Butter Poached Lobster Tails Liquid Gold Luxury

Q: Can I use salted butter instead of unsalted butter in this Butter Poached Lobster Tails Recipe?

While you *can*, it's generally recommended to use unsalted butter. This gives you more control over the final saltiness of the dish. If you only have salted butter, omit or reduce the amount of salt you add separately. Remember, you can always add more salt, but you can't take it away!

Butter Poached Lobster Tails Liquid Gold Recipe

By Laura TideSeptember 21, 2025

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5.00 (2 Ratings)

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Recipe Introduction

Quick Hook

Ever wondered how to make lobster taste even better? This Butter Poached Lobster Tails Recipe is the answer. Get ready for a rich, lemony, and unbelievably tender dish.

Brief Overview

Butter poaching is a French technique. It dates back centuries. It's a simple way to cook lobster to perfection. It's a bit fancy, but totally doable! This is a medium difficulty recipe.

Expect it to take about 35 minutes. It makes 2 servings.

Main Benefits

Lobster is packed with protein. It's also a good source of selenium. This recipe is perfect for a special date night.

What makes this Poached Lobster Tail Recipe special? The flavour! It's luxurious. It's easy to make at home.

Ready for the ingredients?

Liquid Gold: Making the Butter Poaching Liquid

This recipe hinges on the butter. high-quality butter is key. This will make a huge difference.

Aromatic Butter is Essential

1 cup of unsalted butter, cut into cubes.
2 cloves of garlic, minced.
2 sprigs of fresh thyme.
1 sprig of fresh rosemary.
1 bay leaf.
1/4 teaspoon of red pepper flakes. This is optional, for a little kick.
1/4 cup of dry white wine. Sauvignon Blanc works great.
Juice of half a lemon.
Salt and pepper to taste.
2 tablespoons of fresh parsley, chopped.

This Lemon Butter Lobster Tail is so good! Honestly, you'll want to drink the butter sauce. Don't worry; we've all been there! Just imagine how decadent and aromatic the Butter Poached Lobster will be!

Ingredients & Equipment for Liquid Gold Luxury

Butter Poached Lobster Tails Liquid Gold Luxury presentation

Right then, let's talk about what you'll need for this Butter Poached Lobster Tails Recipe . Honestly, it's not as scary as it sounds. We're keeping it simple, yeah?

Main Ingredients: Let's Get Specific

For the best Poached Lobster Tail Recipe , quality counts. Don't skimp!

Lobster Tails: You need 2 lobster tails, each weighing about 6-8 ounces (170-225g) . If they're frozen, make sure they're properly thawed. For quality, look for firm, bright white meat. Avoid any with a fishy smell.
Olive Oil: Just 1 tablespoon of olive oil.
Unsalted Butter: 1 cup (2 sticks/226g) of unsalted butter, cut into cubes. Go for good quality butter. It makes a difference!
Garlic: 2 cloves of garlic, minced finely.
Fresh Thyme: 2 sprigs of fresh thyme. Smells amazing, doesn't it?
Fresh Rosemary: 1 sprig of fresh rosemary.
Bay Leaf: 1 bay leaf.
Red Pepper Flakes: 1/4 teaspoon of red pepper flakes (optional, for a bit of a kick).
Dry White Wine: 1/4 cup of dry white wine (like Sauvignon Blanc).
Lemon: Juice of 1/2 lemon.
Parsley: 2 tablespoons of fresh parsley, chopped for garnish.
Salt and freshly ground black pepper to taste.

Seasoning Notes: Flavour Power!

Now, this is where the magic happens. Good seasoning is key to the Lemon Butter Lobster Tail .

Essential Spice Combinations: The garlic, thyme, and rosemary is a classic combo. It adds warmth.
Flavour Enhancers and Aromatics: The white wine and lemon juice brighten up the dish. The red pepper flakes give a subtle heat.
Quick Substitution Options: Don't have fresh herbs? You can use 1 teaspoon of dried herbs for each sprig.

Equipment Needed: Keep it Simple

You don't need a fancy kitchen to make this Gourmet Lobster Tail Recipe .

Medium sized Saucepan: Essential for poaching.
Kitchen Thermometer: Absolutely crucial! You need to maintain the poaching liquid at 130- 140° F (54- 60° C) .
Kitchen Shears or Sharp Knife: For prepping the lobster tails.
Tongs: For handling the lobster.

My Two Cents

Honestly, getting the temperature right is the biggest challenge. A thermometer is your best friend. If you don't have one, borrow one! It's worth it for perfectly cooked Butter Poached Lobster .

Oh, and don't throw away that butter afterwards! It's amazing drizzled over pasta. This Restaurant Style Lobster Tail is easier than you think! I feel you will have a wonderful experience trying this Easy Butter Poached Seafood .

Butter Poached Lobster Tails: Liquid Gold Luxury

Honestly, who doesn't love lobster? It's posh, it's decadent, and it's surprisingly easy to cook at home. My favorite way? Butter poaching! This Butter Poached Lobster Tails recipe is a real treat.

It's not just a meal; it's an experience.

Prep Steps: Let's Get Organized!

First things first, mise en place is key. Chop your garlic. Cube your butter. Basically, have everything ready to go.

Honestly, this helps me keep calm and carry on! Pat those lobster tails dry. A bit of olive oil, salt, and pepper on the meat.

step-by-step: Into the Butter Bath!

Score those lobster tails, careful not to cut through the underside. This allows for even cooking.
Melt 1 cup of butter over low heat in a saucepan. It needs to be low and slow, remember?
Add garlic, thyme, rosemary, and a bay leaf. Let it simmer for a few minutes until you can smell the amazing herbs.
Stir in 1/4 cup white wine and the juice of 1/2 a lemon .
Gently add the lobster tails, meat side up. Make sure they're mostly submerged.
Keep the poaching liquid at 130- 140° F . Use a thermometer! Cook for 8- 12 minutes or until the internal temp hits 135- 140° F .
Serve immediately, spooning some of that lovely liquid over. Garnish with parsley. Ta-da! Restaurant Style Lobster Tail at home!

