Description
Try this decadent butter poached lobster tail recipe for a restaurant-quality meal at home. Easy, indulgent, and packed with flavor!
Ingredients
- 12 tablespoons butter (1.5 sticks)
- 6 medium lobster tails
- 4 cloves garlic (minced)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Parsley and lemon wedges (for serving, optional)
Instructions
- Prepare the lobster tails: Flip the lobster tails on their backs, and with your kitchen shears, cut along the underside of the shell where the legs are, all the way down to the tail fin. You want to gently pull the lobster meat out in one piece. Be careful not to tear it—you may need to wiggle it a bit to loosen it. Save those shells for a seafood stock later!
Tip: Sometimes, you’ll need to remove the vein that runs down the back of the lobster. This is easy—just make a shallow cut along the back and pull the vein out. Not all lobster tails will have it, so don’t worry if yours don’t!
- Dry and season: Pat the lobster tails dry with a paper towel—this helps the butter stick better. Then sprinkle both sides with salt and pepper. I like to keep the seasoning simple to let the lobster flavor shine.
- Melt the butter: In a large skillet or saucepan, melt your butter over medium-low heat. Add the minced garlic and stir constantly. You only need about a minute here—just long enough for the garlic to become fragrant but not browned.
- Poach the lobster: Add the lobster meat to the pan, but don’t overcrowd it. Cook for about 2-4 minutes on each side, or until the lobster is no longer translucent and starts to curl. The key here is to keep the heat low—you’re aiming for a gentle poach, not a sear.
Tip: Keep an eye on the color. Once the lobster turns opaque and bright white, it’s done. Overcooked lobster gets tough and rubbery, so don’t leave it in the pan too long!
- Garnish and serve: Once the lobster is done, remove it from the pan. Squeeze fresh lemon juice over the top, garnish with parsley, and serve with the remaining melted butter from the pan. Trust me, this dish is all about dipping the lobster back into that garlicky, buttery sauce!
Notes
If you have any leftover lobster meat (a rarity in my house!), store it in an airtight container in the refrigerator for up to 2-3 days. If you leave the meat in the shell, it’ll only last 1-2 days. To reheat, gently warm the lobster in a pan with a little butter over low heat. Avoid using the microwave—it can make the meat tough and dry. I also recommend saving the lobster shells to make a seafood stock, which is perfect for soups, risottos, or even lobster bisque.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner