Precision lobster poaching is the foundational technique for cold lobster presentations (plateau de fruits de mer, lobster salad, homard en bellevue) and for producing perfectly cooked lobster meat for warm dishes. The technique is deceptively simple but demands exact timing — the difference between succulent and rubbery lobster is measured in minutes. The court-bouillon is prepared first: 4 litres water, 500ml dry white wine, 1 sliced onion, 1 carrot, 1 celery stalk, bouquet garni (thyme, bay, parsley), 10 peppercorns, and 30g sea salt per litre. Bring to a vigorous rolling boil. The lobster is dispatched immediately before cooking: a sharp, swift knife thrust through the cross on the back of the head severs the ganglia instantly. Plunge the lobster head-first into the boiling court-bouillon — the timing starts the moment the liquid returns to the boil (it will stop briefly when the cold lobster enters). Cooking times by weight (from return to boil): 450g — 8 minutes; 600g — 10 minutes; 750g — 12 minutes; 1kg — 15 minutes. These times produce an internal tail temperature of 62-65°C — the sweet spot where the protein is just set but retains moisture. For cold service, immediately transfer the lobster to an ice bath for 5 minutes (this arrests carry-over cooking), then refrigerate. For warm service, rest 3 minutes before extracting the meat. The critical science: lobster meat is primarily composed of myosin and paramyosin proteins that contract violently above 70°C, squeezing out moisture and producing the characteristic rubbery texture of overcooked lobster. At 62-65°C, the proteins are set but relaxed, the meat is opaque and tender, and the natural sweetness is at its peak.
Time from return to boil, not from plunging — the cold lobster drops the temperature significantly Dispatch immediately before cooking — a clean kill is both humane and prevents adrenaline-triggered muscle toughening Ice bath for cold presentations — carry-over cooking will add 3-5°C and push past the tenderness window 62-65°C internal temperature is the target — above 70°C, the meat turns rubbery The court-bouillon must be at a rolling boil when the lobster enters — insufficient heat extends cooking time and produces uneven results
For ultra-precise results, use a probe thermometer inserted into the thickest part of the tail through the underside membrane — pull at exactly 63°C Adding a generous handful of fresh tarragon to the court-bouillon infuses the shell meat with a subtle anise perfume that carries through to cold service For warm lobster butter service (the ultimate luxury), poach to 60°C (slightly under), extract the meat, and finish by basting in foaming beurre noisette for 60 seconds — the Maillard exterior and rare interior is extraordinary
Not timing from the return to boil — this leads to undercooked lobster in large pots that take time to recover temperature Omitting the ice bath for cold service — carry-over cooking can push the temperature 5°C higher, into the tough zone Using an undersized pot — the lobster must be fully submerged, and the water must return to boil quickly Overcooking by even 2-3 minutes — lobster has no forgiveness; 15 minutes for a 1kg lobster is an absolute maximum Plunging a live, undispatched lobster — aside from ethical concerns, the stress response causes muscle tightening that toughens the meat
Escoffier, Le Guide Culinaire; Larousse Gastronomique