Butter Poached Lobster
Learn how to make butter poached lobster tails with this quick and easy recipe. Ready in under 20 minutes with rich butter, garlic, and lemon. Perfect for special occasions or an elegant dinner at home. Naturally gluten-free.
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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
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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.
Nutrition
Calories: 260kcal | Carbohydrates: 2g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 647mg | Potassium: 171mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 797IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 0.4mg
