Description
Butter Poached Lobster is a luxurious seafood dish featuring tender lobster tails gently cooked in a rich, emulsified butter sauce infused with lemon and herbs. This classic French-American recipe yields succulent lobster meat bathed in a silky poaching butter, perfect for a special occasion or elegant dinner.
Ingredients
Lobster
- 4 lobster tails (about 5–6 ounces each)
Butter Poaching Sauce
- 1 cup unsalted butter (cut into tablespoons)
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper or black pepper
- 1 tablespoon lemon juice
- 1 teaspoon fresh thyme leaves or tarragon (optional)
For Serving
- Lemon wedges
Instructions
- Prepare Lobster Tails: Using kitchen shears, cut down the top of each lobster tail shell to expose the meat. Gently loosen the meat from the shell and lift it slightly while keeping it attached at the base.
- Start Butter Emulsion: In a large skillet or saucepan, add 2 tablespoons of water and bring to a simmer over low heat. Begin adding butter one tablespoon at a time, whisking continuously to emulsify. Maintain a low, steady heat and do not let the butter boil.
- Finish Sauce: Once all the butter is added and the sauce is smooth, stir in salt, pepper, lemon juice, and fresh herbs if using.
- Poach Lobster: Add the lobster tails to the butter bath and gently poach for 5–7 minutes. Baste occasionally to ensure even cooking until the lobster meat is opaque and tender.
- Serve: Remove lobster tails from the butter and serve immediately with additional melted butter and lemon wedges on the side.
Notes
- Keep the butter at a low temperature to avoid separation.
- For extra flavor, infuse the butter with garlic or shallots before poaching.
- Serve over pasta, risotto, or with crusty bread to soak up the butter.
