This butter poached lobster tail recipe is one of my favorite recipes for entertaining because it’s ready in under 20 minutes. The gentle poaching method in a rich butter bath infused with garlic and red pepper flakes elevates the lobster with incredible flavor. Everytime I make this recipe, I feel like I’m at a fancy restaurant.
Each bite offers a melt-in-your-mouth experience where the natural sweetness of the lobster is perfectly complemented by the creamy, garlicky butter sauce. This is perfect for romantic dinners, special anniversaries, holiday feasts, or an elegant dinner party at home.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Lobster tails – Look for fresh or high-quality frozen lobster tails at your grocery store. The shells should be intact. I used 4oz tails for this recipe.
- Kosher salt – I used kosher salt for this recipe, but you can use sea salt or table salt instead.
- Ground black pepper – Freshly ground black pepper will give the best flavor. Adjust the amount based on your preference for spice.
- Water – This is used to create a gentle poaching liquid when combined with butter, called a beurre monté. Ensure it’s at the right temperature to avoid boiling and breaking the emulsion. I use a thermometer to keep the temperature at about 180°F (82°C).
- Butter – Use unsalted butter for better control of the dish’s saltiness. Cut it into tablespoon-sized pieces for even melting. Quality butter will give a richer taste to the lobster. I used Kerrygold butter for this reason.
- Garlic – Fresh garlic cloves are ideal for their potent flavor. Mince them finely before adding to the butter.
- Red pepper flakes – This brings a subtle heat to the dish. Adjust the quantity according to your heat preference, or omit it for a milder taste.
- Fresh parsley – Choose bright, fresh parsley for garnishing. It adds a fresh herby flavor and vibrant color. If unavailable, dried parsley can be used in a pinch but reduce the amount to 1 teaspoon. You can use either flat leaf parsley or curly parsley.
- Lemon – Use fresh lemons for squeezing over the lobster. They provide a fresh, acidic balance to the rich buttery flavor. Avoid bottled lemon juice as it can contain preservatives that alter the taste.
- Additional salt and pepper – Have extra on hand to adjust the seasoning after tasting the finished dish. Depending on what butter you use, you may need to add more or less seasoning to suit your preferences.
Tip
Add butter gradually and keep the heat low. This prevents the butter from separating and keeps the sauce smooth. If the butter starts to break, remove from heat and whisk vigorously.
Step-by-Step Instructions
This butter poached lobster recipe is surprisingly easy to make, perfect for both beginners and seasoned cooks alike.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Flip the lobster tail on its back. Cut along the sides of the lobster tails with kitchen shears. Pull back the cut portion.
Recipe FAQs
Lobster is done when its internal temperature reaches 140°F (60°C). The meat should be opaque and firm to the touch. Avoid overcooking, as it can become tough and rubbery.
Yes, you can use frozen lobster tails. Ensure they are completely thawed in the refrigerator before use to ensure even cooking.
Keep the heat low and add butter gradually to maintain an emulsion. If the butter begins to separate, remove it from the heat and whisk vigorously before returning to a gentle heat.
Butter poached lobster pairs well with a variety of sides including steamed vegetables, a fresh salad, a simple pasta, or risotto. It’s also delicious when served with steak for a surf and turf meal.
Yes, while parsley is traditional, you can use other fresh herbs like tarragon, chives, or dill for a different flavor profile.
Expert Tips
Storage Instructions
- Refrigerator: Store leftover butter poached lobster in an airtight container with the butter sauce for up to 1-2 days. The sauce keeps the lobster moist.
- Freezer: Not recommended. Freezing cooked lobster affects the texture.
- Reheat: Warm gently in a skillet over low heat, or reheat in a 350°F oven for 10 minutes covered with foil. Don’t use the microwave as it makes lobster rubbery.
Serving Suggestions
Serve butter poached lobster alongside steak for a classic surf and turf dinner with Roasted Broccoli and Potatoes on the side. For a lighter pairing, add Cucumber Tomato Avocado Salad for bright, fresh contrast to the rich butter sauce. You can also serve over Instant Pot Lemon Risotto to soak up all the garlicky butter.
More gluten-free dinner recipes
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Butter Poached Lobster
Ingredients
- 6 medium lobster tails - 4 oz each
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup water
- ¾ cup unsalted butter - cut into tablespoon sized pieces
- 3 cloves garlic - minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- 1 lemon - sliced into wedges
- additional salt and pepper - to taste
**Use the toggle button above to turn the instruction photos on and off!
Instructions
Prepare the Lobster:
- Remove meat from shells: Flip 6 medium lobster tails onto their backs. Using kitchen shears, cut down both sides where the membrane meets the shell, cutting all the way to the tail fin. Pull the underside shell back toward the fin, then slide your thumb between the hard shell and meat to separate. Detach the meat from the shell near the fin.
- Season the lobster: Pat lobster tails dry with paper towels and place on a plate. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.
Make the Butter Poaching Liquid:
- Start the beurre monté: In a large skillet or braising pan, heat ¼ cup water over low heat until warm. Add a few tablespoons of butter and whisk until melted.
- Add remaining butter gradually: Add the rest of the ¾ cup unsalted butter a few tablespoons at a time, whisking until each addition melts before adding more. Keep the temperature around 180°F (82°C) without letting it boil. Lower the heat if needed.
- Add aromatics: Once all butter is melted, add minced 3 cloves garlic and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant.
Cook the Lobster:
- Add lobster to pan: Place seasoned lobster tails in the butter mixture in a single layer.
- Baste and cook: Spoon the garlic butter over each lobster tail. Cook for 6-8 minutes total, flipping every 2 minutes and basting with butter each time you flip. The lobster is done when the meat is opaque, firm to the touch, and reaches 140°F (60°C) internal temperature. The tails may curl slightly while cooking.
- Finish and serve: Stir in 1 tablespoon chopped fresh parsley and squeeze juice of 1 lemon over the lobster. Taste the sauce and add additional salt and pepper if needed. Serve immediately with remaining lemon wedges.
Notes
- Serving size: Each lobster tail is about 4 oz. For a main course, serve 2 tails per person. For surf and turf or pasta dishes, serve 1 tail per person. Scale the recipe up or down as needed.
- Removing the shells: I remove the meat from the shells before cooking so it’s ready to eat immediately. You can leave the meat in the shells if you prefer.
- Fresh vs. frozen: Use fresh or high-quality frozen cold water lobster tails. If using frozen, thaw overnight in the refrigerator. For quick thawing, place in a bowl of ice water for 1 hour, changing the water every 15 minutes.
- Keep the temperature steady: Maintain the butter at 180°F (82°C) throughout cooking. Use an instant-read thermometer to monitor both the butter temperature and the lobster’s internal temperature (140°F when done).
- Don’t skip the basting: Continuously spooning the butter over the lobster as it cooks keeps it moist and infuses flavor throughout.
- Storage and reheating: Store leftover lobster with the butter sauce in an airtight container for 2-3 days in the refrigerator. Reheat gently in the butter sauce on the stovetop over low heat until just warmed through. Don’t overheat or the lobster will become rubbery.
This was delicious! Thank you for the detailed info.
So glad you enjoyed it! Happy New Year!