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butter poached lobster
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5 from 13 votes

Butter Poached Lobster

These Buttery Poached Lobster tails are a simple yet decadent way to prepare lobster. Perfect for a special occasion, it's ready in 30 minutes or less with simple ingredients!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 4 people
Calories: 379kcal
Author: Briana

Equipment

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! 

Nutrition

Calories: 379kcal | Carbohydrates: 1g | Protein: 16g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 211mg | Sodium: 963mg | Potassium: 214mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1054IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 0.3mg