Butter Poached Lobster Tails
Learn the simple, restaurant quality method for butter poaching lobster! This recipe yields incredibly tender, sweet lobster in a rich butter sauce, perfect for a special occasion dinner at home.
Ingredients
- 2 6-8 oz cold water lobster tails, thawed
- 6 tablespoons high quality unsalted butter divided
- ¼ cup water
- Kosher salt and freshly ground black pepper
- Lemon wedges for serving
- Fresh parsley chopped (optional, for garnish)
Instructions
- Prepare lobster tails: Using kitchen shears, cut through the top shell lengthwise. Pry open and lift the meat, leaving it attached at the tail. Pat meat dry and season with salt and pepper.
- Sear: In a large skillet over medium high, melt 1 tbsp butter. Sear lobster, meat side down, for 1-2 mins until golden. Flip and sear 30 secs. Remove to a plate.
- Poach: Reduce heat to low. Add remaining 5 tbsp butter and ¼ cup water to the skillet. Swirl to melt and combine.
- Return lobster to skillet (butter should be at a gentle simmer). Spoon butter over meat continuously. Poach for 5-8 mins, basting often, until meat is opaque and firm.
- Rest & Serve: Transfer lobster to a plate, tent with foil, and rest 2-3 mins. Serve immediately with lemon wedges, garnished with parsley, and pour the poaching butter over top.
Notes
Maintain a low, gentle simmer; never a boil; for tender lobster. An instant read thermometer is the best tool for doneness (aim for 135-140°F). Use ghee for a dairy free version.