Description

Delicately sweet, tender, and rich—these Butter Poached Lobster Tails are the epitome of elegance and simplicity. Slowly cooked in a warm bath of garlic-infused butter, the lobster meat becomes melt-in-your-mouth tender and deeply flavorful. Whether you’re planning a romantic dinner, a celebratory meal, or just treating yourself, this dish delivers restaurant-quality results with minimal effort.

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Ingredients

Scale

For the Butter Poached Lobster Tails:

4 lobster tails (about 5–6 oz each), shells removed
1 cup unsalted butter (2 sticks)
4 cloves garlic, smashed
1 small shallot, finely minced
1 tbsp lemon juice
1 tsp lemon zest
1 tsp salt
½ tsp white pepper (or black pepper if preferred)
1 tbsp fresh chives or parsley, chopped (for garnish)

For Serving (optional):

Steamed rice or mashed potatoes
Sautéed spinach or asparagus
Extra lemon wedges

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Instructions

Step 1: Prepare the Lobster Tails

Using kitchen shears, cut down the top of the lobster shell lengthwise.
Gently pull the shell apart and lift the meat out, keeping it attached at the base.
Remove the digestive tract (black vein) if visible. Rinse lightly and pat dry.
Set the lobster tails aside on a paper towel-lined plate.

Step 2: Make the Poaching Butter

In a small saucepan over low heat, melt the butter gently.
Add garlic, shallots, lemon zest, and lemon juice.
Keep the heat on the lowest setting—you want the butter warm, not sizzling (around 160–180°F).
Let the aromatics infuse the butter for 5–7 minutes.
(Optional) Strain out the solids if you prefer a smooth poaching butter.

Step 3: Poach the Lobster Tails

Add the lobster tails to the butter, ensuring they are mostly submerged.
Cook gently for 6–8 minutes, turning occasionally with tongs.
The lobster is done when opaque and firm to the touch. A thermometer should read 135–140°F internally.
Remove lobster tails with a slotted spoon and let rest for 1 minute.

Step 4: Serve & Garnish

Place the poached lobster tails over your choice of rice, mashed potatoes, or sautéed greens.
Drizzle with some of the infused butter from the pan.
Sprinkle with fresh herbs and serve with lemon wedges on the side.

Notes

Low & Slow – Never let the butter boil; gentle heat keeps the lobster tender.
Shell First – Removing the shell before cooking ensures even poaching.
Use a Thermometer – Helps avoid overcooking and guarantees juicy meat.
Clarify If Desired – Skim or strain milk solids for a clear poaching butter.
Don’t Rush – Let the flavors infuse into the butter for better taste.

Prep Time: 10 minutes
Cook Time: 15 minutes
Cuisine: American