Butter Poached Lobster Tails
Butter Poached Lobster Tails
Ingredients
- 6 tablespoons water
- 2 garlic cloves, crushed
- 16 tablespoons butter, chilled
- 1 sprig tarragon, (optional)
- 4 lobster tails, (4-5 ounce each)
- 2 tablespoons lemon juice
- chives, for garnish
- Kosher salt, to taste
Instructions
- 1
Prepare the lobster tails by using kitchen scissors to cut along the top of the shell from the base to the tail. Gently pull the lobster meat out of the shell so it rests on top, or is mostly out of the shell but still attached at the tail end. This allows the lobster to absorb more flavor during poaching.
⏱️ 5 min
- 2
In a medium pan, add the 2 crushed garlic cloves and 6 tablespoons of water. Place the pan over low heat.
⏱️ 1 min
- 3
Begin to emulsify the butter sauce. Add a few tablespoons of the chilled butter to the pan and start whisking continuously. Gradually add the remaining chilled butter, a few tablespoons at a time, while whisking constantly until the sauce is fully emulsified and smooth. This process prevents the butter sauce from breaking.
⏱️ 4 min
- 4
If using, add the 1 sprig of tarragon to the emulsified butter sauce in the pan.
⏱️ 1 min
- 5
Carefully place the prepared lobster tails into the butter sauce. Poach the tails over low heat for approximately 8 minutes. Throughout the poaching process, spoon the butter sauce over the lobster tails to ensure they are fully coated and cook evenly. The gentle heat and butter will keep the lobster tender and prevent it from becoming rubbery.
⏱️ 8 min
- 6
Once the lobster is cooked through, remove the pan from the heat. Stir in the 2 tablespoons of lemon juice and whisk it into the sauce. Season the sauce with Kosher salt to taste.
⏱️ 1 min
- 7
Serve the butter-poached lobster tails immediately, garnished with fresh chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Butter Poached Lobster Tails
- 6 tablespoons water
- 2 garlic cloves, crushed
- 16 tablespoons butter, chilled
- 1 sprig tarragon, (optional)
- 4 lobster tails, (4-5 ounce each)
- 2 tablespoons lemon juice
- chives, for garnish
- Kosher salt, to taste
Instructions
- 1
Prepare the lobster tails by using kitchen scissors to cut along the top of the shell from the base to the tail. Gently pull the lobster meat out of the shell so it rests on top, or is mostly out of the shell but still attached at the tail end. This allows the lobster to absorb more flavor during poaching.
⏱️ 5 min - 2
In a medium pan, add the 2 crushed garlic cloves and 6 tablespoons of water. Place the pan over low heat.
⏱️ 1 min - 3
Begin to emulsify the butter sauce. Add a few tablespoons of the chilled butter to the pan and start whisking continuously. Gradually add the remaining chilled butter, a few tablespoons at a time, while whisking constantly until the sauce is fully emulsified and smooth. This process prevents the butter sauce from breaking.
⏱️ 4 min - 4
If using, add the 1 sprig of tarragon to the emulsified butter sauce in the pan.
⏱️ 1 min - 5
Carefully place the prepared lobster tails into the butter sauce. Poach the tails over low heat for approximately 8 minutes. Throughout the poaching process, spoon the butter sauce over the lobster tails to ensure they are fully coated and cook evenly. The gentle heat and butter will keep the lobster tender and prevent it from becoming rubbery.
⏱️ 8 min - 6
Once the lobster is cooked through, remove the pan from the heat. Stir in the 2 tablespoons of lemon juice and whisk it into the sauce. Season the sauce with Kosher salt to taste.
⏱️ 1 min - 7
Serve the butter-poached lobster tails immediately, garnished with fresh chives.
⏱️ 1 min