Description
Butter poached lobster tail is pure decadence in every bite. Once you try this velvety, tender preparation, you’ll never want lobster any other way.
Ingredients
Scale
- 2 lobster tails (6–8 oz/170-225g each), shell removed
- 8 oz (227g) unsalted butter, cut into small cubes
- 2 tablespoons (30ml) water
- 2 cloves garlic, smashed
- 1 small shallot, thinly sliced
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 lemon, zested and juiced
- 1 tablespoon (15ml) white wine (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon (3g) fresh chives, finely chopped (for garnish)
Instructions
- Prepare lobster tails by cutting through shells with kitchen shears and carefully removing meat. Remove digestive tract, rinse, and pat dry.
- Create beurre monté by heating 2 tablespoons water to just below simmer (180°F), then whisk in butter cubes gradually to form an emulsion.
- Add garlic, shallot, thyme, bay leaf, lemon zest, and wine to the butter mixture. Season with salt and let infuse for 5 minutes.
- Maintain butter temperature between 160-180°F and gently place lobster tails in the mixture.
- Poach for 5-7 minutes until lobster becomes opaque and reaches internal temperature of 140-145°F.
- Remove lobster with a slotted spoon and let rest 1-2 minutes.
- Strain a few tablespoons of butter, add lemon juice, and drizzle over lobster.
- Garnish with fresh chives and serve immediately.