Introduction
Butter-poached lobster is a sumptuous and refined dish that transforms lobster into an indulgent treat. By gently poaching the lobster in rich, flavorful butter, the meat becomes incredibly tender and infused with a creamy, savory essence. This recipe is perfect for special occasions, romantic dinners, or anytime you want to treat yourself to an exquisite seafood experience. Whether served as an appetizer or the star of your meal, butter-poached lobster is sure to impress anyone who has the pleasure of tasting it.
Ingredients:
2 lobster tails (about 6-8 oz each)
1 cup unsalted butter (preferably high-quality, like European butter)
1 tablespoon lemon juice (freshly squeezed)
1 garlic clove, minced
2 sprigs fresh thyme
1 sprig fresh rosemary
1/2 teaspoon salt (or to taste)
1/4 teaspoon white pepper
1 tablespoon parsley, finely chopped (for garnish)
Lemon wedges (optional, for serving)
Directions:
Prepare the Lobster: Start by carefully removing the lobster meat from the shells. Using kitchen shears or a sharp knife, cut along the top of the lobster shell to expose the meat. Gently pull the lobster meat out, keeping it intact. If you’re using lobster tails, you can leave the tail shells on for a more elegant presentation.
Make the Butter Poaching Liquid: In a medium saucepan, melt the butter over low heat. Once the butter is fully melted, add the minced garlic, lemon juice, thyme, rosemary, salt, and white pepper. Stir to combine, allowing the herbs and garlic to infuse the butter for 2-3 minutes. Keep the heat low to prevent the butter from browning or separating.
Poach the Lobster: Add the lobster meat to the butter mixture, ensuring it is completely submerged. If the butter does not cover the lobster, add a little extra butter to ensure full coverage. Poach the lobster in the butter over low heat for 6-8 minutes or until the lobster meat is opaque and tender. You can gently test the lobster by piercing the thickest part with a fork or knife—it should easily flake apart when fully cooked.
Finishing Touches: Once the lobster is cooked, remove it from the butter and let it rest for a minute. Drizzle the lobster with some of the poaching butter and garnish with freshly chopped parsley.
Serving and Storage Tips:
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