Butter-Poached Lobster Tails with Lemon-Herb Drizzle
🛒 Ingredients
- 4-6 Lobster tails (fresh or thawed) 🦞
- 1 cup (2 sticks) Unsalted butter 🧈
- 2 tbsp Water (to help emulsify the butter) 💧
- 2 cloves Garlic, smashed 🧄
- 1 tbsp Fresh parsley, finely chopped 🌿
- 1 tsp Fresh chives, minced 🌱
- 1/2 Lemon, juiced 🍋
- Pinch of salt and red pepper flakes (optional) 🧂🌶️
👩🍳 Instructions
- Prep the Tails: Use kitchen shears to cut down the top of the shell. Gently pull the meat out and rest it on top of the shell (the “butterfly” look) or remove the meat completely for easier poaching. ✂️🦞
- The Butter Bath: In a medium skillet, add 2 tablespoons of water and bring to a simmer over medium-low heat. Slowly whisk in the butter, one tablespoon at a time, to create a creamy “beurre monté” (butter emulsion). 🧈🌀
- Infuse: Add the smashed garlic and a pinch of salt to the butter. Keep the heat low—you don’t want the butter to boil or break! 🧄🔥
- Poach: Gently place the lobster meat into the butter bath. Spoon the butter over the tails constantly. Cook for about 5–7 minutes, turning once, until the meat is opaque and reaches an internal temp of 140°F. ⏲️🌡️
- The Drizzle: Stir the fresh parsley, chives, and lemon juice into the remaining butter in the pan. 🍋🌿
- Serve: Plate the lobster and pour that liquid gold lemon-herb drizzle all over the top. Garnish with a little lemon zest if you’re feeling fancy! 🍽️✨
🔥 Pro Tips:
- Temperature Control: The secret to tender lobster is low heat! If the butter starts to sizzle or brown, turn the heat down immediately. 📉🎯
- Save the Butter: That leftover lemon-herb butter is liquid gold—use it for dipping bread or drizzling over pasta! 🥖🍝
