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butter poached lobster on top of pasta in a pan with lemons and parsley.
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5 from 12 votes

Butter Poached Lobster

Butter Poached Lobster is tender lobster tails poached in buttery sauce full of garlic and fresh herbs and enjoyed with pasta.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Date Night, Dinner, Easter, Holidays, Lunch
Cuisine: American
Servings: 8
Calories: 616kcal
Author: Britney

Equipment

  • Kitchen Shears
  • 12 inch Deep Skillet

Ingredients

  • 8 Lobster Tails (about 4 oz, each)
  • 1 cup Salted Butter
  • 2 tbsps Olive Oil
  • 2 Shallots (diced)
  • 4 cloves Garlic
  • ½ tsp Red Pepper Flakes
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • ¼ cup All Purpose Flour
  • 1 lb Pasta
  • 1 tbsp Herbs de Provence
  • ½ cup White Wine
  • 1 cup Heavy Cream
  • 1 cup Pasta Water
  • 2 tbsps Lemon Juice
  • ¼ cup Grated Parmesan
  • 3 tbsps Fresh Parsley (chopped)

Instructions

  • Remove the lobster from the shell. Use kitchen shears to cut straight down the middle of the underside of the lobster shell. Then cut the middle of the top of the shell. 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.
  • Boil pasta and save 2 cups of pasta water. Drain and set aside.
  • 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, black pepper, and salt. Continue to cook for 2 minutes and add remaining butter. Once melted, reduce heat to medium low heat.
  • Add 4 lobster tails at a time to the poaching liquid and cook for 6-8 minutes, flipping every 2 minutes. Remove lobster from the pan and set aside. Repeat with remaining lobster tails.
  • Add 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.
  • 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.
  • Place butter poached lobsters on top of the pasta and garnish with lemon zest and additional parsley and parmesan.

Nutrition

Calories: 616kcal | Carbohydrates: 49g | Protein: 21g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 178mg | Sodium: 845mg | Potassium: 357mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1368IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 2mg