What is butter poaching?*

Butter poaching is an extravagant way to finish the cooking process on any meat. It is culinary term for gently cooking seafood in a mixture of 2/3 whole butter to 1/3 water until it is fully cooked.

Butter poaching the lobster meat is a great method to cook the lobster which will keep it delicate and tender for the final garnishment.

Butter poaching is also delicious way to cook many different vegetables such as peas, asparagus or sugar snaps.

This cooking method is easy to execute and one that makes it difficult to overcook foods. It leaves the fish succulent and moist and is very forgiving of overcooking.

Method:
Gently melt unsalted butter with a very little water or cream to form an emulsion. Slowly cooking seafood/vegetables in this emulsion keeps it moist and infuses it with the rich flavor of the butter.
What is butter poaching?

Griddling

Griddle cooking is performed by using a flat metal pan, sometimes with the addition of oils and butter.

Griddling and panfrying are the major methods of food preparation for breakfast items. About 75-80% of all breakfast menu items are prepared on the griddle or in the fry pan.

Griddling normally give slightly more roasted flavor than with panfrying, which makes griddling is great for seafood.

Some griddles have bars running across them. This enables the meat to be charred or seared, providing a distinctive flavor and color. Too much oil on the griddle can lead to excessive smoke and can hamper the cooking process.
Griddling