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Butter Poached Lobster

Butter Poached Lobster Tails
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Indulge in pure decadence with the sweet, tender, and succulent bite of the sea Butter Poached Lobster brings to the plate.

  • Author: Nicole Stover
  • Yield: 2-4 1x
  • Category: Entree
  • Method: Poaching
  • Cuisine: American

Ingredients

Units Scale
  • 1–2 pounds lobster tail meat or split lobster tails
  • 1/3 cup dry white wine
  • 1 shallot finely minced
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 1 cup cold unsalted butter, cubed
  • 2 tablespoons soft herbs finely chopped such as parsley, dill, chives, tarragon, basil, or a combination
  • Salt and pepper to taste
  • Charred bread for serving
  • Lemon wedges and extra herbs for serving

Instructions

  1. Heat a large skillet or cast iron pan over medium-high heat.
  2. Add the white wine, shallots, and crushed red pepper if using. Allow the wine to come to a boil and reduce by half.
  3. Stir in the herbs, lemon zest, and a pinch of salt and pepper.
  4. Turn the heat to medium-low.
  5. Add a couple cubes of butter, whisking continuously until melted and combined. Add a few more cubes. Continue whisking and adding a few cubes of butter until all of the butter has been added and emulsified. If the butter seems like it is starting to break lower your heat.
  6. Stir in the herbs, lemon zest, and a pinch of salt and pepper. 
  7. Gently add the lobster meat into the butter sauce. Allow the first side to cook for 2-3 minutes, basting the top with the butter sauce.
  8. Flip the lobster meat and allow the second side to cook for another 2-3 minutes while basting.
  9. Continue flipping the lobster in the butter sauce until it is cooked through. The red will deepen in color and the flesh will turn white and opaque. It will be between 135-140 degrees.
  10. Remove from the heat. Garnish with additional herbs, and serve with lemon wedges and crusty bread. 

Notes

  1. If you are using split lobster tails in the shell, place them flesh side down into the butter sauce first. 
  2. Make sure that your butter is extremely cold. You can place it in the freezer for a few minutes if desired.
  3. You can also serve this butter poached lobster with steak, or toss it with pasta.
  4. The white wine can be replaced with sparkling wine, prosecco, cava, or champagne.
  5. You can also replace the wine with water. If using water reduce the liquid to 1/4 cup. Don’t worry about reducing the water. Once it has come to a simmer reduce the heat and continue with the rest of the steps. 

Find it online: https://beachgirlgrills.com/butter-poached-lobster/