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5.0 from 18 votes

Butter Poached Lobster

Butter Poached Lobster is a luxurious lobster recipe that's restaurant quality, succulent, gourmet and so easy to make at home. In fact, you'll realize that it's the easiest and tastiest way to cook lobster and you'll never go back! Heres a video and step by step tutorial on cooking succulent lobster tails.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4 people
Calories: 318 kcal
Course: Main Course
Cuisine: French , American

Ingredients

Lobster
  • 4 lobster tails shells removed as below.
Butter Poaching
  • 10-12 tablespoons unsalted butter cut into cubes
  • 6 cloves garlic crush or sliced into half
  • 3-4 prigs rosemary fresh
  • 4-5 prigs thyme fresh
  • 1/2 teaspoon salt sea salt or citrus salt
  • 1 teaspoon black pepper
Garnish
  • 1 lemon slices and zest
  • 1/2 teaspoon chili flakes
  • 2 tablespoons chives minced or fresh herbs

Notes

  • Use Lobster tails for this recipe as they have the most meat, and save the shells to make Lobster Stock.
  • Watch the tutorial above to remove the meat from the shells carefully, and always use gloves.
  • To control the saltiness of your recipe, we recommend using unsalted butter.
  • Make sure to drop the heat once the butter has melted to avoid browning or burning. 
  • We prefer crushing the garlic rather than mincing or slicing it, tis is also to prevent burnt garlic in the sauce. 
  • Keep basting the lobster in the butter as you cook it to make sure it cooks well. 
  • Straining the sauce makes for a luscious, silky finish to the dish.
  • Keep any excess lobster meat or butter sauce in the fridge and use them endlessly! 
  • It's best to serve the dish right away while the butter is still warm. 
  • Ultimate Garlic Bread
  • Air Fryer Sweet Potato Fries
  • Instant Pot Mashed Potatoes

  • Air Fryer Frozen French Fries
  • Panzanella Salad
  • Scalloped Potatoes
  • Make our flavorful Lobster Stock using the shells.
  • Try our Lobster Pasta with leftover meat and butter.
  • Lobster Roll is so good with the leftover meat.
  • Make Lobster Bisque, tacos (use our Mahi Mahi Tacos as a guide).
  • You can make the recipe in advance, and store the meat and butter separately in the fridge for up to 4 days. To reheat, simply warm up the butter with the lobster in a sauce pan, covered over medium low heat until warm. 
  • Depending on where the fish is sourced from, so warm water lobster will be sourced from coastlines of California, Florida and warmer coasts. They're usually more affordable and smaller in size compared to cold water ones. 
  • The cold water lobsters, sourced from colder coastlines like Maine and Canada have claws, bigger size, more meat and more expensive to buy. 
  • When it comes to taste, the cold water is far more superior with a sweeter, cleaner taste and delicate meat. Feel free to experiment with both and decide based on your taste and the price point.