The process involves gently cooking lobster caudal appendages in a simmering liquid until they reach a desired level of doneness. The liquid, often a court bouillon or seasoned broth, imparts flavor and ensures even cooking. For instance, a classic preparation might include poaching the tails in white wine with aromatics such as shallots, herbs, and lemon.
This cooking method offers a tender result that highlights the natural sweetness of the crustacean. Unlike boiling or steaming, the gentle heat prevents the tail meat from becoming rubbery. Historically, poaching has been favored by chefs seeking to retain moisture and create refined dishes that showcase the delicacy of seafood.
