Butter Poached Lobster is pure decadence on a plate—tender, sweet lobster tails gently simmered in fragrant garlic butter until every bite feels like the ultimate luxury. With just a few simple ingredients and less than 30 minutes, you can turn an ordinary night into a special occasion, no reservation required!
Why You’ll Love This Recipe
- Restaurant Worthy at Home: This Butter Poached Lobster brings five-star dining vibes straight to your own kitchen.
- Amazingly Simple: With just a handful of ingredients and easy steps, anyone—even lobster newbies—can whip up something spectacular.
- Melt-in-Your-Mouth Texture: Poaching in butter keeps the lobster perfectly juicy and never rubbery.
- Perfect for Special Occasions: It’s a showstopper dish that never fails to impress, whether for date night or dinner parties.
Ingredients You’ll Need
The beauty of Butter Poached Lobster is how it turns a few well-chosen ingredients into something truly extraordinary. Each item is chosen to add sweetness, buttery richness, gentle heat, or bright flavor—don’t skip a thing!
- 12 tablespoons (1.5 sticks) unsalted butter: The heart of this dish—slow-poaching in butter infuses the lobster with rich flavor and keeps it silky tender.
- 6 medium lobster tails: Sweet, succulent, and the absolute star of the show—use fresh or thawed frozen for the best results.
- 4 cloves garlic, minced: Just enough to perfume the butter and make each bite feel irresistible.
- ½ teaspoon kosher salt: Highlights the lobster’s sweetness and seasons the sauce perfectly.
- ¼ teaspoon black pepper: Adds a gentle savoriness for depth and balance.
- Fresh parsley and lemon wedges, for serving (optional): These brighten and finish the dish with color and zing.
Variations
One of the best things about Butter Poached Lobster is how effortlessly you can customize it. Whether you’ve got different seafood in the fridge or need to adjust for allergies or tastes, there’s plenty of wiggle room to make this dish truly your own.
- Herb Infused Butter: Toss in fresh thyme, tarragon, or chives while melting the butter for a subtle twist of flavor that complements lobster beautifully.
- Citrus Zest: Add a sprinkle of fresh lemon or orange zest to the poaching butter for a bright, zippy finish.
- Different Shellfish: Not in the mood for lobster or working with a budget? Prep shrimp or sea scallops the same way—the results are still amazing!
- Dairy-Free: Swap the butter with a plant-based alternative for a dairy-free feast that’s still rich and mouthwatering.
How to Make Butter Poached Lobster
Step 1: Prepare the Lobster Tails
Start by flipping each lobster tail onto its back. Crack the ribs gently with your hands for easier cutting, then use sturdy kitchen shears to cut down the underside (the softer, leggy side) of the tail until you hit the tail fin—no need to cut all the way through. Carefully wiggle the lobster meat out in one gorgeous, whole piece, trying your best to keep it intact. Hang onto those shells—they’re perfect for homemade stock!
Step 2: Clean and Season
Check each lobster tail for the digestive tract (the dark vein that sometimes runs along the back). If you spot one, just make a shallow cut along the back and gently pull it out and discard. Lay the lobster tails on a plate, pat them bone dry with paper towels, and season both sides with kosher salt and black pepper.
Step 3: Melt the Butter
In a large skillet or saucepan, melt all that glorious butter over medium-low heat. Once it’s fully melted and silky, add your minced garlic and stir for about a minute—just until it’s fragrant and your kitchen smells like heaven.
Step 4: Poach the Lobster
Nestle the seasoned lobster tails into the melted butter. Let them cook for 2–4 minutes on each side: you want the lobster to turn opaque and just start to curl (avoid over-cooking or you’ll lose that melt-in-your-mouth magic). Work in batches if needed so each tail gets the full butter bath. Once done, move them to a plate and repeat for any remaining tails.
Step 5: Garnish and Serve
Right before serving, give the poached lobster a generous squeeze of fresh lemon and sprinkle over some chopped parsley. Spoon that garlicky butter sauce over everything and serve immediately while warm.
Pro Tips for Making Butter Poached Lobster
- Butter Temperature Matters: Keep the butter just below a simmer—a gentle poach is the secret to lobster that’s never tough or stringy.
