Butter Poached Lobster Tails
Lobster tails are poached in an herb butter sauce for a succulent dish that is a seafood lover’s dream! If you are new to cooking lobster, this easy-to-follow recipe is for you. Because lobsters cook quickly, this decadent recipe is ready in less than 30 minutes!
Lobster is one seafood that can be particularly intimidating, but we promise it couldn’t be easier! A pair of kitchen scissors makes it easy to prepare the lobster tails without any fuss. Leaving the shells on adds extra flavor as the tails poach. Once they’re cooked, the lobster meat can be easily removed using your fork or use your hands and dig in.
To poach the lobster tails, a small amount of water is added to the skillet first. Water will help keep the butter from separating as it cooks creating a decadent poaching liquid. Aim to keep your poaching liquid at around 180ºF. Salted, grass-fed butter is ideal for the highest quality ingredients.
The shells can be removed if you desire. Use kitchen scissors to cut from through the center of the translucent shell side of lobster tail. Gently pry open the shell and pull the lobster meat out. Reduce cooking time by two minutes if cooking without shells.
No matter how you prepare you lobster the most important step is to remove the dark vein from the inside of the lobster tail, if there is one. Once removed, give the lobster a good rinse under cool water and pat dry.
Here at Sizzlefish, our Maine lobster is caught off the pristine cold waters of New England. The tails arrive frozen in portions of 2 (5-6 ounce) lobster tails. You’ll love their sweet, mild flavor that lends itself to being added to your favorite recipes.
Some of our favorite ways to enjoy these lobster tails include:
Added to risotto
Served over pasta
Add to a lobster roll
In lobster chowder
Chill and add to salads
If you’re looking for side dishes to pair with your buttery lobster tails try sautéed green beans, corn on the cob, roasted potatoes or flaky biscuits.
4 lobster tails, thawed
- 4 tbsp water
- 12 tbsp salted butter
- 1 tsp minced garlic
- 1 tbsp minced chives
- Lemon wedges for serving
- Fresh chopped parsley for serving
Rinse lobster tails under cool water and pat dry with paper towel. Place on a cutting board with shell side facing up and fin away from you.
Use kitchen scissors to cut through shell down the center to the fin. Flip lobster tail and repeat on the translucent side. Turn tail toward you and cut through tail and meat to create to halves.
Remove dark vein if there is one and rinse tail again under water and blot dry. Repeat with remaining lobster tails.
- Add water to a large skillet over medium-low heat. Add 2-3 tablespoons of butter. Once melted, add minced garlic and continue to add remaining butter one by one until melted. Stir in chives.
- Add lobster tails to melted butter and cook for 8 minutes, turning tails ever 2-3 minutes for even cooking and basting with butter occasionally.
- Serve lobster tails hot sizzled with butter from skillet, lemon wedges and fresh parsley.