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Gluten-Free

Butter Poached Lobster

Learn how to make butter poached lobster tails with this quick and easy recipe. Ready in under 20 minutes with rich butter, garlic, and lemon. Perfect for special occasions or an elegant dinner at home. Naturally gluten-free.

  • Prep5 min
  • Cook15 min
  • Total20 min
  • Yield6 lobster tails

9 Jan 2024

Butter Poached Lobster
A close up of butter poached lobster tails in a pool of beurre monté poaching liquid with parsley, lemon wedges, and a spoon.

This butter poached lobster tail recipe is one of my favorite recipes for entertaining because it’s ready in under 20 minutes. The gentle poaching method in a rich butter bath infused with garlic and red pepper flakes elevates the lobster with incredible flavor. Everytime I make this recipe, I feel like I’m at a fancy restaurant.

Each bite offers a melt-in-your-mouth experience where the natural sweetness of the lobster is perfectly complemented by the creamy, garlicky butter sauce. This is perfect for romantic dinners, special anniversaries, holiday feasts, or an elegant dinner party at home.

Why You’ll Love this Recipe

  • It’s simple, yet elegant. The preparation is straightforward and easy, making it perfect for special occasions or impressing guests with minimal fuss. This is one of my favorite dishes to serve for a fancier meal, especially around the holidays.
  • It’s versatile and customizable. While the recipe provides a gourmet experience as is, it’s also great for serving alongside steak for surf and turf, or on top of pasta or risotto. I like to have some toasted gluten-free bread on hand for sopping up the butter garlic sauce.
  • It’s naturally gluten-free. This recipe is naturally gluten-free with no modifications needed, making it perfect for guests with celiac disease or gluten sensitivities. I serve this to guests all the time and everyone enjoys it whether they’re gluten-free or not.

Ingredients

An overhead view of ingredients in small bowls to make butter poached lobster tails, including raw lobster tails, parsley, pepper, red pepper flakes, minced garlic, water, salt, lemon wedges and butter with text overlays over each ingredient.

Ingredient Notes

  • Lobster tails – Look for fresh or high-quality frozen lobster tails at your grocery store. The shells should be intact. I used 4oz tails for this recipe.
  • Kosher salt – I used kosher salt for this recipe, but you can use sea salt or table salt instead.
  • Ground black pepper – Freshly ground black pepper will give the best flavor. Adjust the amount based on your preference for spice.
  • Water – This is used to create a gentle poaching liquid when combined with butter, called a beurre monté. Ensure it’s at the right temperature to avoid boiling and breaking the emulsion. I use a thermometer to keep the temperature at about 180°F (82°C).
  • Butter – Use unsalted butter for better control of the dish’s saltiness. Cut it into tablespoon-sized pieces for even melting. Quality butter will give a richer taste to the lobster. I used Kerrygold butter for this reason.
  • Garlic – Fresh garlic cloves are ideal for their potent flavor. Mince them finely before adding to the butter.
  • Red pepper flakes – This brings a subtle heat to the dish. Adjust the quantity according to your heat preference, or omit it for a milder taste.
  • Fresh parsley – Choose bright, fresh parsley for garnishing. It adds a fresh herby flavor and vibrant color. If unavailable, dried parsley can be used in a pinch but reduce the amount to 1 teaspoon. You can use either flat leaf parsley or curly parsley.
  • Lemon – Use fresh lemons for squeezing over the lobster. They provide a fresh, acidic balance to the rich buttery flavor. Avoid bottled lemon juice as it can contain preservatives that alter the taste.
  • Additional salt and pepper – Have extra on hand to adjust the seasoning after tasting the finished dish. Depending on what butter you use, you may need to add more or less seasoning to suit your preferences.

Tip

Add butter gradually and keep the heat low. This prevents the butter from separating and keeps the sauce smooth. If the butter starts to break, remove from heat and whisk vigorously.

Step-by-Step Instructions

This butter poached lobster recipe is surprisingly easy to make, perfect for both beginners and seasoned cooks alike.

For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.

The undersize of the lobster shell is pulled back toward the tail to show the process of removing lobster meat from the shell before cooking.
Flip the lobster tail on its back. Cut along the sides of the lobster tails with kitchen shears. Pull back the cut portion. The meat of the lobster tail is partially pulled up from the shell showing the process of removing the meat from the shell before cooking. Carefully remove the meat from the shell, detaching it near the tail. Raw lobster tails on a plate seasoned with salt and pepper. Pat the lobster tails dry. Season with salt and pepper. A braising pan with three tablespoons of butter in it that are starting to melt. Heat water in a skillet or braising pan. Gradually whisk in butter, a few tablespoons at a time. A braising pan with three tablespoons of butter that are partially melted. Let the butter melt before adding the next addition of butter. Be sure to keep the butter on low so it does not boil. A braising pan with a butter poaching liquid with garlic and red pepper flakes. Add minced garlic and red pepper flakes to the butter mixture. Cook briefly until the garlic is fragrant. A silver spoon pouring butter garlic sauce over raw lobster tails in a braising pan to make butter poached lobster. Place lobster tails in the skillet in a single layer. Continuously baste the tails with the butter mixture. An overhead view of six lobster tails in a butter poaching liquid in a braising pan with a spoon. Cook the lobster tails for 6-8 minutes, flipping every few minutes, until the lobster turns opaque and is firm to the touch. A hand squeezing a lemon wedge over butter poached lobster tails in a beurre monté with parsley. Mix in chopped parsley and squeeze lemon wedges over the lobster. Six cooked lobster tails in butter sauce with garlic, parsley, and lemon wedges with a gold spoon for basting the lobster. Plate the lobster tails with extra lemon wedges for garnish. Serve immediately and enjoy!

