Lobster Tails

Ingredients

• 4 each lobster tails, 4oz.
• 1/4 tablespoon kosher salt
• 1 gallon water
• 1/2 teaspoon white wine
• 3 each star anise
• 2 cups mirepoix, (medium, 1/4 inch dice of carrot, celery, onion and leek)
• 1 each large bowl of ice water

Preparation

1. Combine all ingredients (except lobster) in an 8 quart pot and bring to a boil. 

2. Place lobster tails in a another 8 quart pot  and carefully pour boiling liquid over lobster tails and allow to steam for approximately 6 minutes.

3. Remove tails from liquid and place in ice water for 5 minutes to stop the cooking process.  Remove tails from ice and begin to remove lobster meat from the shell.

4. Cut each lobster tail into 6 large pieces, place in oven safe dish and add 2 tablespoons of water to dish and cover with lid or foil. Refrigerate until ready to serve.

5. Reheat lobster at time of service by placing it in a 170º F oven for approximately 15 minutes.