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Butter Poached Lobster Tails
Butter poached lobster is one of the most elegant and delicious dishes you can serve. This recipe relies on a special technique to keep the lobster tender and delicate and the butter sauce silky and emulsified. It might sound intimidating, but I’m here to guide you through all the steps needed to achieve buttery lobster perfection in under 30 minutes!
👥 2 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- knife
- saucepan
- whisk
- pan
📝 Preparation Steps
1
Using kitchen shears, carefully cut lengthwise through the bottom of each lobster shell, being careful not to pierce the flesh if possible.
2
Gently crack the top shell and pull off a few pieces, then slide your fingers underneath the meat to loosen it. Lift it out in one piece, trying your best to keep it intact. Pinch the end of the tail to release the last bit.
3
Run a sharp knife down the top of the lobster meat and remove the vein if desired. This is optional, but recommended. Refrigerate the lobster while you prepare the beurre monté.
4
In a small saucepan, combine the white wine and water and bring to a gentle simmer over medium-low heat. Let it reduce for about ⏱️ 30-60 seconds to cook off the raw alcohol, but don’t let it evaporate completely.
dry white wine3 tablespoonswater2 tablespoons
5
Lower the heat and whisk in a few pieces of cold butter until melted. Continue adding the butter a few pieces at a time, whisking constantly and letting each addition emulsify before adding more. Don’t rush this step.
butter ((2 sticks), salted, cold, cut into 1 tablespoon pieces)1 cup
6
Keep the heat very low so the butter never bubbles. You may have to turn off the heat intermittently as needed. The butter should be fully melted and emulsified but not simmering.
butter ((2 sticks), salted, cold, cut into 1 tablespoon pieces)1 cup
7
Keep the heat on low, then add the lobster meat and gently spoon butter over the top. Poach slowly, turning once or twice, until the meat is opaque and just firm, about ⏱️ 5-7 minutes, depending on size. Aim to keep the butter between 160-180°F and continue spooning the butter over the lobster and shaking the pan gently to keep it emulsified.
butter ((2 sticks), salted, cold, cut into 1 tablespoon pieces)1 cup
8
Transfer the lobster to warm plates and spoon some of the butter sauce over the top. Finish with chopped chives, tarragon or parsley if desired and serve right away.
butter ((2 sticks), salted, cold, cut into 1 tablespoon pieces)1 cupchives (finely chopped, or tarragon or parsley, for finishing (optional))
Nutrition Facts
calories
930 kcal
fat Content
93 g
serving Size
2 tails
sugar Content
0.3 g
sodium Content
1267 mg
protein Content
22 g
trans Fat Content
4 g
cholesterol Content
405 mg
carbohydrate Content
1 g
saturated Fat Content
59 g
unsaturated Fat Content
28 g
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