Butter Poached Lobster Tail

Ingredients

• 4 lobster tails (about 5–6 oz each)

• 1 cup (2 sticks) unsalted butter

• ½ cup water

• 1 tablespoon lemon juice

• 1 small garlic clove, minced (optional)

• Pinch of salt

• Fresh chives or parsley, for garnish

• Lemon wedges, for serving

Instructions

1. Prepare the Lobster Tails

1. Using kitchen shears, cut the top of each lobster shell down the center, stopping at the tail.

2. Gently pull the lobster meat out, keeping it attached at the base of the tail, and rest it on top of the shell.

3. Rinse lightly and pat dry with paper towels.

2. Make the Butter Poaching Base (Beurre Monté)

1. In a saucepan over medium-low heat, add ½ cup water and 1 tablespoon lemon juice.

2. When it begins to steam, start whisking in cold butter, a few cubes at a time, until the sauce becomes creamy and emulsified.

3. Keep the temperature low — it should stay around 160–175°F (70–80°C), never boiling.

4. Once all the butter is melted, season lightly with salt and stir in the minced garlic (if using).

3. Poach the Lobster

1. Add the lobster tails to the warm butter mixture.

2. Cook gently for 5–7 minutes, occasionally spooning the butter over the top, until the meat turns opaque and tender.

3. Avoid overcooking — the lobster should be buttery-soft, not rubbery.

4. Serve

Plate the lobster tails and spoon some of the warm butter over the top.
Garnish with fresh herbs and a squeeze of lemon juice.