White Peppercorns are the same as Black Peppercorns without the skin. The flavor is softer and more subtle but has a unique profile all its own. Combined with garlic the White Peppercorn infuses delicate lobster without overpowering.
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients
Makes 1/2 cup
-
8 Tablespoons Unsalted Butter
-
2 Cloves Of Garlic
-
10 White Peppercorns, divided
-
2 Lobster Tails, medium sized
-
1 Bay Leaf
-
1/2 Lemon, sliced
-
1/4 Cup White Wine
-
1 Quart Water
Directions
-
Use the flat of a knife to crush the garlic cloves and 8 white peppercorns. Place them in a small saucepan with the butter over low heat.
-
Allow the butter to melt and then cook slowly. The butter will separate the oils from the water. Continue cooking the butter until the solids settle on the bottom of the pan and the butter is clear, or clarified.
-
Strain the butter and discard the solids.
-
Place bay leaf, 2 peppercorns and lemon slices in cold water. Bring this liquid to a simmer and add the wine and lobster tails, cover the pan and poach the lobster for 5-7 minutes depending on the size. Insert a thermometer into the soft underside for a temperature of 170° F.
-
Remove the lobster tails and set aside to cool. Crack the lobster shells and extract the meat intact. Set the tails in the butter and to warm over very low heat.
-
Serve the tails with a side of butter for dipping.