Butter Poached Lobster & Shrimp w/ Fresh Tomatoes

For my weekly cooking lesson with my mom, I killed and cooked my first lobster! We decided to make two different recipes with our lobsters. This is the first recipe we made, a very quick and simple way to cook lobster with a ton of flavor.

Butter Poached Lobster and Shrimp w/ Fresh Tomatoes
Serves 2

  • 1 (3/4 lb) live lobster
  • 6 raw shrimp (peeled and deveined)
  • 1 tbsp water
  • 1/2 cup salted butter (cut into 1 tbsp chunks)
  • 1 clove garlic (finely minced)
  • 2 tomatoes (cut into large chunks)
  • 3 fresh basil leaves (chiffonade)


  1. Bring a large pot of water to boil, turn off heat, then add the lobster. Cover and cook for 3 minutes.
  2. Remove all lobster meat from shell and cut into large chunks.
  3. In a sauce pan, bring 1 tbsp water to simmer over medium-low heat. Whisk in butter one piece at a time, letting each piece melt before adding the next. (Make sure the butter does NOT come to a boil, otherwise the butter will separate.)
  4. Add the lobster pieces, shrimp, basil, garlic, and tomatoes and cook on medium-high for 5 minutes, stirring occasionally.
  5. Serve over pasta or rice.
Published in: on December 8, 2010 at 9:37 pm  Comments (1)  
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  1. […] lobster dish that I cooked this week was Lobster Thermidor. This recipe took a bit longer than the Butter Poached Lobster & Shrimp recipe. I added shrimp to this recipe as well to add some extra substance to the meal, since we […]

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