Butter Poached Lobster Tails (Printable Version)
Tender lobster tails luxuriously poached in garlic-truffle butter, served over linguine for an indulgent, restaurant-quality meal at home.
# Everything You’ll Need:
→ Main
01 -
8 lobster tails (113g each, approximately 4 ounces)
02 -
2 tablespoons (30 ml) water
03 -
16 tablespoons (224 grams) high-quality cultured butter, cut into 16 pieces
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4 garlic cloves, chopped
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½ teaspoon truffle salt
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½ teaspoon red pepper flakes
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1 bay leaf
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3 tablespoons freshly squeezed lemon juice
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¼ teaspoon freshly ground black pepper
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1 pound linguine
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¼ cup chopped flat-leaf parsley
# Steps to Cook:
01 -
Use kitchen shears to cut down the underside of each shell. Pry the shell open and gently work your thumb between the meat and shell to remove the meat in one piece. If visible, cut a slit in the underside of the tail and remove the digestive tract.
02 -
Set a 10-inch skillet over medium-low heat (180°F). Add water and let it heat slightly. Whisk in one piece of butter until melted, then incorporate the second piece.
03 -
Add garlic, truffle salt, red pepper flakes, and bay leaf, whisking to incorporate completely.
04 -
One by one, whisk in remaining butter pieces, allowing each to melt before adding the next. Maintain temperature between 160°F and 189°F, ideally at 180°F.
05 -
Add lobster tails in a single, snug layer. Poach until opaque throughout, turning every 1-2 minutes, for approximately 6 minutes total.
06 -
If serving with linguine, cook in well-salted water according to package instructions until al dente.
07 -
For serving with bread only: Sprinkle lemon juice, pepper, and parsley directly over lobster in the pan. For serving with pasta: Remove tails to a plate, discard bay leaf, add lemon juice, pepper, and parsley to the poaching liquid, and toss with cooked linguine. Distribute pasta among serving bowls and top each with two lobster tails.
# Extra Suggestions:
01 -
Cold-water lobster tails offer superior flavor and texture compared to warm-water varieties.
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Flash-frozen tails work well when defrosted properly, either overnight in the refrigerator or by a reputable fishmonger.
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High-quality cultured butter from grass-fed cows (such as Kerrygold) provides the best flavor base.
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Regular fine sea salt can substitute for truffle salt if preferred.
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Poached lobster is notably more tender than boiled; remove from heat as soon as meat turns opaque.
06 -
Broccoli microgreens can be substituted for parsley as garnish.
07 -
Best prepared just before serving. Leftovers can be refrigerated in an airtight container for up to four days and gently reheated.