Nothing is more decandant than this recipe for butter poached lobster tails. With a fragrant garlic and herb butter, fresh cold water lobster tails and a toasted bread to sop it all up, it's the perfect dinner meal for special occasions!
With sharp kitchen sheers, remove the back fins from the lobster tails
If needed, remove any additional appendages that may be on the underside of the lobster tail.
Carefully slide the sheers in under the middle of the shell and snip through.
Flip the lobster and repeat, carefully sliding the sheers in and snippign through the top of the shell.
Then cut the meat in half in the middle, you should be met with no resistance, to cut the lobster tails in half.
Prep the butter:
Place a wide saucepan or large high walled skillet, over medium low heat.
Add the water and 2 tablespoons of the butter and whisk as the butter melts to blend together in a smooth emulsion.
Once the initial butter is incorporated, add the remaining butter 2 tablespoons at a time, continuing to stir over low heat until all the butter is melted.
Control the heat to not allow the butter to come to a rolling simmer.
Add the garlic cloves and tarragon springs.
Poach the lobster tails:
Carefully add the cut lobster tails to the butter and cook for 5 to 8 minutes, ladling with butter and rotating as needed to evenly cook the lobster meat.
The lobster meat is cooked when it reaches an internal temperature of the meat reaches 140 degrees F with an instant-read thermometer, and the meat has become white and opaque.
Remove the pan fron heat and carefully transfer the lobster to your desired serving bowl.
Serve:
Spoon the remaining butter over top of the lobster meat and garnish with lemon wedges.
Season with salt and pepper and sprinkle freshly minced parsley or chives over top.
Serve immediately with toasted garlic bread to sop up extra butter.
Notes
Ensure your lobster is completely thawed if previously frozen before cooking. Instead of cutting the lobster tails in half, which we did for the bright red presentation, you could remove the meat entirely from the shell by cutting off the bottom shell along either side and then the top shell in half. Using a spoon or your fingers, gently release the meat from the shell and place it directly into the heated butter to poach.If you don’t have tarragon, other mild aromatic herbs like thyme or chives work beautifully in this recipe. We find rosemary too strong and woodsy too pair well with this light dish.