Butter Poached Lobster with Fresh Tomatoes

I enjoy lobster cooked any which way, though I do think that my least favorite way (other than overcooked) is steamed or boiled lobster, as the high heat that it’s usually cooked on ruins the texture of the delicate meat. If I’m going to pay $16.99 per pound for a whole lobster, it better darn well melt in my mouth. Instead of boiled lobster, I enjoy Lobster Carpaccio (a recipe from Nobu) and lobster slow-poached in a creamy, buttery sauce. Throw in the freshest tomatoes you can find, maybe some fresh herbs and I’ll be as happy as a

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