How to Poach Lobster Tail in Butter

Tender and melt-in-your-mouth, lobster that's poached in butter yields seductive results. This preparation, which is relatively fuss-free, will wow guests while making the most of pristinely fresh, high-quality seafood.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• Large sauté pan
• Whisk
• 4 lobster tails
• Approximately 3 pounds unsalted butter or enough to cover lobster when melted
• 1 tbsp. water

1. Remove lobster from refrigerator and bring to room temperature. Cut butter into 1" chunks.
2. Prepare lobster for poaching by removing flesh from shell.
3. Bring water to a boil in a saucepan over medium-low heat. Reduce heat to low. Once butter reaches a temperature of at least 160-degrees, begin adding pats of butter, whisking as you go, until melted.
4. Place lobster tails side by side in pan, meat side down, and cook until flesh is white and firm but not rubbery, about 7 minutes.

Tips & Warnings

• Leftover butter can be frozen and used later in cooking or to drizzle over vegetables.
• Do allow butter to boil or exceed a temperature above 190-degrees or it will "break" or separate.
• If butter temperature gets to high, lobster will be fried instead of poached.