Why Make This Recipe
Butter-poached lobster tails are a wonderful treat that brings a touch of elegance to any meal. This cooking technique keeps the lobster tender and full of flavor, while the buttery sauce adds richness that makes each bite unforgettable. Perfect for special occasions or a fancy dinner at home, this dish is surprisingly easy to prepare.
How to Make Butter-Poached Lobster Tails
Ingredients
- 4 lobster tails
- 1 cup unsalted butter (cut into cubes)
- 1/4 cup water
- 2 cloves garlic (minced, optional)
- 1 tablespoon lemon juice
- Salt and pepper (to taste)
- Fresh parsley (chopped, for garnish)
- Lemon wedges (for serving)
Directions
- Prepare the Butter Sauce: In a medium saucepan, heat 1/4 cup of water over medium-low heat until it just begins to simmer.
- Emulsify the Butter: Slowly add the butter cubes, one at a time, whisking constantly to create a smooth, emulsified butter sauce (this is known as beurre monté).
- Flavor the Sauce: Once all the butter is melted and smooth, stir in the minced garlic (if using), lemon juice, and a pinch of salt and pepper.
- Poach the Lobster: Reduce the heat to low. Carefully place the lobster tails in the warm butter sauce, making sure they are fully submerged. Poach for 6-8 minutes, or until the meat is opaque and cooked through.
- Serve: Remove the lobster tails from the butter and serve immediately. Garnish with fresh parsley and a drizzle of the butter sauce. Serve with lemon wedges on the side.
How to Serve Butter-Poached Lobster Tails
Serve butter-poached lobster tails on a warm plate to keep the dish hot. For presentation, arrange the tails neatly and drizzle some of the buttery sauce over them. You can also add fresh herbs or a sprinkle of lemon zest for extra color. Don’t forget to set the lemon wedges beside them for squeezing!
How to Store Butter-Poached Lobster Tails
If you have any leftovers, store them in an airtight container in the refrigerator. They will be best if eaten within 1-2 days. Reheat gently on a stovetop over low heat, or in the microwave in short intervals to avoid overcooking.
Tips to Make Butter-Poached Lobster Tails
- Always make sure the butter is fully emulsified before adding the lobster to ensure even cooking.
- Use fresh lobsters if possible for the best flavor and texture.
- Adjust the amount of garlic and lemon juice to suit your taste preferences.
Variation
For a bit of spice, consider adding a pinch of red pepper flakes to the butter sauce. You can also experiment with different herbs, like thyme or dill, to enhance the flavor.
FAQs
Q: Can I use frozen lobster tails?
A: Yes, you can use frozen lobster tails. Just be sure to thaw them completely before cooking.
Q: How do I know when lobster tails are done?
A: Lobster is done when the meat turns opaque and firm. It should not be rubbery.
Q: Can this recipe be scaled up?
A: Absolutely! You can easily double or triple the recipe as long as your cooking pot is big enough to hold the lobster tails. Just remember to adjust the amount of butter and water accordingly.
