Description
A simple method for cooking lobster tails in butter to achieve a tender and flavorful result.
Ingredients
Scale
- 4 (6-ounce) raw lobster tails, shell on
- 1 cup (2 sticks) unsalted butter
- 1/2 cup water
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lemon, cut into wedges for serving
Instructions
- Prepare the lobster tails by using kitchen shears to cut through the top of the shell lengthwise, exposing the meat. Gently pull the meat up and rest it on top of the shell without removing it completely.
- In a medium saucepan, combine the butter, water, salt, and pepper. Heat over medium-low heat until the butter is fully melted. Do not let the mixture boil.
- Reduce the heat to low. The ideal poaching temperature is between 160°F and 180°F (71°C and 82°C). Use a thermometer to monitor the temperature.
- Gently place the prepared lobster tails into the warm butter mixture. The liquid should mostly cover the tails.
- Poach the lobster tails slowly, turning them once halfway through cooking, until the meat is opaque and firm to the touch. This usually takes 8 to 12 minutes, depending on the size of the tails.
- Remove the lobster tails from the butter using tongs and place them on a serving platter.
- Serve immediately with fresh lemon wedges.
Notes
- Use unsalted butter so you can control the final salt level.
- If you do not have a thermometer, cook on very low heat until the butter is hot but not bubbling vigorously.
- You can infuse the butter by adding herbs like thyme or a clove of garlic during the heating process.
- Prep Time: 10 min
- Cook Time: 12 min
- Category: Main Course
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 tail
- Calories: 350
- Sugar: 0
- Sodium: 250
- Fat: 28
- Saturated Fat: 17
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 1
- Fiber: 0
- Protein: 22
- Cholesterol: 150