Butter Poached Lobster

This Butter Poached Lobster Recipe is the perfect addition to any special occasion. Tender lobster tails poached in buttery sauce full of garlic and fresh herbs and enjoyed with pasta in a creamy white wine sauce. In under an hour, you'll have juicy and delicious lobster tails, packed with flavor!

For more seafood recipes, try this Maryland Style Crab Cakes, Lobster Mac and Cheese and Pan Seared Shrimp!

Jump to:

• What is butter poaching?
• Ingredients to make Butter Poached Lobster
• Pro Tips
• How do you know when lobster is done cooking?
• How to Butter Poach Lobster
• How to Serve
• Storing Leftovers and Reheating
• Recipe FAQs
• More Seafood Recipes
• Butter Poached Lobster

This Butter-poached lobster tails recipe is cooked over low heat in a garlic butter sauce, or beurre monte, which makes the lobster tail meat tender, juicy, and flavorful. It's a pretty simple recipe that comes together in under an hour and makes the most juicy lobster tails!

As the lobster cooks, the meat soaks up all of that delicious buttery flavor and makes for an incredible dish that's the star of any spread.

This is not your typical lobster recipe - it's even better! If you've never made a lobster tail recipe,

Save this recipe for date nights, Christmas dinner, Valentine's Day, or any special occasion where you want a meal that will "wow" your guests.

What is butter poaching?

Butter poaching is a cooking method where food is submerged in melted butter, as opposed to water, and cooked at a low temperature/simmer. Poaching lobster in butter is a great option for cooking lobster because it keeps the meat tender and juicy and makes it difficult to overcook (although still possible).

Ingredients to make Butter Poached Lobster

See the recipe card for full information on ingredients and quantities.

Lobster Tails - you'll want to use frozen North Atlantic cold water lobster tails. They tend to be larger, have a creamy texture, and delicate flavor. Frozen lobster is also caught and frozen at peak freshness. If using Fresh Lobster tails, be sure use them within 1-2 days from purchase.

Salted Butter and Olive Oil - a mix of butter and olive oil are used to prevent the butter from burning. Also, you'll want to ue a high quality butter such as Kerrygold Butter or Vital Farms Butter. If watching salt intake, use unsalted butter instead.

Shallots - shallots have a flavor that's a cross between an onion and garlic. They're slightly sweet and really give the poaching liquid a beautiful flavor.

Fresh Garlic Cloves - for best results, use fresh garlic.

Seasonings - Herbs de Provence and Red Pepper Flakes give this lobster recipe a nice balance of flavor. If you don't have herbs de provence, you can also use Italian seasoning.

Creamy White Wine Sauce

Pasta - use whatever pasta shape you'd like. I used bucatini.

White Wine - a dry white wine works best, such as pinot grigio or sauvignon blanc. If you'd like to avoid using alcohol, you can us chicken broth or seafood stock.

Heavy Cream - to give the sauce that super creamy texture.

Parmigiano reggiano Cheese - avoid buying pre-grated cheese. Buy a block of parmesan and grate it just before adding to the sauce.

Parsley - for both flavor and garnish on top.

Lemons - I like to squeeze fresh lemon juice into the sauce and on top of the lobster before serving.

Pro Tips

• Avoid using warm water lobster tails are they tend to have a fishy flavor and have a mushy texture.
• Don't overcook the lobster! Like shrimp, lobster cooks pretty quickly and it's easy to overcook.
• Use a saute pan for this recipe or a deep skillet that's at least 2 inches deep.
• If using frozen lobster, defrost them in cold water for 30 minutes prior to cooking.

How do you know when lobster is done cooking?

When the lobster meat is no longer translucent and is slightly curled, the lobster is done. For added assurance, you can also check the internal temperature with a kitchen thermometer. The temperature should be between 135 and 140 degrees F.

How to Butter Poach Lobster

Prepare the Lobster Tails

• Remove the lobster from the shell. Use kitchen shears to cut straight down the middle of the underside of the lobster shell down to the tail fins. Then cut the middle of the top of the shell. (Image 1)

• Crack open the shell and gently remove the meat. If you see a black vein in the center of the lobster tail, make a small slit and pull it out. Pat the lobster dry with a paper towel and set aside. (Image 2 and 3)

• Boil pasta and save 2 cups of pasta water. Drain and set aside.

Make the Poaching Liquid and Poach the Lobster

• Make the poaching liquid. Add 4 tbsps of butter and 2 tbsps of olive oil to a large skillet over medium heat. Allow the oil to warm and then add diced shallots. Cook for 5 minutes, until fragrant, thn add diced garlic, red pepper flakes, and kosher salt. Continue to cook for 2 minutes and add remaining butter. Once melted, reduce heat to medium-low heat. (Image 4)

• Place lobster tails to the poaching liquid and cook for 6-8 minutes, flipping every 2 minutes. Remove lobster from the pan and set aside. Cover with aluminum foil to keep them warm. (Image 5)

Make the White Wine Sauce

• Add all purpose flour to the remaining poaching liquid and whisk constantly until a thick paste begins to form, about 4 minutes. Add Herbs de Provence and continue to whisk.

• Whisk in white wine, heavy cream, and 1 cup of the reserved pasta water. Simmer for 5-7 minutes, until mixture thickens into a sauce. Add more pasta water for a looser consistency. (Image 6)
• Remove from heat and add in lemon juice, grated parmesan, and fresh parsley. Taste and add salt and pepper as desired. Mix together and add pasta into the sauce and toss to coat. (Image 7)

• Place butter poached lobsters on top of the pasta and garnish with lemon zest, lemon wedges, and additional parsley and parmesan. (Image 8)

How to Serve

Lobster is great with a variety of dishes. Some of my favorites are serving this with a house salad and homemade garlic bread. Another great option are brioche dinner rolls and honey sriracha brussels sprouts.

You can also eschew the pasta and make a simple risotto instead and serve with a cold glass of white wine sangria. Make the ultimate seafood feast and serve this hot crab dip recipe!

Storing Leftovers and Reheating

Store this dish in an airtight container for up to three days.

When you're ready to reheat, heat the pasta and the lobster separately. Cover lobster in aluminum foil and place in the oven at 350 degrees F for five to ten minutes. The pasta can be reheated in the microwave for 1-2 minutes, until warm.

Can I make lobster in advance?

I recommend making this dish when you're ready to serve it for the best flavor and freshness. Seafood is always best served fresh. However, you can make it a day in advance and reheat according to the instructions above.

Recipe FAQs

More Seafood Recipes

• Hamachi Crudo
• Seafood Boil Recipe
• New England Lobster Roll
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