Ingredients:

  • 2 frozen lobster tails (approx. 6-8 oz each)
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) water

Instructions:

  1. Thaw the Lobster Tails: Place the frozen lobster tails in the refrigerator overnight or for at least 30 minutes in a sealed freezer bag in cold water. Change the water every 15 minutes to speed up the process. Tails should be pliable, not icy.
  2. Prepare the Lobster Tails: Using kitchen shears or a sharp knife, cut along the top of the lobster tail shell, from the end of the tail to where it joins the body. Gently pry the meat out of the shell, leaving the end of the tail connected. This helps it cook evenly. Season lightly with salt and pepper.
  3. Make the Butter Poaching Liquid: In a small saucepan, combine the butter, minced garlic, lemon juice, thyme, red pepper flakes (if using), and water.
  4. Poach the Lobster Tails: Bring the butter mixture to a gentle simmer over medium-low heat. Add the lobster tails to the pan, ensuring they are mostly submerged in the butter liquid.
  5. Cook the Lobster Tails: Poach the lobster tails for 4-5 minutes per side, or until the meat is opaque and firm to the touch. Use an instant-read thermometer to check for an internal temperature of 140°F (60°C). Be careful not to overcook.
  6. Serve: Remove the lobster tails from the poaching liquid with tongs. Serve immediately, spooning some of the warm butter sauce over the top.