This Butter Poached Lobster Tail recipe is a simple yet fancy way to enjoy lobster. My foolproof poaching method ensures you get the best results every time. Perfect for special occasions, you can serve these lobster tails alone or pair them with a juicy filet mignon for a delicious surf and turf meal.
In this recipe, I’ll show you how to create the perfect poaching liquid for cold-water lobster tails using a technique called beurre montĂ©. The result is tender, flavorful lobster tails with a yummy lemony butter sauce. Inspired by the great Thomas Keller, this recipe only requires a few ingredients.
Once poached, let the lobster tails cool in their poaching liquid. Store them in an airtight container in the refrigerator for 2-3 days. To reheat, gently warm them in a saucepan over low heat or microwave briefly until warmed through. Avoid overheating to keep their delicate texture.
Enjoy your butter-poached lobster tails as a luxurious dish on their own or as a tasty addition to salads and pasta dishes.
Poached Lobster Tail Recipe
Ingredients
- 1/4 cup White wine
- 8 tbsp Unsalted butter
- 1 pound Uncooked lobster meat
Instructions
- In a small saucepan over low heat, melt the butter with the white wine.
- Add the lobster meat to the saucepan once the butter is melted. Cook gently over low heat for 4 to 5 minutes. Cooking too fast can cause the lobster to release a white protein substance called pellicle, which isn’t harmful but isn’t very attractive.
- Flip the lobster over and cook for another 4 to 5 minutes, until it turns bright white and feels firm to the touch, ensuring it’s cooked just right.
- Taste and season with sea salt and freshly cracked pepper as desired.
Notes
- Enjoy this butter-poached lobster right after cooking for the best taste.
- To store, keep it covered in the poaching liquid in the refrigerator for 2 to 3 days. You can also freeze it, covered, for up to 3 months. Thaw frozen lobster in the refrigerator for about 1 day before reheating.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 195 kcal |
| Carbohydrates | 5g |
| Protein | 16g |
| Fat | 13g |
| Cholesterol | 175mg |
| Sodium | 482mg |
| Calcium | 98mg |
How Do You Poach Lobster Tail?
To poach lobster tail, start by thawing if frozen, then cut through the top shell lengthwise with kitchen shears. Gently spread the shell apart, keeping the meat attached. In a saucepan, heat 1/4 cup white wine and 4 tablespoons of unsalted butter over low heat until the butter melts.
Place the lobster tails in the pan, meat-side up, and spoon the poaching liquid over them. Poach for 4-5 minutes on low heat until the meat turns opaque and is cooked through.
How Do You Store and Reheat Poached Lobster Tails?
Once poached, let the lobster tails cool in their poaching liquid. Store them in an airtight container in the refrigerator for 2-3 days. To reheat, gently warm them in a saucepan over low heat or microwave them briefly until warmed through.
Avoid overheating to maintain their delicate texture. Enjoy your poached lobster tails as a luxurious dish or a delightful addition to salads and pasta dishes.