Ingredient of the Week brought to you by:
Chefs Tom Douglas and Thierry Rautureau bring you the latest on Seattle's dining scene
 Seattle Kitchen


lobster_ap980.jpg
If you're using frozen lobster, Tom Douglas says to thaw it by placing it in the refrigerator the night before. (AP Photo/File)

Ingredient of the week: Lobster

BY Alyssa Kleven  on January 31, 2013 @ 12:41 pm (Updated: 4:12 pm - 2/4/13 )

As Valentine's Day approaches, you might be looking for a special dish to prepare. That's why this week's ingredient of the week is lobster.

Seattle Kitchen host Thierry Rautureau says one of the best tools you can use when cooking lobster is fat.

Not fat exactly, but when he's going to cook up tender lobster, the secret is a lot of butter. So much butter, in fact, that it may cost you more than your lobster.

First, make sure that you're not going to cook your lobster at high or boiling temperatures. Thierry cooks lobster in "beurre monte" to create a butter poached lobster.

Start with a quarter-cup of butter or water at the bottom of your pan and bring it to a boil.
Then, incorporate a couple of pounds of butter slowly, but surely while your heat is on.

"That becomes your poaching liquid," says Thierry. "Instead of using water or wine - you're using butter."

That "couple pounds" of butter doesn't have to go to waste. Thierry said that if you strain the butter and remove the fish particles you can use it for poaching again, or use it to make a hollandaise, or simply clarify it.

For lighter fair, Thierry suggests lobster in a salad. Toss with greens, grapefruit and a ripe avocado. Sure the avocado is more fat, but the citrus of the grapefruit brightens the pallet of the dish.

And remember, if you're using frozen lobster, Tom Douglas says to thaw it by placing it in the refrigerator the night before.

Whole Foods Market is a proud sponsor of Seattle Kitchen's ingredient of the week.

Alyssa Kleven, MyNorthwest.com Editor
Alyssa Kleven is an editor and content producer at MyNorthwest.com. She enjoys doting over her adorable dachshund Winnie - named for Arcade Fire front-man Win Butler.
More Seattle Kitchen

MyNorthwest.com - Purpose of Comments statement
Bonneville Media encourages site users to express their opinions by posting comments. Our goal is to maintain a civil dialogue in which readers feel comfortable. At times, the comments can descend to personal attacks. Please do not engage in such behavior. We encourage your thoughtful comments which: have a positive and constructive tone, are on topic, are respectful toward others and their opinions. Bonneville reserves the right to remove comments which do not conform to these criteria.

Comments (5)


  • Add A Comment

  • Rick W7PSK wrote...
    What a way to ruin Lobster
    February 10, 2013 8:37 am
    I learned in Maine, they might know a thing or two on how to cook it

    Pretty easy, in a large Lobster Pot but two inches of water with a good amount of salt. Bring to rapid boil. Put lobster in Head first, and cook till they turn bright red.

    Bring out and enjoy with Lots of melted butter (NOT MARGARINE)

    { "Thumbs Up":"1","Thumbs Down":"-1" }
  • Rick W7PSK wrote...
    Cover the pot after you put the lobster in
    February 10, 2013 8:38 am
    wish the would let us edit this stuff
    { "Thumbs Up":"1","Thumbs Down":"-1" }
  • William Lawn wrote...
    Putting on a lid is always good for a live one
    February 10, 2013 1:54 pm
    they get a little pissed off in there.
    { "Thumbs Up":"1","Thumbs Down":"-1" }
  • Wild Bill wrote...
    The lobster scenes in Annie Hall:
    February 10, 2013 3:41 pm
    "Annie, there's a big lobster behind the refrigerator. I can't get it out. This thing's heavy. Maybe if I put a little dish of butter sauce here with a nutcracker, it will run out the other side, you know what I mean?" This fun scene is contrasted later when Alvy (The Allen character) finds himself with another woman and more lobster to cook and her attitude, is grow up, get over it. Tom and Thierry, no doubt, create mouthwatering lobster. Has anyone tried Lawbster; it's a pollock, clam blend in a cheez whiz like pressurized can?
    { "Thumbs Up":"1","Thumbs Down":"-1" }
  • Rick W7PSK wrote...
    Tom and Thierry cover the flavor of the food
    February 11, 2013 6:27 am
    with fancy sauces and crap. I spent 8 wonderful years in Maine and lobster prepared the way I stated is the best, sweetest tasting crustacean meat ever with just a touch of melted butter.

    Even better is an old fashioned lobster boil spread out on a butcher paper covered picnic table.

    { "Thumbs Up":"1","Thumbs Down":"-1" }
  • { "Thumbs Up":"1","Thumbs Down":"-1" }