Butter poaching

Butter poaching is a fantastic way to finish the cooking process on any meat. It is culinary term for gently cooking seafood in a mixture of 2/3 whole butter to 1/3 water until it is fully cooked.

Poach means to cook very gently in hot liquid kept just below the boiling point. There are two methods of poaching:
*Shallow poaching: foods (fish, chicken) are cooking in the minimum of liquid (water, stock, milk or wine). The liquid is not allowed to boil; it is kept at a temperature close to boiling.
*Deep poaching: foods are cooked in enough water to cover them, brought to the boil and then simmered (eggs) or placed into simmering liquid and cooked gently.

Butter poaching the lobster meat is a great method to cook the lobster which will keep it delicate and tender for the final garnishment. Butter poaching is also delicious way to cook many different vegetables such as peas, asparagus or sugar snaps.

This cooking method is easy to execute and one that makes it difficult to overcook foods. It leaves the fish succulent and moist and is very forgiving of overcooking.

Poaching shrimp in butter gives it a texture and flavor similar to lobster. To make these shrimp even more special and festive they’re served with a cocktail sauce made with roasted red peppers, rosemary and garlic.
Butter poaching