Don't know about butter poaching....I would dunk in a pot with about 3/4 inch of boiling white wine in the bottom.....steam them about 4 minutes, remove from the shells and finish in a pan with about 1/2 inch of simmering butter......and add the juice of a lemon or so.....depending on how big the tails are.... When tender, remove the lobster, strain the sauce and serve over the meat. Drooling as I type this!!

Very ambitious for not feeling well. : ( I've been doing 'packets' prepped early morning and all ready to put on the grill later. (i caved and set the ac on 82 but still hot trying to get some yard work done) I've been avoiding the grocery and using what i have on hand as well. I bet the cast iron water bath would work fine. I'm always putting mine on the grill for this and that...keeping bbq sauce warm... Last weekend i used a vintage enameled pie tin, two big bits of foil pressed in, then parchment, then a dry rubbed hunk of pork tip scored with x's, wrapped it all up and grilled to braze in its own juices, then slid it out onto the tin with its juices for final browning. (the enameled tin was black, oops, but a soaking overnight with baking soda and a blurb of bleach and it was cleaner than i have seen it in years) I have to do similar 'packets' for veggies...a layer of thin sliced potato, sweet potato, onion, herbs and any garden veggies on top like baby carrots, even greens like collards sliced thin. -i have to get crafty at the mountain cabin. We eat so much fresh fruit during the day that i like a warm dessert in the evening no mater the hot temps. I might try the cast iron water bath since i should have an abundance of fruit this year. I have had success with a rustic crostini on the grill. Always a bit smokey, lol. I do have some heavy thick coffee mugs in the barn from a yardsale, thick like diner mugs. A chunk of dark chocolate, then berries, maybe a quick crumble top? yum.

This always works for a celebration dinner. ROASTED SURF 'N' TURF 2 lobster tails 1/2 tsp. salt 1/2 tsp. seafood seasoning 1 (3 lb.) whole beef tenderloin 1 Tbs. melted butter or margarine 1 1/2 tsp. lemon juice 6 slices bacon 1/4 cup finely chopped shallots 1/4 cup finely chopped green onions (scallions) 1 clove garlic, finely minced 1/2 lb. Mushrooms, thinly sliced 1/2 cup butter 1/2 cup dry white wine 1 tsp. Worcestershire sauce (optional) or 1 tsp. chopped fresh or 1/4 tsp. dried tarragon (optional) Place lobster tails, salt and seafood seasoning in a medium saucepan and cover with water. Bring to a boil; reduce heat and simmer 5 minutes. Remove from water and drain. Let cool until able to be handled. Carefully remove lobster tails from shells, keeping meat in one piece. Cut each piece of lobster meat in half lengthwise and set aside. Cut a horizontal pocket through the center of meat to within 1/2 inch of opposite side of tenderloin, slicing the entire length of tenderloin. Carefully stuff lobster pieces, end to end, inside tenderloin. Combine the 1 Tbs. melted butter and lemon juice; Drizzle on lobster. Fold over tenderloin to resemble original shape and tie with butcher's twine. Set aside. Cook bacon in a skillet until slightly crisp; drain, reserving drippings. Crumble bacon; set aside. Put beef in shallow pan and brush entire surface of meat with bacon drippings. Insert meat thermometer in center of roast so the point is right below the lobster, making sure it doesn't go all the way through and touch the pan. Bake at 400 degrees for approx. 25 minutes or until thermometer registers 130 degrees (rare). While roast is cooking, saute shallots, green onions, garlic and mushrooms in 1/2 cup butter. Add wine and Worcestershire sauce or tarragon (but not both). Simmer until roast is ready. To serve, remove twine and sprinkle top of meat with crumbled bacon. Serve sauce with sliced tenderloin. Note: The roast can be stuffed earlier in the day and refrigerated (uncooked). Add a few minutes more cooking time if made ahead. The sauce can also be made ahead and reheated.

After seven nights in a comfy, but small (full size to our king) bed I'll be happily spending it in my own bed with hubby softly purring beside me. We flew home today from northern Cali so are all wore out. Hubby went up early, but I stayed up because our grandson wasn't ready to head to bed and his Dad, our son, asked if we'd watch him while he went out. He'll nap at a friends in the city for a few hours to miss all the drunks driving home then come home to sleep so he can get up early and help his Dad clear all the snow that few while we were gone. I'm about ready to head up now, though two of my four kitties have yet to come for loving since I got home. Joey, that big male has been very watchful or me, making sure I'm not planning on leaving the house. He stood next to me and cried when I stood at the garage door when our son left.