Poached Lobster Tail
While most crustaceans are a modern day delicacy, lobsters of the American colonial period and later were largely considered a food for the homeless and lower-class civilians. In the 17th century, shores of New England and the Canadian Maritimes were littered with masses of washed-up lobster. Native Americans had used the abundant meat supply for fishing bait and fertilizer, but English colonists decided instead to use it as rations for servants and prisoners. In fact, some indentured servants allegedly had, within stipulations of their contracts, refused to eat lobster more than twice per week. Only during the late 1800s, when some chefs began preparing lobster with butter and cream, did the dish see rises in pricing.
Prep: 15 min | Cooking: 10 min | Total: 25 min
Lobster tails, thawed and shucked (4)
Butter (1/2 cup or 1 stick plus more for sauce)
Chives (a few 2-inch straws)
Pesto (1 tbsp)
Garlic, fresh or powdered (about 1 tsp)
Melt butter over medium heat in a skillet. Once butter begins to simmer, add lobster tails and cook for about 2 minutes on each side. Monitor the heat as you cook. Never allow butter to boil; only simmer.
Plate with garnish of chives, pesto, and garlic-butter sauce for dipping. Serve.