These Butter Poached Lobster Tails are a restaurant-quality seafood dish, ready in just minutes. This is the perfect lobster recipe for beginners since you only need a few simple ingredients and less than 30 minutes from prep time to serving this luscious dish.
If you've been intimidated by cooking lobster for the first time, don't be! We'll show you just how easy it is to prepare delicious lobster tails or lobster meat at home.
All you need is a pair of kitchen scissors, some tongs, and a large saucepan or skillet. This recipe is the pinnacle of gourmet but is secretly very easy to prepare.
These lobster tails are the base of our lobster pasta and this lobster ravioli sauce! You may also enjoy our steak and lobster dinner (surf and turf)!
Looking for more show-stopping seafood recipes? Try our seafood boil with cajun garlic butter sauce, this chicken and shrimp carbonara, this creamy salmon pasta, or these baked crab legs!
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❤️Why we love this recipe
- Quick & easy - These lobster tails are ready in 30 minutes or less, and that's if you want to remove the lobster tail meat from the shells. If not, this recipe is even quicker to prepare.
- Simple ingredients - You only need a handful of ingredients to bring this recipe together, and anything you don't already have on hand is probably available at your local grocery store.
- Perfect for a special occasion - Need the perfect recipe for Christmas dinner, Valentine's Day, or any other occasion? These tender and juicy lobster tails are served with a garlicky, buttery sauce fit for a feast!
- Amazing flavor & loved by all - Rich and decadent, this buttery lobster is so dreamy and indulgent!
- Naturally gluten free & low carb - Serving this to those with dietary restrictions? This is a great option, since there are only a few simple ingredients that are naturally gluten-free and low in carbs!
🦞Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Fresh lobster tails or knuckle meat - You can use any part of the lobster you like! We prefer to use frozen or raw tails as they are usually the easiest to find, but feel free to use anything you like. We also prefer using cold-water lobster tails, since lobster that grows up in cold water grows slower, leading to tastier & more tender meat.
- Butter - We like using salted butter for this recipe to help infuse the meat with flavor as the lobster cooks. Feel free to use unsalted butter and simply add your own salt.
- Garlic - Freshly minced.
- Kosher salt & black pepper
- Parsley & lemon wedges - For serving. Parsley is optional but adds a nice freshness to the dish.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Herbed - Add your favorite herbs to the butter, like chives, basil, or thyme.
- Add onion or shallot - Finely minced shallots or onions would be an awesome addition to this sauce.
- White wine - Cook a bit of white wine, something dry and crisp like pinot grigio in the pan to cook out the alcohol, then proceed with the recipe as instructed for extra depth of flavor.
- Spicy - Love a little heat? Try adding some red pepper flakes or cayenne pepper to the poaching liquid for a spicy kick.
- Dairy free - Use a vegan butter substitute to make this recipe dairy free.
🔪Prep work
- If lobster tails are frozen, quickly thaw them in a bowl of ice water. (See instructions in frequently asked questions).
- Mince garlic.
- Slice lemon wedges & mince parsley if using.
- Measure out all remaining ingredients.
📋Instructions
Flip the lobster tail over onto its back. Use kitchen shears to cut down the full length of the underside of the tail where the legs are until you reach the tail fin, then stop cutting. (Image 1) Gently remove the meat from the lobster shell in one piece by wiggling carefully. (Image 2)
Pro tip: Lobster tails are very sharp, it can be helpful to wear kitchen cutting gloves (affiliate link) while cutting so you don't hurt yourself.
Set on a plate, and pat dry with paper towels. Sprinkle both sides with salt and pepper. Set aside. (Image 3)
Pro tip: Save your lobster shells to make seafood stock, lobster pasta, or lobster ravioli!
In a large skillet, melt the butter over medium-low heat. Add minced garlic, and stir constantly for about 1 minute, until the garlic is fragrant. (Image 4)
Pro tip: For best results, cook over medium-low heat until the butter reaches a gentle simmer. Do not allow the mixture to boil, or you will burn the garlic and/or butter.
Place lobster meat in the skillet or saucepan. You may need to work in batches to not overcrowd the pan. (Image 5) Cook for 2-4 minutes on each side, until the meat is no longer translucent. It may begin to curl gently. (Image 6) Once cooked, remove immediately from the pan and set aside, and repeat the process to continue cooking all the lobster tails.
