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The Ultimate Guide to Butter Poached Lobster

Indulge in the luxurious taste of Golden Butter Poached Lobster! Tender lobster tails are gently poached in a rich garlic butter sauce, creating a melt-in-your-mouth experience. Perfect for special occasions or an elegant dinner at home, this dish is simple yet incredibly decadent.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Lobster:
  • 6 medium lobster tails
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
For the Butter Poaching Sauce:
  • 12 tablespoons butter 1.5 sticks
  • 4 cloves garlic minced
  • Parsley for garnish (optional)
  • Lemon wedges for serving

Method
 

  1. Preparing the Lobster Tails
  2. If using frozen lobster tails, thaw them in a bowl of ice water for about 1 hour, changing the water every 20 minutes.
  3. Flip the lobster tail onto its back. Use kitchen shears to cut along the underside of the shell, stopping at the tail fin.
  4. Gently open the shell and carefully remove the lobster meat in one piece.
  5. Pat the lobster tails dry with paper towels and season with salt and pepper.
Making the Butter Sauce
  1. In a large skillet, melt the butter over medium-low heat.
  2. Add minced garlic and stir constantly for about 1 minute, until fragrant.
Poaching the Lobster
  1. Place the lobster meat in the skillet, working in batches if needed to avoid overcrowding.
  2. Baste the lobster with the garlic butter, cooking for 2-4 minutes per side (6-8 minutes total), until the meat is fully opaque and curls slightly.
  3. Use an instant-read thermometer to ensure the lobster reaches 135-140°F in the thickest part.
  4. Remove the lobster from the pan immediately and set aside.
Serving
  1. Squeeze fresh lemon juice over the lobster and garnish with parsley.
  2. Serve with the remaining butter sauce for dipping.

Notes

  • Serve with a side of garlic mashed potatoes or grilled asparagus for a complete meal.
  • For an even richer taste, use clarified butter (ghee) in place of regular butter.
  • Do not overcook the lobster, as it can become tough and rubbery.