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Butter Poached Lobster Recipe

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4.2 from 41 reviews

Butter Poached Lobster is a luxurious seafood dish featuring tender lobster tails gently cooked in a flavorful, herb-infused melted butter sauce. This method enhances the natural sweetness of the lobster while infusing it with aromatic garlic, fresh rosemary, thyme, chili flakes, and citrus notes, resulting in a rich and succulent meal that is perfect for special occasions or an elegant dinner.

Ingredients

Lobster

  • 4 lobster tails (shells removed)

Butter Sauce

  • 10-12 tablespoons unsalted butter (cut into cubes)
  • 6 cloves garlic (crushed or sliced in half)
  • 3-4 sprigs rosemary (fresh)
  • 4-5 sprigs thyme (fresh)
  • 1/2 teaspoon salt (sea salt or citrus salt)
  • 1 teaspoon black pepper
  • 1 lemon (slices and zest)
  • 1/2 teaspoon chili flakes
  • 2 tablespoons chives (minced or fresh herbs)

Instructions

  1. Prepare the lobster tails: Start by wearing gloves to protect your hands from the lobster shells. Using sharp scissors, carefully cut along the inside of each lobster tail where the shell is thinnest. Gently pull the meat away from the shells until it’s completely separated, leaving you with whole lobster tail meat and empty shells.
  2. Start the butter bath: In a saucepan over medium heat, add the cubed unsalted butter. Allow the butter to melt completely, then skim off the foam that rises to the surface to ensure a clear butter sauce.
  3. Infuse the butter: Lower the heat to medium-low and add the fresh rosemary, thyme, and crushed garlic to the melted butter. Swirl the pan gently to infuse the herbs and garlic into the butter, creating a fragrant, flavorful base.
  4. Add and season the lobster: Place the cleaned lobster tail meat into the herb-infused butter. Season the lobster generously with salt, black pepper, and occasionally citrus salt for an added bright flavor.
  5. Baste and cook the lobster: Using a spoon, continuously spoon the melted butter over the lobster tails while swirling the pan. Flip the lobster halfway through cooking and continue basting until the meat is cooked through and opaque, ensuring it remains moist and tender.
  6. Strain the butter sauce: Remove the cooked lobster tails from the pan. Place a fine sieve over a medium bowl and pour the butter sauce through to strain out the herbs and garlic, leaving a silky smooth butter sauce.
  7. Serve: Arrange the cooked lobster tails on a serving plate and generously drizzle or spoon the strained butter sauce over them. Garnish with lemon slices, chopped chives, chili flakes, lemon zest, and adjust seasoning with extra salt or pepper as desired for an extra burst of flavor.

Notes

  • Wearing gloves during lobster shell removal prevents hand injuries from sharp shell edges.
  • Skimming the butter foam ensures a clean, flavorful sauce without bitterness.
  • Basting the lobster continuously helps cook evenly and infuse rich flavors.
  • Straining the butter sauce removes herbs and garlic for a smooth pourable finish.
  • Serve immediately while the lobster is warm to enjoy maximum flavor and tenderness.
  • Use fresh herbs and high-quality unsalted butter to maximize taste.

Find it online: https://justsosavory.com/butter-poached-lobster-recipe/