Squeeze fresh lemon juice over top of the lobster, garnish with parsley, and serve with the melted butter sauce. Enjoy!
These lobster tails are also featured in our lobster pasta and this lobster ravioli sauce!
✨Tips & tricks
- To leave the lobster tail in the shells, simply cut the tails in half lengthwise and proceed with the directions. Once the lobster is cooked, it will become easier to remove from the shell.
- Cook low and slow. Lobster meat cooks very quickly anyway, so keep the heat on the lower side so you don't overcook the lobster or burn the butter or garlic.
- Don't overcook the lobster. As we stated above, lobster cooks very quickly. No one likes tough lobster meat. You will only need to cook the lobster for roughly 2-4 minutes per side until the meat is no longer translucent, then that's it. To be sure, use an instant read thermometer. When the temperature reaches 140°F, the lobster is done.
- Add salt to taste. The amount of salt you use will depend on if you use salted butter or not. You can always add a bit more when serving.
- Skim off milk solids if desired. While cooking, milk solids will come to the top of your butter sauce. It's completely fine to eat, but you can skim them off if you prefer.
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💭Frequently Asked Questions
One of the best parts about this recipe is the fact that you can quickly thaw the lobster tails before preparing them if you buy them frozen. All you need to do is place the lobster tails in a large bowl full of ice water. Let them sit for about 1 hour, changing the water every 20 minutes or so.
Just make sure the water is ice cold! Anything warmer than cold water will begin to cook your lobster tails.
Lobster meat removed from the shell can be stored in an airtight container in the fridge for up to 4 days. If you keep the lobster meat in the shell, leftovers will only last up to 3 days.
🍤More Seafood Recipes To Consider
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📖 Recipe
Butter Poached Lobster
Equipment
- large saucepan or skillet
Ingredients
- 12 tablespoons butter (1.5 sticks)
- 6 medium lobster tails
- 4 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- parsley and lemon wedges for serving (optional)
Instructions
- Flip the lobster tail over onto its back. Use kitchen shears to cut down the full length of the underside of the tail where the legs are until you reach the tail fin, then stop cutting. Gently remove the meat from the lobster shell in one piece by wiggling carefully.
- Set on a plate, and pat dry with paper towels. Sprinkle both sides with salt and pepper. Set aside.
- In a large skillet, melt the butter over medium-low heat. Add minced garlic, and stir constantly for about 1 minute, until the garlic is fragrant. Then, place lobster meat in the skillet or saucepan. You may need to work in batches to not overcrowd the pan. Cook for 2-4 minutes on each side, until the meat is no longer translucent. It may begin to curl gently. Once cooked, remove immediately from the pan and set aside, and repeat the process to continue cooking all the lobster tails.
- Squeeze fresh lemon juice over top of the lobster, garnish with parsley, and serve with the melted butter sauce. Enjoy!
- Store leftovers in an airtight container in the fridge for up to 4 days. If lobster is still in the shell, it will only last about 3 days.
Notes
- How to quick thaw lobster tails: Place the lobster tails in a large bowl full of ice water. Let them sit for about 1 hour, changing the water every 20 minutes or so. Just make sure the water is ice cold! Anything warmer than cold water will begin to cook your lobster tails.
- To leave the lobster tail in the shells, simply cut the tails in half lengthwise and proceed with the directions. As the lobster cooks, it will become easier to remove from the shell.
- Cook low and slow. Lobster meat cooks very quickly anyway, so keep the heat on the lower side so you don't overcook the lobster or burn the butter or garlic.
- Don't overcook the lobster. No one likes tough lobster meat. You will only need to cook the lobster for roughly 2-4 minutes per side until the meat is no longer translucent, then that's it. To be sure, use an instant read thermometer. When the temperature reaches 140°F, the lobster is done.
- Add salt to taste. The amount of salt you use will depend on if you use salted butter or not. You can always add a bit more when serving.
- Wear kitchen gloves to protect yourself from sharp lobster shells.
- Save lobster shells for making your own seafood stock, or to use in other recipes!
Johnj altieri says
Very nice dinner to serve special guests can't go wrong with lobster
Briana says
Absolutely, everyone always feels special when you serve it! 🙂