method)

The most succulent and tender lobster tails cooked to perfection...

Cooking at a precise temperature means you will get the very best out of your lobster - and with this method, inspired by Thomas Keller's way of poaching lobster (à la French Laundry Restaurant) there's no chance of over-cooking it and ending up with rubbery or dry lobster.

          

This is best made using either a sous vide machine (or equivalent) or a Thermomix, to control the temperature - however, if you're patient, you can make it by heating up a very large pot of water until it reaches the correct temperature, and then stand and monitor it for 15 minutes while your lobster is in there and maintaining the temperature by turning the heat underneath off and on! (I've done this in the past with salmon and steak, when I didn't have so many gadgets in my kitchen!).

This will serve two people as a starter or light lunch - however you can easily increase the number of lobster tails and butter as appropriate (just keep them two to a bag - if cooking in a Thermomix, you may only be able to fit in three as a maximum). See my blog here for serving suggestion of lobster mayonnaise, buttered asparagus, watercress and grapefruit salad and crostini.