Introduction
Lobster Poached Butter is a simple yet elegant dish that brings the flavors of the sea right to your kitchen. The buttery sauce perfectly complements the tender lobster meat, making it a delightful meal for any occasion. Whether you’re celebrating a special event or treating yourself to a gourmet experience at home, this recipe is sure to impress.
Why Make This Recipe
Making Lobster Poached Butter at home is easier than you might think. The combination of rich butter and succulent lobster creates a dish that feels luxurious without requiring extensive cooking skills. Plus, you can enjoy fresh ingredients tailored to your taste. This recipe allows you to savor the fresh, slightly sweet taste of lobster alongside aromatic garlic and herbs, all bathed in creamy butter.
How to Make Lobster Poached Butter
Ingredients:
- 1 cup unsalted butter
- 4 cold water lobster tails (about 4 ounces each)
- 2 cloves garlic, smashed
- Kosher salt, as needed
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh herbs (chives, parsley, tarragon)
Directions:
- Melt the butter: In a large sauté pan, add the butter and heat it over low heat. Do not stir. Let it melt and foam for about 10 to 15 minutes. Skim off the milk solids that rise to the top and discard them.
- Clarify the butter: Pour the clarified butter into another bowl, leaving behind any milk solids that settle at the bottom.
- Prepare the lobster: Use kitchen shears to cut lengthwise through the soft shell on the underside. Hold the lobster tail cut side up and crack the outer shell to expose the meat. Remove the meat and discard the shells or save them for stock.
- Cook the lobster: Clean the pan and return the clarified butter to the heat. Warm it over medium-low heat. Add the smashed garlic and swirl the butter to infuse it with garlic flavor. Lower the heat.
- Poach the lobster: Add the raw lobster meat. Poach until just cooked through and firm, flipping once and spooning butter over the top, about 8 to 10 minutes.
- Finish and serve: Season with salt, then add lemon juice and chopped herbs before serving.
How to Serve Lobster Poached Butter
Serve Lobster Poached Butter immediately for the best flavor. It makes an excellent main dish on a bed of rice or alongside crusty bread to soak up the delicious butter. Pair it with a crisp salad or steamed vegetables to balance the richness.
How to Store Lobster Poached Butter
If you have leftovers, you can store Lobster Poached Butter in an airtight container in the refrigerator for up to 3 days. Reheat gently on low heat before serving, being careful not to overcook the lobster.
Tips to Make Lobster Poached Butter
- Choose fresh lobster: Fresh lobster delivers the best flavor. If fresh isn’t available, frozen lobster can work as a substitute.
- Do not overcook: Keep an eye on the lobster while it cooks. Overcooked lobster can become tough.
Variation
For a spicy kick, add a pinch of red pepper flakes while the butter cooks. This small addition complements the sweetness of the lobster beautifully.
FAQs
- Can I use frozen lobster tails for this recipe?
Yes, frozen lobster tails can be used! Just thaw them completely before cooking for the best results. - How can I tell when the lobster is done?
Lobster meat should be opaque and firm. If it’s still translucent, continue to poach it for a bit longer. - What herbs can I use?
Feel free to mix and match your favorite herbs. Dill and basil can also add wonderful flavors to this dish.
Lobster Poached Butter
Ingredients
Method
- In a large sauté pan, add the butter and heat it over low heat. Do not stir. Let it melt and foam for about 10 to 15 minutes. Skim off the milk solids that rise to the top and discard them.
- Pour the clarified butter into another bowl, leaving behind any milk solids that settle at the bottom.
- Use kitchen shears to cut lengthwise through the soft shell on the underside of the lobster tails. Hold the lobster tail cut side up and crack the outer shell to expose the meat. Remove the meat and discard the shells or save them for stock.
- Clean the pan and return the clarified butter to the heat. Warm it over medium-low heat. Add the smashed garlic and swirl the butter to infuse it with garlic flavor. Lower the heat.
- Add the raw lobster meat. Poach until just cooked through and firm, flipping once and spooning butter over the top, about 8 to 10 minutes.
- Season with salt, then add lemon juice and chopped herbs before serving.
