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Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Bailey's Butter Poached Lobster

I know Thomas Keller is credited with being the first to create butter poached lobster during the early 90s, but I must say that us Yankees have been preparing lobster in this fashion for many, many decades. In fact, the first Yankee Chef, at his Clam Shack here in Maine, began simmering lobster in butter in the early 30s. The poaching liquid he used is given to you below. I recommend Maine lobster but spiny or rock lobster will do just as well.


For 3 Serving(s)


  • 1 (1 1/4-1 1/2- pound) lobster
  • 2 tablespoon(s) milk
  • 1 cup(s) (2 sticks) sweet butter, cut into pats
  • Lemon Orzo:
  • 4 ounce(s) orzo
  • 3 tablespoon(s) butter or margarine
  • 1/2 tablespoon(s) minced garlic in oil
  • Grated zest and juice from 1 lemon
  • 2 tablespoon(s) Parmesan cheese
  • Garnish:
  • 1/4 fresh cucumber, peeled, seeded and julienned
  • Cracked black pepper

Bailey's Butter Poached Lobster Directions

  1. Boil or steam lobster for 3 minutes. Remove from water, cool and pick claws and tail, trying to keep them as whole as possible.
  2. Put milk and butter in a skillet over medium heat. Bring to scalding, stirring frequently, but do not allow mixture to boil. The moment the butter has melted, reduce heat to low and add lobster. Make sure all the lobster meat is covered with liquid. If not, add water enough to cover. Poach in this 'beurre monte' for about 7-8 minutes, or until lobster is just done. Meanwhile, make Lemon Orzo.
  3. Boil orzo, over medium-high heat, in enough water to cover. After 6 minutes, strain orzo: set aside. In a large skillet, melt 3 tablespoons butter over medium-high heat until melted. Add garlic, cooking 3 minutes while stirring frequently. Add orzo, grated zest, juice and cheese; stir well. Remove from heat and season with salt and pepper to taste. Divide among 3 serving dishes.
  4. Remove lobster from poaching liquid and decoratively arrange on top of orzo, chopping larger lobster pieces smaller if desired.  Drizzle evenly with poaching liquid, if desired and garnish with prepared cucumbers and cracked pepper.