The Ultimate Guide to Butter Poaching Lobster Tails at Home

Butter poached lobster is a luxurious, rich preparation that results in tender, sweet meat soaked in a decadent butter sauce. While boiling and steaming are more common ways to cook lobster, butter poaching provides an indulgent twist on enjoying this succulent seafood

As a seafood lover and amateur home chef, I was eager to try poaching lobster tails in butter The technique sounded elegant yet approachable enough for a weeknight dinner After researching methods from professional chefs, I experimented with butter poaching in my own kitchen.

Below I’m sharing a complete guide to poaching lobster tails at home, along with tips I learned from my tasty trials and errors. This is how an average home cook like myself can master the art of cooking lobster tails in hot, aromatic butter.

Why Cook Lobster Tails in Butter?

Butter poaching lobster tails has several advantages over boiling or steaming:

• Butter bastes the lobster meat as it cooks, keeping it incredibly moist and infusing tons of rich flavor.

• The constant temperature of a butter poach (180°F – 200°F) is gentler than boiling. This prevents the meat from becoming rubbery.

• Cooking and serving the lobster in butter sauce gives you a built-in, elegant table presentation

• The meat soaks up the aroma of any herbs, garlic, citrus or spices added to the butter. This takes the flavor to the next level.

• Using whole butter provides more thickness and body compared to poaching in stock or water.

Step-By-Step Method for Poaching Lobster Tails

Follow these simple steps for foolproof butter poached lobster tails:

1. Choose the Lobster Tails

• Purchase raw, fresh or thawed lobster tails. Frozen pre-cooked tails won’t absorb as much flavor.

• Go for sustainable wild-caught tails whenever possible.

• 4-5 oz or 6-8 oz tails work best. Larger tails may need extra poaching time.

2. Prep the Tails for Poaching

• Rinse tails under cold water and pat dry.

• Use kitchen shears to cut through the top shell lengthwise without cutting into meat.

• Cut underside membrane to allow butter to permeate meat.

• Give knuckles a twist to loosen meat.

3. Make the Butter Poaching Liquid

• Melt 1 stick unsalted butter over low heat in small skillet.

• Add any flavorings like garlic, herbs, citrus, white wine or seafood stock.

• Heat until butter registers 180°F – 190°F on a kitchen thermometer.

4. Butter Poach the Lobster Tails

• Add tails to hot butter, meat-side down. Spoon butter over.

• Poach approximately 5-7 minutes, depending on size. Turn tails halfway through.

• Cook until opaque and meat reaches 135°F internally.

• Transfer tails to platter, spoon over butter, and tent with foil.

Helpful Tips for Successful Results

Here are some top tips I learned for perfectly poached lobster tails every time:

• Chill lobster tails in freezer for 15 minutes before poaching to prevent overcooking.

• Cut off rubber bands before cooking. They can pinch the meat.

• Use a thermometer and pull tails when internal temp hits 135°F – 140°F max.

• Prevent butter from burning by maintaining heat under 200°F.

• Baste tails often so meat poaches evenly.

• Let tails rest 5 minutes under foil after cooking to allow butter to absorb.

• Save butter sauce strained through cheesecloth for dipping or drizzling over pasta.

Pairing Sides and Sauces with Butter Poached Lobster

Butter poached lobster is rich, so pair it with lighter sides:

• Steamed asparagus or green beans

• Roasted potatoes or creamy mashed potatoes

• Saffron rice or risotto

• A crisp green salad with vinaigrette

Finish the tails with any of these easy sauces:

• Melted garlic herb butter

• Lemon or lime wedges

• Drawn butter with fresh parsley

• Aioli or hollandaise sauce

• A drizzle of olive oil and pinch of paprika

Putting My New Skills to the Test

After reading up on techniques, I couldn’t wait to put my lobster poaching skills to work. I grabbed lobster tails from the market and invited friends over to enjoy the fruits of my labor.

The appetizing aroma of the garlic herb butter had us drooling as the tails poached to tender perfection. The meat was succulent, silky and infused with so much rich flavor. Served with crunchy asparagus and drawn lemon butter, my homemade butter poached lobster was a major hit!