Ingredients:

  • 2 (6-8 ounce) lobster tails, thawed if frozen
  • 1 tablespoon olive oil
  • 1 cup (2 sticks/226g) unsalted butter, cut into cubes
  • 2 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup dry white wine (e.g., Sauvignon Blanc)
  • Juice of 1/2 lemon
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish

Instructions:

  1. Pat the lobster tails dry with paper towels. Using kitchen shears or a sharp knife, carefully cut down the center of the shell on the top side of each tail, being careful not to cut completely through the underside. Gently separate the meat from the shell, leaving the tail attached at the end. Season the exposed lobster meat with salt and pepper.
  2. In a medium-sized saucepan over low heat, melt the butter. Add the minced garlic, thyme, rosemary, bay leaf, and red pepper flakes (if using). Cook, stirring occasionally, until the garlic is fragrant, about 2-3 minutes.
  3. Pour in the white wine and lemon juice. Bring the poaching liquid to a gentle simmer. The butter should be melted and fully incorporated, but not boiling.
  4. Gently place the lobster tails into the butter, meat-side up. Ensure the lobster is mostly submerged in the butter.
  5. Maintain the poaching liquid at a temperature of 130-140°F (54-60°C). Use a kitchen thermometer to monitor the temperature closely. Cook for 8-12 minutes, or until the internal temperature of the lobster reaches 135-140°F (57-60°C). The lobster meat should be opaque and firm to the touch.
  6. Remove the lobster tails from the butter using tongs. Place them on plates. Spoon some of the butter poaching liquid over the lobster tails. Garnish with fresh parsley. Serve immediately.