Butter Poached Lobster Tails
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I think this 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 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.
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.)
Butter Poached Lobster Tails
Table of contents
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.
- 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.
How to Make Butter Poached Lobster Tails
Step 1: Clarify the butter.
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.
Step 2: Set the butter aside.
Pour the clarified butter into another bowl, leaving behind any remaining residue of milk solids that settled to the bottom of the pan.
Step 3: Remove the lobster meat from the shell.
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.
Step 4: Prepare the poaching liquid.
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.
Step 5: Poach the lobster.
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.
Tips and Tricks for This Recipe
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).
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.
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 mashed potatoes or cheesy twice baked mashed potatoes.
- Chop up the meat and serve as a Connecticut-style lobster roll
Other Recipes to Try
If you enjoy this butter poached lobster tail recipe, give these a try:
Butter Poached Lobster Tails
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.
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