How to Make My Easy Butter Poached Lobster Tail Recipe 

This Butter Poached Lobster Tail recipe is an easy, yet elegant way to serve lobster. Thanks to my foolproof poaching method for lobster tail meat, you’ll get the best results from this lobster recipe. Butter-poached lobster is perfect for any special occasion. You can serve these lobster tails alone or pair them with a delicious filet mignon for surf and turf!

Out of all of my seafood recipes, this might be the most impressive. In this recipe, I’ll walk you through creating the perfect poaching liquid for cold-water lobster tails. We will make a beurre monté, and the result is delicious lobster tails for you to enjoy, along with a yummy lemony melted butter sauce.

The best part of this recipe (inspired by the great Thomas Keller), is that you only need a handful of ingredients. If you’re a fan of lobster, check out my Lobster Gnocchi with Tomato Cream Sauce or my Oven-Baked Lobster Cakes.

Growing up in New England, I’ve had the great fortune of eating a lot of lobster! The first time I made these butter-poached lobster tails was for Eric in our first apartment together. We made them for New Year’s Eve and although I was nervous, they came out perfect!

I paired this butter-poached lobster with a simple risotto for a more filling meal. And to make it even better, I spooned some of the poaching liquid on top. You’ll make this recipe time and time again for date nights! Follow below for my easy butter-poached lobster tail recipe.

Why You’ll Love This Recipe

• Foolproof method – My butter-poached lobster tail recipe is designed making it foolproof even for those new to cooking seafood. The step-by-step instructions ensure that each lobster tail is perfectly poached, producing tender and succulent meat. With clear guidelines, you can confidently create a gourmet dish without the fear of overcooking or undercooking.
• Simple ingredients – With just a handful of high-quality ingredients, this butter-pached lobster recipe showcases the natural richness of lobster without unnecessary complexity. The show’s star is the butter, which imparts a luxurious and indulgent flavor to the delicate lobster meat. A few select complementary ingredients enhance the dish, allowing the true essence of the lobster to shine through. 
• Impressive results – This butter-poached lobster tail recipe will impress your guests despite its simplicity. The luscious and glossy appearance of the butter-coated lobster tails creates a visually stunning presentation. This recipe is proof that a few carefully chosen ingredients and a foolproof technique can result in a restaurant-quality meal that will leave a lasting impression.

Ingredients

• Cold-water lobster tails – The centerpiece of the recipe, cold-water lobster tails boast a sweet and delicate flavor. You can use frozen lobster tails for this recipe. Just make sure to use kitchen shears to cut the top of the shells (and the full length of the underside of the tail) in order to remove the lobster meat.
• Unsalted butter – ​Unsalted butter plays a pivotal role in creating a beurre monté, a classic French emulsion. In the context of butter-poached lobster tails, it is melted at a low, consistent temperature to form the beurre monté. This technique keeps the butter emulsified, ensuring a silky and luxurious texture. 
• Water – The primary role of the water is to provide a medium for the gradual incorporation of the cold unsalted butter, allowing for the formation of a stable emulsion without the risk of the butter breaking. That’s why we only use a little bit!
• Lemon juice – Adding a bright and citrusy note, the fresh lemon juice not only complements the richness of the butter. I add this after removing the lobster tails from the poaching liquid. This way, the lobster meat doesn’t have the lemon flavor, but the sauce you can pour ontop does. This is totally optional but I think it adds a nice flavor. 

Substitutions

• Sliced garlic cloves – ​You can add sliced garlic to the poaching liquid to give the beurre monté a slightly garlicky flavor. 
• Chopped chives – ​I love topping these butter poached lobster tails with fresh chopped chives for a pop of green! 

What is Beurre Monté

A beurre monté, a classic French culinary technique, is a luxurious emulsion of butter and a flavorful liquid, traditionally broth or wine, carefully whisked together to create a velvety, glossy sauce. The term “beurre monté” literally translates to “mounted butter,” highlighting the method of mounting or incorporating cold butter into a warm liquid base. This process results in a smooth, silky sauce with a rich, buttery taste and a luscious consistency. Known for its versatility, a beurre monté can be used as a base for other sauces, as a finishing touch for poached meats, or as a decadent drizzle over vegetables.

