🦞 Ingredients:
Ingredient
Quantity
Lobster tails
2 (6–8 oz each)
Unsalted butter
1 cup (2 sticks)
Water
2 tablespoons
Lemon juice
1 tablespoon
Garlic (minced)
2 cloves
Salt
To taste
Freshly ground black pepper
To taste
Fresh parsley (chopped, for garnish)
Optional
Lemon wedges
For serving
👩🍳 Instructions:
1. Prepare the Lobster
If frozen, thaw the lobster tails completely.
Using kitchen shears, cut down the top of each shell lengthwise to expose the meat.
Gently pull the meat out, keeping the end attached to the tail.
Pat dry with paper towels and lightly season with salt and pepper.
2. Make the Butter Poaching Base
In a medium saucepan over low heat, add 2 tablespoons of water and let it come to a gentle simmer.
Slowly whisk in 1 cup of butter, a few pieces at a time, creating a smooth emulsion (this keeps the butter from separating).
Add minced garlic and lemon juice, stirring gently.
🔹 Keep the temperature around 160–180°F (70–80°C) — hot enough to poach, but not to boil.
3. Poach the Lobster
Place the lobster tails into the warm butter mixture.
Gently poach for 6–8 minutes, turning occasionally, until the lobster meat is opaque, tender, and buttery.
(Do not let the butter boil — it should stay just warm and smooth.)
4. Serve
Remove the lobster tails with tongs and place them on a serving plate.
Spoon some of the butter sauce over the top.
Garnish with chopped parsley and lemon wedges.