So for Easter dinner we decided to go all out. We decided to go with a surf and turf. We bought some really nice rib eye steaks as well as some lobster tails. Now I don’t know about you but buying and cooking a lobster is one of those things that can be a little intimidating, mostly because of the cost.
I decided to do my fail safe marinade on the steaks. Can’t go wrong with something that has proven to be a winner over and over. Now for the lobster I decided to go out on a limb and try something a little different that I have never done before. I wanted to go with a butter poached tail.
Now I have never done this so I wasn’t sure where to even start. Well where better than a good old Google search. See what the masses have to say, not that I always believe them, but I figured it was good place to start. Luckily I found a source that I knew I could trust, Thomas Keller.
I started out with giving the tails a quick cook in some hot water. Then removed the meat from the shell. While this was going on I made a beuree monte. After pulling the meat of the shells I finished cooking them in the butter. Truly an amazing way to cook a lobster tail.
Along with this we also made some parmesan roasted potatoes and a broccoli salad. All in all I would say this was a great dinner. How I love knowing how to cook and improvise when not sure.
It is a lot of fun trying new things and branching out of your comfort zone. One thing I have learned in my time in school is never be afraid to try new things. It still amazes me how much I enjoy learning and how much about cooking there is still to learn. And never be afraid to fail. You can’t make yourself better if your afraid to try something .