Ingredients:

  • 4 lobster tails (approx. 6 oz each)
  • 1 tsp kosher salt
  • 1/2 tsp white pepper
  • 2 cups unsalted butter, chilled and cubed
  • 4 cloves garlic, smashed
  • 1 tbsp fresh lemon zest
  • 2 sprigs fresh thyme
  • water (splash)

Instructions:

  1. Carefully slice the top of the lobster shell lengthwise. Use your fingers or a small spoon to gently loosen the meat from the shell and lift it out, keeping the tail intact. Pat the meat dry with paper towels and season lightly with salt and white pepper.
  2. Place the smashed garlic, thyme, and lemon zest in a saucepan with a splash of water. Bring to a simmer, then reduce heat to low.
  3. Slowly whisk in the chilled butter, one cube at a time, to create a beurre monté. Maintain a temperature between 160°F (71°C) and 175°F (79°C). If the butter begins to bubble aggressively or separate, whisk in a teaspoon of cold water to stabilize.
  4. Gently slide the lobster tails into the butter bath, ensuring they are fully submerged. Maintain the butter temperature at roughly 160°F (71°C). Poach for 12–15 minutes, or until the internal temperature of the lobster reaches 140°F (60°C).
  5. Using a slotted spoon, remove the lobster from the butter and let them rest for 2 minutes. Spoon a tablespoon of the remaining garlic-lemon butter over the top just before serving.