Description
Butter Poached Lobster is a luxurious and tender seafood dish featuring lobster tails gently cooked in warm, fragrant butter infused with garlic, thyme, and lemon juice. This elegant main course offers rich flavors and a delicate texture, perfect for special occasions or refined dinners.
Ingredients
Scale
Ingredients
- 4 lobster tails (about 5–6 oz each)
- 1 cup unsalted butter (cut into cubes)
- 2 cloves garlic (smashed)
- 1 sprig fresh thyme (optional)
- 1 tablespoon lemon juice
- Salt to taste
- Chopped chives or parsley (for garnish)
Instructions
- Prepare the lobster tails: Using kitchen scissors, carefully cut the top of each lobster tail shell down the middle. Gently pull the lobster meat out so it rests on top of the shell while still attached at the base. This makes it easier to poach evenly.
- Make the poaching butter: In a medium saucepan over low heat, melt the butter slowly alongside the smashed garlic, fresh thyme sprig, and lemon juice. Keep the heat low to prevent the butter from browning, allowing it to become warm and fragrant—perfect for gentle poaching.
- Remove aromatics: Once the butter is melted and infused with flavor, carefully remove the garlic cloves and thyme sprig from the pan to avoid overpowering the lobster.
- Poach the lobster: Add the lobster tails to the pan, placing them meat side down in the warm butter. Poach gently for 6 to 8 minutes, turning occasionally. Use a spoon to baste the lobster meat with the warm butter as it cooks, helping it stay moist and flavorful.
- Check for doneness: The lobster is done when the meat becomes opaque and tender throughout. Avoid overcooking to maintain a delicate texture.
- Serve: Remove the lobster tails from the butter and plate immediately. Garnish with chopped chives or parsley and drizzle with some of the warm poaching butter for extra richness. Serve alongside mashed potatoes, risotto, or grilled vegetables for a refined meal.
Notes
- Serve with creamy mashed potatoes, risotto, or seasonal grilled vegetables to create a complete, elegant dinner.
- For a more stable and glossy poaching liquid, clarified butter (beurre monté) can be used instead of whole butter.
- Maintain low heat throughout poaching to keep the butter from browning and the lobster tender.
- Handle lobster tails gently when pulling the meat out of the shell partly attached, to keep them intact and presentable.