How to Remove Uncooked Lobster Tail Meat From The Shell

Removing the uncooked lobster tail from the shell requires precision to maintain the integrity of the meat. Here’s a step-by-step guide:

Ingredients/Tools:

• Uncooked lobster tail
• Kitchen shears or sharp scissors
• Small knife
• Clean kitchen towel or paper towel

Instructions:

1. Lay the uncooked lobster tail on a clean, flat surface, shell side down.
2. Identify the softer, underside of the lobster tail. This is where you’ll make the primary cuts.
3. Locate the small, fan-like flipper at the end of the tail. This is where you’ll start the process.
4. Using kitchen shears or scissors, carefully cut through the shell along the bottom side of the tail, following the curve of the flipper.
5. Continue cutting along the sides of the tail shell, towards the wider end, but avoid cutting into the meat. Stop just before reaching the top of the tail.
6. Gently spread the shell apart to expose the lobster meat. Be cautious not to break or damage the meat as you open the shell.
7. Lift the lobster meat from the shell, keeping it attached at the wider end. You can leave the meat sitting on top of the shell for a visually appealing presentation.
8. If you wish to remove the digestive vein (dark line) running through the lobster meat, use the tip of a small knife to lift it out. This step is optional but is often done for aesthetic reasons. (I always remove it).
9. Gently clean any shell fragments or debris from the lobster meat using a clean kitchen towel or paper towel.

Now, your uncooked lobster tail is ready to be prepared according to your chosen recipe. Whether you’re poaching, grilling, or baking, the removed lobster meat is more accessible for seasoning and cooking.

Step by Step Instructions

Step 1: Let’s start by making the beurre monté. Grab a 10-inch saucepan and turn your stove on medium heat before pouring the 3 tablespoons of water.

Once the water has warmed a bit (about 2 minutes), add one piece of your unsalted butter. Whisk the butter and water slowly until the butter is completely melted into the water. Repeat this step with the next slice of butter.

Step 2: Once the second piece of butter has completely melted, repeat the step with the remaining 14 pieces.. add the butter to the pan, whisk slowly until it’s melted, then add the next. Do this until all of the butter has been added and melted.

I suggest using a thermometer if this is your first time making a beurre monté. You need the temp to ideally be at 180°Farhenheit — no higher than 189°Farhenheit, or the sauce will break. I usually aim for between 170°Farhenheit and 180°Farhenheit to play it safe!

Step 3: Now that the butter has completely melted, add your lobster tails using tongs. Make sure not to crowd the saucepan – add them side by side and make sure they have not piled on top of each other to ensure even cooking!

Step 4: These lobster tails will cook pretty quickly – in total, it’ll take about 6-8 minutes. Using tongs, flip the lobster tails every 2 minutes.

Step 5: The lobster tails will be finished cooking when they are opaque.

Step 6: Remove the lobster tails and set aside. If using the poaching liquid, add the lemon juice to the pan whisk and cook the liquid for 3 more minutes.

Step 7: Then, use a spoon to drizzle some of the poaching liquid over the lobster tails.

Step 8: Serve immediately with a garnish of your choice (like chopped chives) and enjoy!

Tips and Notes

• Take your time – Cooking something as delicate as butter poached lobster takes time and patience.
• Use a thermometer – When in doubt, use a thermometer for this recipe.

Recipe FAQs

Serving Suggestions

• Wine pairing – A buttery Chardonnay or a crisp Sauvignon Blanc complements the richness of the butter-poached lobster tails. The white wine’s acidity and subtle fruit notes provide a delightful contrast to the velvety texture of the dish.
• Citrusy quinoa salad –  A light and citrusy quinoa salad with segments of oranges or grapefruit, fresh herbs, and a vinaigrette adds a refreshing contrast, making it an ideal side dish for a summery touch.
• Warm baguette slices – Offer warm slices of crusty baguette on the side to soak up the flavorful beurre monté, ensuring no drop of the decadent sauce goes to waste.
• Herbed risotto – Serve the butter-poached lobster tails over a bed of creamy, herbed risotto. The risotto’s texture and flavors provide a perfect accompaniment to the succulent lobster.
• Lemon-infused asparagus – Steamed asparagus spears, lightly dressed with lemon zest and a drizzle of olive oil, offer a vibrant and refreshing side that enhances the overall freshness of the dish.

Storage and Reheating Instructions

Storing:

• Refrigeration: If you have leftovers, refrigerate the butter-poached lobster tails promptly. Place them in an airtight container or wrap them tightly with plastic wrap. Consume the refrigerated lobster tails within 1-2 days for optimal freshness.

Reheating:

To retain the lobster’s tenderness, reheat them gently. Place the lobster tails in a pan over low to medium heat.

• Use poaching liquid – Reheat using a bit of the original poaching liquid. This helps maintain moisture and prevents the lobster from drying out.
• Avoid overcooking – Heat just until warmed through. Be cautious not to overcook, as lobster can become tough if reheated excessively.
• Cover while reheating – Cover the pan with a lid or foil to trap steam, ensuring a more even and gentle reheating process.
• Check doneness – Periodically check the lobster tails for doneness. They should be heated through but not cooked beyond their original poaching time.
• Serve immediately – Once reheated, serve the lobster tails immediately to enjoy them at their best.

Note – While reheating is an option, lobster is best enjoyed freshly cooked. If reheated properly, the butter-poached lobster tails can still offer a delightful dining experience with minimal compromise in quality.