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Get It NowButter poached lobster makes a simple and elegant dinner recipe with surprisingly fast prep. I used similar ingredients to my other popular lobster recipe, but this time poached it in the seasoned butter for even more juicy and tender lobster meat. It’s perfect for a fancy dinner at home — and it’s easier than it sounds!
Why You’ll Love Butter Poached Lobster
- Rich, buttery flavor
- Tender, melt-in-your-mouth texture
- 5 basic ingredients
- Ready in 20 minutes
- Quick and easy prep
- Perfect for Valentine’s Day, Christmas dinner, and date nights
Ingredients & Substitutions
This section explains how to choose the best ingredients for lobster poached in butter, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Lobster Tails – Get cold water lobster tails if you can, as these taste better than the warm water variety. Let them sit at room temperature for 30 minutes before cooking, which ensures that the butter sauce won’t separate. You can use frozen lobster but be sure to thaw them first.
- Salted Butter – Cut into 2-tablespoon portions, at room temperature. You can also use ghee instead and add 1/4 teaspoon of salt.
- Water – Combines with the butter to make the poaching liquid.
- Garlic – For the best flavor, I used fresh garlic cloves, but you could use 2 teaspoons jarred minced garlic or 1 teaspoon garlic powder.
- Seasoning – Although optional, I recommend adding smoked paprika and a pinch of cayenne pepper to the poaching liquid for the best flavor. You could also add fresh herbs such as parsley for a burst of color and flavor.
- Lemon Wedges – Serve your butter poached lobster tail with a squeeze of lemon juice.
How To Butter Poach Lobster
This section shows how to poach lobster tail, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Remove the lobster meat. To remove the lobster meat from the shell, use kitchen shears to cut down the center of the shell, gently pull the meat upward, and detach from the tail fin. Remove any dark line if present (this is the digestive tract). Pat dry.
- Make the poaching liquid. Heat an 8-inch skillet (or if your lobster tails are large, a 10-inch skillet) over medium-low heat. Add the water. Add the butter, two tablespoons at a time, whisking as each addition melts, and maintaining a low heat. (See tips below, this is important!)
- Add the garlic & seasonings. Whisk in the minced garlic. Cook until fragrant. Add the smoked paprika and cayenne pepper, if using.
- Poach lobster. Place the lobster tails in the poaching liquid in a single layer. Cook, turning every 1-2 minutes, until the flesh is opaque white. Serve butter poached lobster with lemon wedges.
Tips For Poaching Lobster Tails
For perfect butter poached lobster, here are some essential tips:
- Avoid high heat. Keep the temp of the poaching liquid between 160-180 degrees F and do not boil. Measure with a meat thermometer or candy thermometer occasionally while heating and adjust the heat as needed.
- Use the right pan. A lighter-colored pan, such as white ceramic or stainless, works best because you can see the color of the poaching liquid and it won’t burn as easily. I don’t recommend cast iron here because it gets too hot and can burn the butter.
- Keep an eye on the butter. Using butter sometimes produces a little bit of white foam in the poaching liquid, but there shouldn’t be a lot. If there is, the heat is too hot. If you want to avoid it altogether, use clarified butter (ghee), which has a higher smoke point.
Storage Instructions
- Store: Poached lobster tastes best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: You can warm on the stovetop over low heat, but the poaching liquid may separate. A better option is to re-purpose the lobster chunks to make lobster bisque or lobster salad.
What To Serve With Butter Poached Lobster Tail
These tender lobster tails only needs a simple side dish to make it an elegant meal. Here are some of my favorites:
- Veggies – My favorite is roasted cabbage, but you can serve butter poached lobster tails with light, green sides like sautéed green beans or roasted broccolini. Tender glazed carrots or a fresh salad would also taste delicious.
- Potatoes – Pair with classics like garlic butter baked potatoes in the air fryer, crisp roasted potatoes, or swap white potatoes with sweet potato mash or roasted sweet potatoes.
- Surf and Turf – Combine the lobster tail with a premium cut of meat, like a ribeye steak or a tender filet mignon.
More Lobster Recipes
If you love seafood as much as I do, try some of these other ways to prepare lobster:
Recommended Tools
- Kitchen Shears – I use these shears because the strong, sharp blades make the task effortless and precise, ensuring a clean cut without damaging the delicate meat inside.
- Large Skillet – I used a nonstick 8-inch skillet, but if you have larger lobster pieces, use a 10-inch skillet instead. See tips above for the best pans to use.
- Meat Thermometer – This is my go-to thermometer for an instant read temperature. You could also use a candy thermometer if you prefer.
Butter Poached Lobster
Juicy, tender butter poached lobster cooks in a buttery sauce for a fast, fancy meal that's perfect for special occasions. Just 5 ingredients!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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To remove the lobster tails from the shells, use kitchen shears to cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail. Be careful not to cut through the lobster meat. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell. Cut away the end attached to the tail fin if it’s stuck. If you see a dark line down the center of the tail, remove it.
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Pat the lobster meat dry with paper towels.
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Heat an 8-inch skillet (either stainless steel or a light-colored skillet; do not use cast iron) over medium-low heat for 1-2 minutes. If your lobster tails are large, use a 10-inch skillet instead.
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Add the water and 2 tablespoons of the butter, and whisk as the butter starts to melt. Once melted, add 2 more tablespoons of butter and whisk in the same way. Repeat this process with all the butter, 2 tablespoons at a time. Keep the heat low, and the temperature of the butter mixture should stay between 160-180 degrees F (71-82 degrees C).
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Add the minced garlic. Cook for about 2 minutes, whisking often, until fragrant.
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Add the smoked paprika and cayenne pepper, if using.
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Add the lobster tails to the poaching liquid in a single layer. Cook for 8-10 minutes, turning every 1-2 minutes, until the flesh is opaque white and the internal temperature reaches 140-145 degrees F (60-62 degrees C). Make sure the temperature of the butter is in the range of 160-180 degrees F (71-82 degrees C) the entire time, so adjust heat accordingly as needed. Time will vary depending on the size of your lobster tails.
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Serve poached lobster tails with the sauce from the pan and freshly squeezed lemon wedges.
Did You Like It?
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Recipe Notes
Serving size: 1 lobster tail with poaching liquid
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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4 Comments
Carla
0This was so easy to make. I’ve always struggled with lobster tail but not any more. Hubby and I absolutely LOVED the flavor of these tails and the struggle with the shell was NOT on my plate! Delicious. I’m so glad I bought a bunch of tails on sale!
April
0Oh my holy goodness – what a delicacy! These were fantastic, I wish I could afford to eat them every week!
Melissa
0I have never tasted lobster so delicious and flavorful! This recipe is 10/10!
Sarah
0Made this lobster for our small family Christmas and it was OUTSTANDING! I’d never cooked lobster at home but the recipe made it surprisingly easy. A very special meal that we won’t soon forget!