Butter Poached Lobster Made Easy: Velvety Tender Seafood

Instructions:

1. Prepare the lobster tails by using kitchen shears to cut the top shell lengthwise and carefully remove the meat, leaving the final tail fin segment attached. Rinse and pat dry.
2. Prepare the Beurre Monté: In a small, heavy-bottomed saucepan, melt about 2 tablespoons of the unsalted butter over very low heat. Add the cold water or lemon juice and whisk vigorously to begin forming an emulsion.
3. Continue whisking in the remaining cold butter, one small cube at a time, ensuring each piece is fully incorporated before adding the next. Maintain a low, steady temperature between 140°F and 160°F. The sauce should be thick and velvety, not separated. Add the fresh thyme sprigs for infusion.
4. Submerge the prepared lobster tails completely into the warm beurre monté (butter bath). Poach gently for 8 to 10 minutes, or until the internal temperature of the lobster reaches 145°F and the meat is opaque and firm.
5. Carefully remove the lobster tails from the butter bath. Serve immediately, spooning the warm beurre monté over the poached lobster.