Description
Indulge in luxurious butter poached lobster tails, featuring tender, succulent meat delicately cooked in a richly infused garlic butter sauce. This elegant dish delivers restaurant-quality results with minimal effort, perfect for special occasions or an impressive date night dinner.
Ingredients
Units
Scale
- 6 medium lobster tails (4 oz each)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup water
- 3/4 cup unsalted butter, cut into tablespoon sized pieces
- 3 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- 1 lemon, sliced into wedges
- Additional salt and pepper, to taste
Instructions
- Prepare the Lobster Tails – Flip each lobster tail onto its back. Using kitchen shears, cut two slits down each side of the lobster tail, where the membrane meets the shell on each side, cutting until you reach the tail fin. Pull the underside of the shell back towards the fin, then place your thumb between the hard shell and the meat and pull it back until you can completely detach the meat from the shell. Pat the lobster tails dry and season with salt and pepper.
- Create the Beurre Monté – In a large skillet or braising pan, add the water and heat over low heat. Once warm, add a few tablespoons of butter and whisk until melted. Continue adding the remaining butter a few tablespoons at a time, whisking until each addition melts before adding more. Maintain the poaching liquid at approximately 180°F (82°C), being careful not to let it boil. Reduce heat if necessary.
- Add Aromatics – Once all butter is melted, add the minced garlic cloves and red pepper flakes. Cook for an additional minute until the garlic becomes fragrant, allowing the flavors to infuse into the butter mixture.
- Poach the Lobster – Place the seasoned lobster tails into the butter mixture in a single layer. Baste each lobster tail generously with the garlic butter mixture to ensure even flavor distribution and moisture retention.
- Cook to Perfection – Cook for 6-8 minutes, flipping the lobster tails every 2 minutes and continuously basting them with the warm butter as they cook. The lobster is properly cooked when the meat turns opaque, feels firm to the touch, and reaches an internal temperature of 140°F (60°C). The tails may curl slightly during cooking, which is normal. Be vigilant not to overcook, as lobster can quickly become rubbery.
- Finish and Serve – Mix in the chopped fresh parsley and squeeze a few lemon wedges over the lobster tails. Season with additional salt and pepper to taste. Serve immediately with the remaining lemon wedges and plenty of the flavorful butter sauce for dipping.
Notes
- For main course portions, serve 2 lobster tails per person; for accompaniments to steak or pasta, 1 tail per person is sufficient.
- Removing lobster meat from the shell before cooking makes for easier eating, but you can leave it in the shell for presentation.
- Use fresh or high-quality frozen cold water lobster tails for best results. Defrost frozen tails overnight in the refrigerator or in a bowl of ice water for about an hour.
- High-quality butter makes a significant difference in this recipe – premium brands like Kerrygold are recommended.
- Continuous basting during cooking ensures moist, tender, and flavorful lobster meat.
- Use an instant-read thermometer to prevent overcooking.
- While best served fresh, leftovers can be stored in an airtight container for 2-3 days and gently reheated in the poaching liquid over low heat.
- The beurre monté (butter sauce) can be flavored with additional herbs like thyme or tarragon for variation.
- This dish pairs wonderfully with risotto, pasta, or crusty bread to soak up the delicious butter sauce.
Nutrition
- Serving Size: 1 lobster tail
- Calories: 230
- Sugar: 0g
- Sodium: 435mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 130mg