Lobster tails poached in butter are a real treat and make an elegant, restaurant-quality meal you can easily make at home. Poaching the lobster gently in butter keeps the meat incredibly moist tender and infused with flavor. While poaching lobster tails requires a bit of technique the method itself is straightforward with a little practice. This article will walk you through everything you need to know to master poaching lobster tails at home.
An Overview of Poaching Lobster Tails
Poaching simply means cooking food in hot liquid that is kept just below the boiling point. For lobster tails, that hot liquid is melted butter.
The keys to successfully poaching lobster tails are
- Using enough butter to submerge the tails
- Keeping the butter between 160°F to 190°F
- Poaching the tails just until opaque, about 6 minutes
Poaching in butter prevents the lobster meat from drying out and becoming rubbery, keeping it succulent and delicate. It also allows the sweet lobster flavor to permeate the meat.
While poaching does require paying close attention to temperature, it is more forgiving than other high-heat methods like grilling or broiling. It gives you a larger window of time to achieve perfectly cooked lobster.
Why Butter Poaching Makes Lobster Tails So Tender
Butter poaching works so well for cooking lobster tails because butter contains both water and fat. At temperatures between 160°F to 180°F, the butter melts into an emulsion with tiny droplets of water dispersed throughout the fat. This creates a velvety texture that cooks the lobster gently.
Butter also contains milk proteins and sugars that undergo complex reactions at poaching temperatures to create new flavors. All of this adds up to an incredible richness and depth of flavor in the shellfish.
Poaching in butter allows you to keep the temperature below the boiling point so the meat cooks slowly without becoming tough. The result is succulent, tender lobster infused with sweet, buttery flavor.
Step-By-Step Guide to Poaching Lobster Tails
Follow this simple step-by-step guide for failproof poached lobster tails every time.
Ingredients
- 4-6 oz lobster tails (allow 2 per serving)
- At least 1 cup (2 sticks) high-quality salted butter – grass-fed is best
- 2 Tbsp water
- Optional flavorings: garlic, lemon, herbs
Instructions
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Prep the tails: Use kitchen shears to cut through the shell on the underside of each tail. Pry the shell open and remove the meat. Remove the digestive tract if present. Skewer each tail to prevent curling.
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Make the poaching liquid: Melt 1 cup of butter with 2 Tbsp water in a skillet over medium heat until foaming. Reduce heat to low to maintain 185°F.
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Poach the tails: Add tails to the butter and cook for 3 minutes per side. Spoon butter over the tails frequently. Cook until opaque, about 6 minutes total.
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Finish and serve: Remove the tails from the poaching liquid. Discard the poaching liquid or use it as a sauce. Season with lemon juice and serve over pasta, rice or greens.
Tips for Perfect Results
- Use a digital thermometer to regulate the temperature precisely.
- Keep the poaching liquid under 190°F to prevent the butter from separating.
- Resist overcooking – lobster tails only need about 6 minutes total to become opaque.
- Save the poaching liquid to toss with pasta or dip bread into for added richness.
Choosing the Best Lobster Tails for Poaching
To get the most succulent, flavorful results when poaching, start with the highest quality lobster tails. Here’s what to look for:
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Cold water tails – These come from American lobsters and Maine lobsters found off the Atlantic coast of North America and Canada. Their meat is sweeter, firmer and more flavorful than warm water tails.
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Wild caught – Wild caught lobster will have a better texture and taste than farmed.
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Frozen or fresh – Both work well, since freezing done right preserves flavor and texture. Thaw frozen tails overnight in the fridge before poaching.
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Smaller tails – Opt for 4-6 oz tails, which cook evenly and give you more servings per pound. The meat also tends to be more tender than larger tails.
While fresh lobster is ideal, premium frozen tails still make delicious poached lobster. Grocery stores like Whole Foods and specialty markets offer high-quality frozen tails.
Poaching Lobster Tail FAQs
Here are answers to some common questions about poaching lobster tails:
How long should I poach lobster tails?
- For 4-6 oz tails, poach for about 3 minutes per side, for a total of 6 minutes. Larger tails may need another 1-2 minutes.
What temperature should I poach lobster tails?
- Keep the poaching liquid between 160°F and 185°F for the best results. Avoid letting it reach boiling temperature.
Can I poach frozen lobster tails?
- Yes, poaching works well with frozen tails too. Just be sure to thaw them fully in the refrigerator overnight before poaching.
What are the signs of overcooked poached lobster?
- Overcooked lobster will be tough and chewy. When properly poached, the meat should be opaque throughout yet still delicate, moist and tender.
Can I poach more than 2-3 tails at once?
- It’s best to poach tails in a single layer with space between each one. Poach in batches to avoid overcrowding the pan and steaming the meat.
How do I know when the lobster tails are done poaching?
- Use an instant-read thermometer to check for doneness. Remove tails when they reach 140°F internally.
Serving Your Poached Lobster Tails
Poached lobster tails deserve an elegant presentation. Here are some delicious ways to serve them:
- Over lemony arugula with shaved parmesan
- Nestled on top of creamy risotto or pasta
- Alongside decadent mashed potatoes or au gratin potatoes
- On a pool of rich beurre blanc or hollandaise sauce
- Plated with asparagus and drizzled with brown butter
- On crostini for a lobster bruschetta appetizer
A chilled white wine like Pinot Grigio pairs nicely with poached lobster tails. You can also make it into an impressive surf and turf dinner by adding a tenderloin steak.
Now that you know how to master poaching lobster at home, you can whip up this elegant meal for special occasions any time the craving for lobster strikes! Just resist overcooking, keep the butter at the right temp, and enjoy your decadent poached lobster feast.
