butter-poached lobster with shrimp étouffée

2020-07-25

During the Covid-19 quarantine I stocked up on all the Zatarain's products I could find. Zatarain's étouffée base mix is not my favorite (too much flour to my liking,) but Marielos liked it OK. I prefer the étouffée I made from scratch. Of course, I didn't know that until I tried it. :-)

Mounted butter can be heated about 20 degrees warmer than regular butter before it breaks and is therefore better for poaching.

INGREDIENTS

This is what you need for 2 servings:

  • 2 large lobster tails, 3/4 lbs. and up
  • 1 lb. salad shrimp
  • 1 pckg. Zatarain's étouffée base mix
  • 2 tbsp. tomato paste
  • S&P
  • 10 tbsp. butter, COLD

optional:

  • 1/2 cup chopped each:
    onion, celery, bell pepper
  • Creole seasoning
Pic1: lobster tail, shrimp étouffée, rice

Directions

2020-07-25 —

Zatarain's étouffée

Pic2: package
Pic3: sauce
Pic4: with shrimp

 

Mounted butter

Pic5-7: making mounted butter

 

Poaching the lobster tail

Pic8: lobster tails
Pic9+10: poaching

 

Served

Pic11-13: served

lobster croissant

2020-07-26

Pic14: leftovers, refrigerated
Pic15+16: lobster croissant

zucchini soup with lobster

2020-07-28

Pic1a: zucchini soup with onions, potatoes
Pic1b: same, with lobster

For more details, see zucchini soup with lobster