Lemongrass, Mint, Ginger Butter Poaching

I had done my own version of Thomas Keller's Butter Poached Lobster last summer, with the addition of fresh peaches and avocado (recipe and picts here).

I was interested in using a similar slow poaching butter technique, but also wanted a more substantial dish for a heartier main course.  Obviously whole live lobsters can be pricey, so I added shrimp to the dish as well.  I served the butter poached lobster and shrimp on a bed of black lentils, which I enhanced with fresh chunks of papaya, avocado and mint.

Finally, I took the butter poaching liquid and infused it with fresh lemongrass, ginger and mint.  It really added another subtle dimension to the original butter poaching liquid. The good news is that while the lobster can be a chore to handle, the shrimp is a breeze.   Just clean them and poach in the low temperature liquid for a few minutes and you're done.  Leave out the lobster if you're on a budget or time crunch.  Again, the original recipe can be found here.