Recipe FAQs

How do I know when the lobster is perfectly cooked?

Lobster is done when its internal temperature reaches 140°F (60°C). The meat should be opaque and firm to the touch. Avoid overcooking, as it can become tough and rubbery.

Can I use frozen lobster tails for this recipe?

Yes, you can use frozen lobster tails. Ensure they are completely thawed in the refrigerator before use to ensure even cooking.

How can I prevent the butter from breaking or separating?

Keep the heat low and add butter gradually to maintain an emulsion. If the butter begins to separate, remove it from the heat and whisk vigorously before returning to a gentle heat.

What can I serve with butter poached lobster?

Butter poached lobster pairs well with a variety of sides including steamed vegetables, a fresh salad, a simple pasta, or risotto. It’s also delicious when served with steak for a surf and turf meal.

Can I substitute the parsley with another herb?

Yes, while parsley is traditional, you can use other fresh herbs like tarragon, chives, or dill for a different flavor profile.

Expert Tips

  • Use a sharp pair of kitchen shears to cut the lobster shell. Be gentle and precise to avoid damaging the delicate meat inside.
  • Keep a close eye on the temperature of your butter. It should be warm enough to gently cook the lobster but not so hot that it boils or separates. A stable, gentle heat will give you a smooth, rich poaching liquid.
  • Use high-quality butter for this recipe. The butter is a central flavor component in this dish, and using a good quality butter will significantly enhance the taste.
  • Don’t overcrowd the pan. Cook lobster tails in a single layer so each one has space for the butter to circulate and cook evenly. Cook in batches if needed.
  • Continually baste the lobster tails with the butter while they cook. This keeps them moist and infuses them with flavor throughout the cooking process.

Storage Instructions

  • Refrigerator: Store leftover butter poached lobster in an airtight container with the butter sauce for up to 1-2 days. The sauce keeps the lobster moist.
  • Freezer: Not recommended. Freezing cooked lobster affects the texture.
  • Reheat: Warm gently in a skillet over low heat, or reheat in a 350°F oven for 10 minutes covered with foil. Don’t use the microwave as it makes lobster rubbery.
An overhead view of six lobster tails cooked in a butter garlic sauce in a braising pan with lemon wedges and fresh parsley.

Serving Suggestions

Serve butter poached lobster alongside steak for a classic surf and turf dinner with Roasted Broccoli and Potatoes on the side. For a lighter pairing, add Cucumber Tomato Avocado Salad for bright, fresh contrast to the rich butter sauce. You can also serve over Instant Pot Lemon Risotto to soak up all the garlicky butter.

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Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

Prepare the Lobster:

  1. 1

    Remove meat from shells: Flip 6 medium lobster tails onto their backs. Using kitchen shears, cut down both sides where the membrane meets the shell, cutting all the way to the tail fin. Pull the underside shell back toward the fin, then slide your thumb between the hard shell and meat to separate. Detach the meat from the shell near the fin.

  2. 2

    Season the lobster: Pat lobster tails dry with paper towels and place on a plate. Season both sides with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper.

Make the Butter Poaching Liquid:

  1. 3

    Start the beurre monté: In a large skillet or braising pan, heat ¼ cup water over low heat until warm. Add a few tablespoons of butter and whisk until melted.

  2. 4

    Add remaining butter gradually: Add the rest of the ¾ cup unsalted butter a few tablespoons at a time, whisking until each addition melts before adding more. Keep the temperature around 180°F (82°C) without letting it boil. Lower the heat if needed.

  3. 5

    Add aromatics: Once all butter is melted, add minced 3 cloves garlic and ¼ teaspoon red pepper flakes. Cook for 1 minute until fragrant.

Cook the Lobster:

  1. 6

    Add lobster to pan: Place seasoned lobster tails in the butter mixture in a single layer.

  2. 7

    Baste and cook: Spoon the garlic butter over each lobster tail. Cook for 6-8 minutes total, flipping every 2 minutes and basting with butter each time you flip. The lobster is done when the meat is opaque, firm to the touch, and reaches 140°F (60°C) internal temperature. The tails may curl slightly while cooking.

  3. 8

    Finish and serve: Stir in 1 tablespoon chopped fresh parsley and squeeze juice of 1 lemon over the lobster. Taste the sauce and add additional salt and pepper if needed. Serve immediately with remaining lemon wedges.

Filed under

Gluten-Free 30 Minutes or Less Main course Seafood

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