Easy Garlic Butter Poached Lobster Tails
Tender lobster tails poached in luxurious garlic butter, creating an elegant dish perfect for special occasions or cozy dinners.
Ingredients
Lobster Tails
- 4 pieces 4 lobster tails (6–8 ounces each), thawed if frozen, split down the middle or butterflied
Garlic Butter Mixture
- 1 cup unsalted butter (2 sticks) For glossy, luxurious poaching.
- 4–6 cloves garlic, minced Fragrant and mellow when gently poached.
- 1 tablespoon fresh lemon juice Brightens the butter.
- 1 teaspoon lemon zest For fresh citrus lift.
- 1 tablespoon fresh parsley, chopped Color and gentle herbal note.
- 1/2 teaspoon smoked paprika or sweet paprika Optional, adds warmth and color.
- Kosher salt and freshly ground black pepper, to taste
- Optional: pinch of crushed red pepper flakes for hint of heat
Instructions
Preparation
- Using kitchen shears, cut down the top shell toward the tail without cutting the tail fan. Gently lift the meat out and rest it on top of the shell, keeping it attached at the base.
- In a wide, shallow skillet over low heat, melt the butter slowly with the minced garlic.
Cooking
- Stir in the lemon juice, lemon zest, and a pinch of salt and pepper.
- Place the lobster tails meat-side down in the butter. Spoon warm butter over the lobster every minute or so.
- Cover the pan and poach for 4–6 minutes.
- Flip the tails so the meat faces up and poach uncovered for another 2–4 minutes, spooning butter over them.
- Remove from heat when the flesh is opaque, firm to the touch, and registers 140–145°F in the thickest part.
Serving
- Spoon a little extra garlic butter over the tails, sprinkle with parsley, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days, or freeze for up to 2 months. Reheat gently.