🦞Poached Butter Lobster & Tomatoes with Scallion Rice

TOOLS NEEDED:  (CLICK TO PURCHASE)

Induction 21 Stainless Steel Sauteuse (5 Qt.)	ID21 Stainless Steel Saucepan with Pour Spout & Strainer Lid (2.5 Qt.)	Induction 21 Stainless Steel Stock Pot (8 Qt.)
	Small Stainless Steel Flat Whisk

1. If using live lobster, bring pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. (This is only to parboil the lobster.) Remove all lobster meat from shell and cut into large chunks. If using lobster tails, remove meat from shell - do not cut up.

2. Add ½ cup of water to Sauteuse. Heat over medium. Then, add in the butter a few slices at a time. Continuously whisk.

3. Once butter is melted, mix in the garlic, lemon juice, and red chili pepper flakes. Cook for another minute and then add the lobster meat.

4. Cook lobster tails on each side for 2-3 minutes. (No need to flip if using cut up lobster from live step.)  Remove from pan and chop (if using lobster tails.)

4. Boil 6 cups of water in the saucepan and add in chives and olive oil. Add in rice and cover. Cook until water is absorbed.

6. Add tomatoes, salt, pepper and  basil leaves to butter sauce and cook for 2 minutes. Add lobster meat back to pan. Allow to simmer for 2 minutes.

7. Plate by serving lobster and tomatoes over rice.

Happy Lobster Day!