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Butter-Poached Lobster Tail Recipe

American · Main course · 30 min total

Indulge in the ultimate luxury with this butter-poached lobster tail, where succulent lobster meat is gently cooked in rich, clarified butter for a tender and flavorful result.

Ingredients

• 2 lobster tails (about 6 oz each)
• 1 cup (2 sticks) unsalted butter, clarified
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 lemon, juiced
• 1 tablespoon fresh chives, chopped (optional)

Instructions

1. Prepare the lobster tails: Using kitchen shears, cut down the center of the top shell, stopping before the tail fin. Gently pry open the shell and lift the meat on top of the shell, leaving it attached at the base. Rinse and pat dry.
2. In a small saucepan, melt the butter over low heat. Skim off the foam to clarify, then keep warm.
3. Season the lobster tails with salt and white pepper.
4. In a skillet just large enough to hold the tails, add the clarified butter and heat over low heat to about 180°F (82°C). The butter should be hot but not smoking.
5. Gently place the lobster tails in the butter, meat side down. Poach for 5-6 minutes, basting occasionally with the butter, until the meat is opaque and just cooked through (internal temperature 140°F/60°C).
6. Remove the tails from the butter and let rest for 1 minute. Squeeze lemon juice over the top and garnish with chives if desired. Serve immediately.

Tips

• For best results, use fresh lobster tails and clarified butter to prevent burning.
• Serve with drawn butter and lemon wedges on the side.
• Leftover clarified butter can be strained and reused for future poaching.

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