Butter Poached Lobster Tails

These Butter Poached Lobster Tails are rich, tender, and incredibly flavorful, cooked gently in a luxurious butter bath for the most succulent texture. Perfect for special occasions, romantic dinners, or when you want to enjoy restaurant-quality lobster at home!

Why You’ll Love This Recipe

  • Melt-in-Your-Mouth Texture – Slow poaching in butter keeps the lobster incredibly tender.
  • Rich, Buttery Flavor – Infused with garlic, lemon, and herbs for extra depth.
  • Simple & Elegant – A gourmet dish with minimal ingredients and effort.
  • Perfect for Special Occasions – Ideal for date nights, holidays, or celebrations.
  • No Tough or Overcooked Lobster – Gentle cooking ensures perfect results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Butter Poaching:

  • Lobster tails (4-6 oz each, shells removed)
  • Unsalted butter (high quality)
  • Water (to create a beurre monté, see below)
  • Garlic (minced)
  • Lemon juice
  • Salt
  • White pepper (or black pepper)
  • Fresh chives or parsley (for garnish)

Directions

Step 1: Prepare the Lobster Tails

  1. Remove the Shells – Using kitchen shears, cut along the top of each lobster shell and gently pull the meat out, keeping it attached at the base.
  2. Season Lightly – Sprinkle with a little salt and white pepper.

Step 2: Make the Beurre Monté (Butter Poaching Sauce)

  1. Heat Water – In a saucepan over low heat, add 2 tablespoons of water.
  2. Add Butter Gradually – Whisk in 1-2 tablespoons of butter at a time, letting it melt slowly without boiling. Continue until all the butter is incorporated, creating a creamy butter emulsion.
  3. Flavor the Butter – Stir in minced garlic and lemon juice.

Step 3: Poach the Lobster Tails

  1. Maintain Low Heat – Keep the butter at a gentle 160-180°F (70-80°C)—do not let it boil.
  2. Add Lobster – Submerge the lobster tails in the butter and cook for 5-7 minutes, turning occasionally, until opaque and tender.
  3. Check for Doneness – The internal temperature should reach 140°F (60°C).

Step 4: Serve & Garnish

  1. Plate the Lobster – Carefully remove from butter and place on a plate.
  2. Drizzle with Extra Butter – Spoon some of the poaching butter over the lobster.
  3. Garnish & Enjoy – Sprinkle with fresh chives or parsley and serve with lemon wedges.

Servings and Timing

  • Servings: 2
  • Prep Time: 10 minutes
  • Cook Time: 7 minutes

Variations

  • Spicy Butter Poached Lobster – Add red pepper flakes or cayenne.
  • Garlic Herb Butter – Stir in thyme, rosemary, or tarragon.
  • Truffle Butter Lobster – Add a touch of truffle oil for an extra luxurious twist.
  • Surf & Turf – Pair with filet mignon for a decadent meal.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 2 days.
  • Freezing: Not recommended, as the texture will change.
  • Reheating: Warm gently in melted butter over low heat or in the microwave for 20-30 seconds.

FAQs

Can I use frozen lobster tails?

Yes! Thaw them overnight in the refrigerator before cooking.

How do I prevent my butter from separating?

Whisk constantly and maintain low heat to keep a stable beurre monté.

What should I serve with butter-poached lobster?

Pair with mashed potatoes, asparagus, risotto, or a fresh salad.

Can I poach lobster with clarified butter?

Yes! Clarified butter (ghee) works well and won’t separate.

How do I know when my lobster is done?

It will turn opaque and firm, and the internal temperature should be 140°F (60°C).

Can I use this method for whole lobster?

Yes! Adjust the poaching time based on size.

What’s the best way to keep butter at the right temperature?

Use a thermometer and keep heat low, around 160-180°F (70-80°C).

Can I use a different seafood?

Yes! This method works for shrimp, scallops, or crab meat.

Should I season the butter?

Yes! Garlic, lemon, and herbs enhance the flavor.

What wine pairs well with butter-poached lobster?

Try a Chardonnay, Sauvignon Blanc, or Champagne.

Conclusion

This Butter Poached Lobster Tails recipe is a luxurious, restaurant-quality dish that’s surprisingly easy to make at home. With a silky butter sauce and melt-in-your-mouth texture, it’s perfect for impressing guests or celebrating a special occasion. Try it today and enjoy the most tender, flavorful lobster you’ve ever had!

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Butter Poached Lobster Tails

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This Butter Poached Lobster is tender, juicy, and rich, cooked gently in a silky butter sauce infused with garlic and fresh herbs. It’s an elegant and luxurious dish, perfect for date nights, special occasions, or holiday feasts!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Main Course
  • Method: Poaching
  • Cuisine: French-Inspired, Seafood

Ingredients

Scale

For the Lobster Tails:

  • 2 lobster tails (56 oz each)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon lemon juice

For the Butter Poaching Sauce:

  • 1 cup unsalted butter, cubed
  • 2 tablespoons water
  • 2 cloves garlic, minced
  • 1 teaspoon lemon zest
  • 1 teaspoon fresh thyme (or ½ teaspoon dried)
  • 1 teaspoon fresh chives or parsley, chopped
  • Extra lemon wedges, for serving

Instructions

Step 1: Prepare the Lobster Tails

  1. Use kitchen shears to cut down the top of the lobster shell, stopping at the tail.
  2. Gently pull the lobster meat out of the shell, keeping it attached at the base.
  3. Season with salt, black pepper, and lemon juice.

Step 2: Make the Butter Poaching Sauce

  1. In a small saucepan, heat 2 tablespoons water over low heat.
  2. Slowly whisk in butter, one cube at a time, until fully melted and emulsified. (This keeps the butter smooth and prevents separation.)
  3. Stir in garlic, lemon zest, and thyme, letting the flavors infuse for 1-2 minutes.

Step 3: Poach the Lobster Tails

  1. Keep the butter sauce at 160-180°F (70-80°C)—it should be warm but not bubbling.
  2. Add the lobster tails and poach gently for 6-8 minutes, spooning butter over them.
  3. The lobster is done when the meat turns opaque and slightly firm (internal temp: 140°F/60°C).

Step 4: Serve & Enjoy

  1. Remove from the butter sauce and garnish with fresh chives or parsley.
  2. Serve with lemon wedges, mashed potatoes, or grilled asparagus.
  3. Drizzle extra butter sauce over the lobster for the ultimate indulgence!


Notes

  • No thermometer? The butter should be warm but never simmering.
  • Want extra flavor? Add a splash of white wine to the butter sauce.
  • Pair it with: Garlic mashed potatoes, risotto, or a crisp Chardonnay! 🍷

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