- Don’t Overcrowd the Pan: Giving the lobster tails a little room ensures even cooking, so work in batches if needed.
- Use an Instant-Read Thermometer: For perfectly cooked lobster, aim for 140°F—any higher risks overcooking those delicate morsels.
- Save Those Shells: Freeze leftover lobster shells to make a luscious seafood stock for future chowders and risottos.
How to Serve Butter Poached Lobster
Garnishes
The classic finish for Butter Poached Lobster is a fresh shower of chopped parsley and a wedge of lemon on each plate—the green pops against the rich lobster, and the citrus adds just the right hit of brightness to every buttery bite.
Side Dishes
Lean into luxury by pairing this with silky mashed potatoes, a fresh asparagus salad, or a simple buttered pasta. Crusty bread is practically mandatory for swooping up every drop of garlicky lobster butter—don’t let that gold go to waste!
Creative Ways to Present
Go all out by serving Butter Poached Lobster in beautiful shells atop a generous smear of sauce, or toss the lobster chunks with pappardelle for an elegant pasta dish. Tiny appetizer spoons loaded with a bite of lobster and butter? Instant party magic.
Make Ahead and Storage
Storing Leftovers
Lobster meat stays fresh and delicious in an airtight container in the fridge for up to two to three days after poaching. For best quality, keep the meat separate from the shells and sauce until you’re ready to enjoy again.
Freezing
If you want to freeze Butter Poached Lobster, cool the meat completely and wrap tightly in plastic wrap, then place in a freezer bag. It will keep well for up to a month, though the texture is always best when enjoyed fresh.
Reheating
Gently reheat the lobster in a skillet with a splash of butter over low heat—just warm it through for a minute or two, being careful not to overcook. Never microwave, or you risk toughening the meat.
FAQs
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Can I use frozen lobster tails?
Absolutely! Just make sure to thaw the lobster tails in a bowl of ice water for about an hour, changing the water every 20 minutes. Avoid using warm water—cold is best for preserving the texture.
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How do I keep Butter Poached Lobster from getting tough?
The secret is gentle heat and short cooking time. Stick to medium-low heat, watch closely, and remove the lobster as soon as it turns opaque and reaches 140°F. Overcooking is the main culprit for tough meat.
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Can I make Butter Poached Lobster ahead of time for a dinner party?
For best flavor and texture, poach the lobster right before serving. But you can clean and prep the lobster tails several hours in advance—just keep them chilled and dry until you’re ready to cook.
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What can I do with leftover lobster shells?
Don’t toss them! Freeze the shells and simmer later with aromatics to make rich seafood stock—a delicious foundation for bisques, risottos, or chowders.
Final Thoughts
If you’ve never tried making Butter Poached Lobster at home, you’re in for the most delightful surprise. It’s a dish that delivers spectacular flavor for surprisingly little work and brings a feeling of celebration to any meal. Don’t wait for a special occasion—treat yourself and your loved ones tonight!
PrintButter Poached Lobster Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 people
- Category: Stovetop
- Method: Stovetop
Description
Indulge in the luxurious flavors of Butter Poached Lobster. This decadent dish features tender lobster tails bathed in a rich buttery sauce, infused with garlic and savory seasonings.
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
- Prepare Lobster Tails: Crack ribs, cut underside, and remove meat from shells. Save shells for stock.
- Remove Vein: If needed, remove digestive tract from tails.
- Season Lobster Tails: Pat dry, season with salt and pepper.
- Butter Poaching: Melt butter, sauté garlic, cook lobster meat on each side until opaque.
- Finish and Serve: Squeeze lemon, garnish with parsley, and serve with butter sauce.
Notes
- Quick thaw lobster tails by soaking in ice water.
- If leaving tails in shells, cut in half lengthwise.
- Cook low and slow to prevent overcooking.
- Check lobster doneness with a thermometer (140°F).
- Adjust salt to taste based on butter used.
Nutrition
- Serving Size: 1 lobster tail with butter sauce
- Calories: Approx. 350 kcal
- Sugar: Negligible
- Sodium: Varies based on added salt
- Fat: Approx. 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: Negligible
- Fiber: Negligible
- Protein: Approx. 20g
- Cholesterol: Varies based on lobster size