Butter Poached Lobster Tails

Side view of butter poached lobster plated on a silver dish and a white background.

RATE THIS RECIPE

Ratings

Print Pin

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!

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 2

Calories: 930kcal

Author: Nicole Gaffney

Ingredients

4 lobster tails cold water lobster, 5-6 ounces each, thawed if frozen
3 tablespoons dry white wine
2 tablespoons water
1 cup butter (2 sticks), salted, cold, cut into 1 tablespoon pieces
chives finely chopped, or tarragon or parsley, for finishing (optional)

Instructions

Using kitchen shears, carefully cut lengthwise through the bottom of each lobster shell, being careful not to pierce the flesh if possible.
4 lobster tails
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.
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.
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.
3 tablespoons dry white wine, 2 tablespoons water
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.
1 cup butter
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.
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.
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.
chives

Notes

Don’t worry if some of the meat separates while trying to remove the shell. The lobster tails will still cook well and turn out delicious.
Taste and add salt if needed. This is also a good moment to add herbs or other seasonings of your choice so they infuse into the sauce, such as bay leaf, a sprig of tarragon or thyme, a large piece of lemon peel or a crushed garlic clove. Keep them in the sauce for 1-2 minutes and remove. The sauce will season the lobster so keep the flavors mild so they don’t take away from the lobster’s natural flavor.
If you are also poaching claw meat from a whole lobster, remember that it cooks a little faster than the tail so remove it a few minutes early.
You can omit the wine and instead use 3 tablespoons of water and 1 tablespoon of lemon juice.
I prefer using salted butter, but if you’re more sensitive to salt, use unsalted butter with just a pinch of salt added to taste.
If the butter starts bubbling, it’s too hot and can break the emulsion or toughen the lobster. Low heat is key.
The lobster should be opaque and gently springy. If it tightens or turns rubbery, it’s gone too far. Timing will ultimately depend on the size of your tails and how cold they were before going into the butter.
If the sauce breaks, vigorously whisk in a tablespoon of ice-cold water until it emulsifies again.
You will have a lot of leftover butter that’s infused with lobster flavor. Save it and serve over fish, toss it with pasta, or brush onto grilled bread for a delicious treat.

Nutrition