- Share + savor
I have a cookbook! - Buy Now
Butter Poached Lobster Tails
jump toRECIPE
I think poaching is one of the best ways to prepare lobster because it cooks in minutes, is simple to prepare and ensures succulent, sweet meat. I poach the lobster tails until tender in melted butter, white wine and garlic and finish it with some lemon juice and fresh herbs. The butter enhances the lobster flavor as it cooks in the fat for a decadent touch. You can use store-bought butter or try making your own butter in a stand mixer!
I recommend planning on one lobster tail per person. Of course some may be smaller so it can depend on how much money you want to spend on the meal, since the price can be on the expensive end. This recipe is great for special occasions. (If you are adding the poached lobster meat to another recipe be sure to add it at the end so the meat doesn’t overcook.) Use any leftover butter poached lobster tails to make classic creamy lobster bisque.
Why You’ll Love This Butter Poached Lobster Tail Recipe
Warm water vs. cold water lobster tails
Warm water lobster found in the Pacific is spikey and without claws while cold water lobsters found in the Atlantic are the typical lobsters you think of when you picture them – a mottled brown color when raw, and bright red when cooked. While warm water lobster tails are often cheaper, I prefer the flavor and texture of cold water Atlantic lobster tails. The cost of lobster tails at home will still be less than at a restaurant!
Key Ingredients in This Recipe
- Lobster tails – While you want to buy whole lobsters as fresh as possible, when buying lobster tails most are flash frozen just after they are caught to prevent the meat from breaking down so they maintain their freshness. Because of this it’s often better to buy them still frozen since in display cases they may have been frozen then thawed. Some tails (like the ones I purchased) come pre-cut on the top with the tail vein removed.
- Butter – The butter is first clarified so that it has a higher smoke point. By simmering the butter over low heat, the water evaporates and the milk proteins separate. Clarifying butter also gives it a longer shelf life. I provide steps for clarifying the butter, though you can substitute ghee or clarified butter in the recipe.
- White wine – White wine adds a clean and slightly acidic flavor to the poaching liquid – adding more liquid to poach the lobster tails in. Use a dry white wine for this recipe since it won’t overpower the lobster. While I will use just about any white wine in a pinch, I prefer cooking with Sauvignon Blanc. It only takes a little bit!
- Garlic – The garlic is simmered briefly in the butter to infuse it with flavor.
- Salt – I start with unsalted butter so that the salt levels can be more easily controlled later on.
- Lemon – A bit of fresh lemon juice adds a touch of acidity and balances the rich butter flavor. It’s the perfect finish to balance the butter sauce.
- Herbs – You can serve the lobster tails on their own, but I like to finish with some fresh chopped herbs like chives, parsley and tarragon for a fresh element.
A full ingredient list with exact amounts can be found in the recipe card below.
Where to buy lobster tails
- They can be found in the frozen seafood section or behind the seafood counter at many higher-end grocery stores.
- If you want to order online, I recommend ordering from Lobster from Maine – I’ve used them several times before and they link you to more local suppliers.
How to thaw lobster tails
Lobster tails can be thawed in the refrigerator overnight or in a bowl of cold water. To thaw in cold water, change the water out about every 15 minutes until thawed (about 1 hour).
Special Equipment
Kitchen Shears – A sturdy pair of kitchen shears makes it much easier to cut through lobster shells. Use them to butterfly the lobster tails by cutting along the top of the shell, which allows the meat to cook evenly and makes it easier to remove once poached. If you don’t have kitchen shears, a sharp chef’s knife can work, but shears are safer and more precise for this task.t
Swaps and substitutions
- You can use ghee or clarified butter and skip the first step clarifying the butter.
- Add red pepper flakes for a bit of a kick.
- This method of poaching can also be done with the meat from a whole lobster.
How to Make Butter Poached Lobster Tails (Step-by-Step)
Add the butter to a large sauté pan and heat over low heat, without stirring, until the butter melts and starts to foam, about 10 to 15 minutes. The milk solids will rise to the top. Use a spoon to skim them off and discard.
Pour the clarified butter into another bowl, leaving behind any remaining residue of milk solids that settled to the bottom of the pan.
To remove the raw meat from the lobster tail, use kitchen shears/ scissors and cut lengthwise through the soft shell on the underside of the lobster tail. Hold the lobster tail cut side up, grasp the shell and crack the outer shell, pulling outward to expose the meat. Lift the meat from the shell and remove, discarding the shells or reserving them for lobster stock to make creamy lobster bisque. Remove the tail vein from the top of the tail if needed.
Clean the pan and add the clarified butter back to the pan. Warm the butter over medium-low heat, add the garlic and swirl the butter so it infuses with the garlic. Add the wine and reduce heat to low.
Add the raw lobster meat and slowly poach until just cooked through and the meat is firm, flipping once during cooking and spooning butter over the top, about 8 to 10 minutes total.
Pro tip
Save the butter – Don’t discard the poaching liquid! Strain it and use it as a dipping sauce, drizzle over vegetables, or toss with pasta for an extra luxurious meal.
What to serve with butter poached lobster tails
While they are excellent on their own they can also be served with sides or in other dishes:
- Serve over risotto
- Serve over linguine (with the poaching liquid as the sauce) or as this creamy lobster pasta
- Serve with a side of garlic mashed potatoes or cheesy twice baked mashed potatoes.
- Chop up the meat and serve as a Connecticut-style lobster roll
FAQ – Frequently Asked Questions
Yes! Just thaw them completely in the refrigerator overnight before poaching.
No, you can skip the wine or replace it with seafood stock or a splash of lemon juice for brightness.
The meat will turn opaque and firm, and the tails will curl slightly. It usually takes about 5–7 minutes, depending on size.
It’s best enjoyed fresh, but you can poach the lobster slightly undercooked and rewarm it gently in the butter before serving.
Use it in lobster bisque, Connecticut-style lobster rolls, over risotto or toss into creamy pasta dishes for another indulgent meal. It’s also great over mashed potatoes for a fun side!
Other Recipes to Try
If you enjoy this butter poached lobster tail recipe, give these other lobster recipes a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Butter Poached Lobster Tails
Rate this Recipe
Equipment:
Ingredients:
- 1 cup unsalted butter
- 4 cold water lobster tails (about 4 ounces each)
- 2 cloves garlic smashed
- ⅓ cup dry white wine
- Kosher salt as needed
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh herbs chives, parsley, tarragon
Instructions:
- Add the butter to a large sauté pan and heat over low heat, without stirring, until the butter melts and starts to foam, about 10 to 15 minutes. The milk solids will rise to the top. Use a spoon to skim them off and discard.
- Pour the clarified butter into another bowl, leaving behind any remaining residue of milk solids that settled to the bottom of the pan.
- To remove the raw meat from the lobster tail, use kitchen shears and cut lengthwise through the soft shell on the underside of the lobster tail. Hold the lobster tail cut side up, grasp the shell and crack the outer shell, pulling outward to expose the meat. Lift the meat from the shell and remove, discarding the shells or reserving them for stock. Remove the tail vein from the top of the tail if needed.
- Clean the pan and add the clarified butter back to the pan. Warm the butter over medium-low heat, add the garlic and swirl the butter so it infuses with the garlic. Add the wine and reduce heat to low.
- Add the raw lobster meat and slowly poach until just cooked through and the meat is firm, flipping once during cooking and spooning butter over the top, about 8 to 10 minutes total.
- Season with salt and finish with lemon juice and chopped herbs. Serve.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
I am a “lobster lover” – and I loved this recipe!