Description
Enjoy restaurant-quality seafood at home with this easy recipe for garlic butter poached lobster tails. Tender lobster meat is extracted from the shell, poached gently in a rich garlic butter sauce, and finished with fresh lemon and parsley for a decadent and flavorful dish perfect for special occasions or an elegant weeknight dinner.
Ingredients
Seafood
- 8 medium lobster tails (5-6 oz each, cold-water preferred)
Butter Sauce
- 1 cup unsalted butter (2 sticks)
- 8-10 cloves garlic (minced)
- 1/2 – 1 teaspoon kosher salt (to taste)
- 1/4 – 1/2 teaspoon black pepper (to taste)
Garnish
- Fresh lemon (for squeezing)
- Fresh parsley (for garnish)
Instructions
- Prepare the lobster tails: Flip each lobster tail onto its back and carefully crack the ribs with your hands. Use kitchen shears to cut down the full length of the underside until you reach the tail fin. Gently remove the lobster meat in one piece, saving the shells for stock if desired.
- Clean the lobster meat: Check along the back of each lobster tail for the digestive tract. If present, make a shallow cut and remove it using fingers, tweezers, or a skewer. Rinse the lobster meat under cold water to remove any shell fragments, then pat dry thoroughly with paper towels.
- Season the lobster: Season both sides of the lobster meat with kosher salt and black pepper according to taste. Set aside while you prepare the butter sauce.
- Make garlic butter: In a large skillet, melt the unsalted butter over medium-low heat. Add the minced garlic and continuously stir for about 1 minute until the garlic becomes fragrant but not browned.
- Poach the lobster tails: Place the lobster tails into the skillet with the garlic butter—work in batches if necessary to avoid overcrowding. Continuously baste the lobster with the garlic butter as it cooks. Cook each side for 4-6 minutes, totaling 8-12 minutes, or until the lobster meat turns completely opaque and reaches an internal temperature of 135-140°F (57-60°C).
- Serve: Remove the lobster tails immediately from the skillet to avoid overcooking. Squeeze fresh lemon juice over the top, garnish with chopped parsley, and serve alongside the remaining garlic butter for dipping.
Notes
- Using cold-water lobster tails ensures firmer, sweeter meat.
- Be careful not to overcook the lobster to maintain tenderness—remove at 135-140°F internal temperature.
- Save the lobster shells to make a flavorful seafood stock or bisque.
- Adjust garlic quantity based on your preference for a stronger or milder garlic flavor.
- Serve immediately to enjoy the lobster at its best texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Seafood
- Method: Stovetop
- Cuisine: American
