Butter Poached Lobster Tails
Succulent lobster tails gently poached in garlic-herb butter for an ultra-tender, melt-in-your-mouth seafood entrée that’s elegant, flavorful, and surprisingly easy.
Ingredients
- 4 lobster tails 6–8 oz/170–225 g each, thawed if frozen
- 1½ cups 340 g unsalted butter
- 4 garlic cloves lightly crushed
- 1 small shallot thinly sliced
- 4 sprigs fresh thyme
- 4 sprigs fresh parsley
- Zest of 1 lemon
- Juice of ½ lemon
- Sea salt and freshly ground black pepper to taste
- Optional: 2 Tbsp dry white wine or dry vermouth
- Optional: Pinch of red pepper flakes
Instructions
- Prep & Butterfly: Using sharp kitchen shears, cut down the center of each shell (shell-side down) and gently loosen the meat. Lift it to rest atop the shell.
- Clarify Butter (Optional): Melt butter over low heat, skim off any milk solids for a clearer poaching liquid.
- Infuse Butter: In a heavy saucepan, combine butter, garlic, shallot, thyme, parsley, lemon zest, and (if using) wine. Warm to 140°F (60°C) and steep 10 minutes. Strain out solids if desired; return infused butter to pan.
- Heat Poaching Butter: Bring butter to 160–165°F (71–74°C) and hold—do not exceed 180°F (82°C).
- Poach Lobster Tails: Submerge lobster tails, meat-side down. Poach for 8–12 minutes (smaller tails ~8–9 min, larger ~10–12 min), until internal temp reaches 140–145°F (60–63°C).
- Rest & Finish: Transfer tails to a warm platter; tent with foil and rest 3–4 minutes. Spoon a bit of poaching butter over each tail, then season with sea salt, pepper, chopped parsley, and a squeeze of lemon juice.
Notes
- Temperature Control: Keep butter below 180°F/82°C to prevent burning.
- Avoid Overcooking: Pull tails at 145°F/63°C for peak tenderness.
- Storage: Store leftovers in an airtight container, submerged in reserved butter; refrigerate 24–36 hours.
- Variations: Add saffron threads for exotic flavor, or steep lemongrass and ginger for an Asian twist.