Pro Tips: Level Up Your Lobster!

Don't overcook the lobster! This is critical. Use a thermometer. high-quality Butter is also really important. Splurge a little. I promise it's worth it.

You know, the butter poaching liquid is amazing. Don't throw it away! Strain it. Drizzle it over veggies, pasta, or grilled fish.

It's absolute gold! This gourmet lobster tail recipe also allows variations. You can also use ghee or clarified butter for a lactose free option, it's still delicious! You can also make lobster tail with garlic butter The star of the show is using a good quality butter .

European style butter with a higher fat content will yield the best results. So there you have it! A perfect Poached Lobster Tail Recipe that’s easier than you think.

Enjoy!

Recipe Notes for Your Butter Poached Lobster Tail Adventure

Alright, let’s dive into some extra bits for this Butter Poached Lobster Tails Recipe . Think of these as friendly tips to ensure your Poached Lobster Tail Recipe turns out perfect.

Honestly, sometimes it's the small things that make all the difference, you know?

Serving Like a Pro

Wanna make your Lobster Recipes Tail look amazing? First, presentation matters! Drizzle that glorious Lemon Butter Lobster Tail sauce all over.

It’s like liquid gold. Plating it on a bed of vibrant green asparagus? Oh my gosh! Suddenly, you've got a masterpiece.

For sides, think light and fresh. A simple salad with a zesty vinaigrette works wonders. Or some creamy risotto. To drink, grab some bubbly! A crisp, dry white wine is lovely too.

It really elevates the whole Butter Poached Lobster experience.

Storage Secrets

Got leftovers? Lucky you! Pop those Poached Lobster delights into the fridge pronto. In an airtight container, they'll be good for up to 2 days.

Freezing? It's tricky, but you can do it. Wrap them really well to prevent freezer burn. I'm talking layers of plastic wrap, then foil.

Honestly, though, fresh is always best. To reheat, gently warm them in a pan with a little butter. Low and slow is key! Don't nuke 'em.

Variations and Swaps

Feeling adventurous? You can add some chilli flakes to the Lobster Tail with Garlic Butter . Talk about a kick!

Want a dairy-free version? Use ghee instead of butter. It has a nutty flavour. For a seasonal twist, use different herbs! Tarragon is amazing in spring.

Nutrition Nuggets

Okay, let's keep it real. This Gourmet Lobster Tail Recipe is a treat, so everything in moderation, right? Lobster is packed with protein and good stuff like selenium.

The butter adds richness, but also fat. So, enjoy it mindfully!

Don't forget that nutritional content can change depending on specific ingredients used. This Restaurant Style Lobster Tail is all about enjoying the little things.

Ultimately, this Easy Butter Poached Seafood recipe is all about enjoyment. Have fun with it, don’t be afraid to experiment, and remember even if you make a slight mistake, it will still taste great!

Restaurant Style Butter Poached Lobster The Secret Recipe Youll Love

Frequently Asked Questions

What's the best way to thaw frozen lobster tails for this Butter Poached Lobster Tails Recipe?

The safest and best way to thaw lobster tails is in the refrigerator overnight. Place them in a bowl or on a plate to catch any drips. If you're in a hurry, you can thaw them in a sealed bag in cold water, changing the water every 30 minutes, but be sure to cook them immediately after thawing.

Help! My lobster turned out rubbery. What did I do wrong when making this Butter Poached Lobster Tails Recipe?

Overcooking is the most common culprit for rubbery lobster. The key is to maintain a low, gentle simmer in the butter poaching liquid and use a thermometer to monitor the internal temperature. Aim for an internal temperature of 135-140°F (57-60°C).

Remember, it will continue to cook slightly after you remove it from the heat, much like a perfectly cooked steak!

Can I use salted butter instead of unsalted butter in this Butter Poached Lobster Tails Recipe?

While you can, it's generally recommended to use unsalted butter. This gives you more control over the final saltiness of the dish. If you only have salted butter, omit or reduce the amount of salt you add separately. Remember, you can always add more salt, but you can't take it away!

I don't have white wine. What can I substitute in this Butter Poached Lobster Tails Recipe?

No worries, mate! If you're out of white wine, you can substitute with chicken broth or fish stock. The wine adds a bit of acidity and flavor, so you might also consider adding a splash more lemon juice to compensate. Just avoid anything too strongly flavored that will overpower the delicate lobster.

How long will leftover butter poached lobster tails last in the fridge?

Cooked lobster tails are best enjoyed immediately, but you can store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently ideally by briefly re-poaching in a little bit of the leftover butter sauce (if you saved it!) or by steaming.

Avoid microwaving, as it can make them tough.

Is this Butter Poached Lobster Tails Recipe healthy? What are the nutritional considerations?

Lobster is a good source of lean protein and essential nutrients like omega-3 fatty acids. However, this recipe is relatively high in fat due to the generous amount of butter. Consider serving it with lighter sides like steamed asparagus or a fresh salad to balance out the richness.

If you're watching your fat intake, you could try using a smaller amount of butter or supplementing with olive oil, though the flavor will be different.

Butter Poached Lobster Tails Liquid Gold Luxury

Butter Poached Lobster Tails Liquid Gold Recipe Recipe Card

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Preparation time:20 Mins

Cooking time:12 Mins

Servings:2 servings

Instructions:

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.
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.
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.
Gently place the lobster tails into the butter, meat side up. Ensure the lobster is mostly submerged in the butter.
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.
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.