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Lobster Poached in Gewürztraminer and Pear Nectar

Servings: 6 as a starter; 4 as a main

This impressive starter from culinary instructor Emily Peterson is neither difficult nor time-consuming. If serving as a main course, rice makes a great side. Two tips: Add enough salt to the poaching liquid to properly balance the flavors, and be sure to use pear nectar, not pear juice.


  • 1 Tbs. grapeseed or vegetable oil
  • 2 Tbs. minced shallot
  • Kosher salt
  • 2 cups Gewürztraminer
  • 2 cups pear nectar
  • 5 whole star anise
  • 4 fresh or thawed lobster tails, uncooked and cut in half lengthwise (8 to 10 oz. each)
  • 2 oz. (4 Tbs.) cold unsalted butter, cut into 1/2-inch cubes
  • 3 Tbs. thinly sliced fresh chives
  • Flaky sea salt

Nutritional Information

  • Calories (kcal) : 400
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 3
  • Cholesterol (mg): 145
  • Sodium (mg): 460
  • Carbohydrates (g): 20
  • Fiber (g): 1
  • Sugar (g): 14
  • Protein (g): 36


  • In a medium Dutch oven, heat the oil over low heat until shimmering. Add the shallot and a pinch of salt, and cook, stirring frequently, until the shallot begins to soften, about 1 minute.
  • Add the wine, pear nectar, star anise, and 1 cup of water. Increase the heat to high, bring to a boil, then reduce to a simmer. Cover and simmer, stirring occasionally, for 10 minutes.
  • Add the lobster tails cut side down to the simmering liquid, cover, and poach until the shells are bright red and the meat is opaque and tender when pierced with a fork, 4 to 6 minutes. Transfer the lobster to a bowl, and tent with foil to keep warm.
  • Strain the poaching liquid through a cheesecloth-lined strainer into a medium bowl. Wipe the pot clean. Return the liquid to the pot, and bring to a boil over high heat. Lower the heat to a gentle boil, and cook, stirring often, until the liquid is reduced by half (about 2 cups), 18 to 19 minutes. If necessary, adjust the heat as the liquid reduces to prevent spattering.
  • Over medium heat, whisk in the butter one piece at a time until the sauce is smooth. Season to taste with salt. Remove the lobster meat from the shells, and cut into bite-size pieces. Divide the sauce evenly among shallow bowls. Pile the lobster in a tall mound in the center of each bowl. Garnish with the chives and a sprinkle of flaky sea salt, and serve.


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Reviews (1 review)

  • user-2988827 | 12/31/2018

    Nothing special.Easy but would not male again. Not worth it.

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