Nothing is more decandant than this recipe for butter poached lobster tails. With a fragrant garlic and herb butter, fresh cold water lobster tails and a toasted bread to sop it all up, it’s the perfect dinner meal for special occasions!
Contents
This Butter Poached Lobster Tails recipe is all things buttery and tasteful, with a hint of garlic and fresh tarragon. Paired with freshly squeezed lemon juice, and you have the perfect dish for a date night meal or special occasion.
Ingredients
For the poached lobster tails
- ▢ ⅓ cup water
- ▢ 8 oz unsalted butter
- ▢ 7 to 8 cloves of garlic peeled and smashed
- ▢ 5 to 7 Sprigs of tarragon fresh
- ▢ 4 Maine Lobster Tails Cold Water lobster tails
To serve:
- ▢ Lemon wedges
- ▢ Parsley minced
- ▢ Salt and pepper
- ▢ Toasted crusty garlic bread
Instructions
Prep the lobster:
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Rinse the lobster tails under cold water.
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With sharp kitchen sheers, remove the back fins from the lobster tails
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If needed, remove any additional appendages that may be on the underside of the lobster tail.
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Carefully slide the sheers in under the middle of the shell and snip through.
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Flip the lobster and repeat, carefully sliding the sheers in and snippign through the top of the shell.
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Then cut the meat in half in the middle, you should be met with no resistance, to cut the lobster tails in half.
Prep the butter:
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Place a wide saucepan or large high walled skillet, over medium low heat.
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Add the water and 2 tablespoons of the butter and whisk as the butter melts to blend together in a smooth emulsion.
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Once the initial butter is incorporated, add the remaining butter 2 tablespoons at a time, continuing to stir over low heat until all the butter is melted.
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Control the heat to not allow the butter to come to a rolling simmer.
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Add the garlic cloves and tarragon springs.
Poach the lobster tails:
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Carefully add the cut lobster tails to the butter and cook for 5 to 8 minutes, ladling with butter and rotating as needed to evenly cook the lobster meat.
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The lobster meat is cooked when it reaches an internal temperature of the meat reaches 140 degrees F with an instant-read thermometer, and the meat has become white and opaque.
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Remove the pan fron heat and carefully transfer the lobster to your desired serving bowl.
Serve:
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Spoon the remaining butter over top of the lobster meat and garnish with lemon wedges.
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Season with salt and pepper and sprinkle freshly minced parsley or chives over top.
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Serve immediately with toasted garlic bread to sop up extra butter.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 2g | Protein: 12g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 202mg | Sodium: 277mg | Potassium: 199mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 1472IU | Vitamin C: 2mg | Calcium: 91mg | Iron: 1mg
