This Butter Poached Lobster recipe transforms a humble ingredient into a luxurious dining experience, making gourmet accessible with its simple yet elegant preparation. By focusing on the delicate sweetness of lobster bathed in butter, this method ensures a succulent and flavorful result perfect for a special occasion or an elevated weeknight meal.
Key Ingredients for Butter Poached Lobster
To create the perfect Butter Poached Lobster, gathering the right ingredients is crucial. Each component plays a vital role in achieving the dish’s signature luxurious texture and rich flavor.
- 2 (1 to 1.5-pound) live lobsters or 1 lb cooked lobster meat: If using live lobsters, you will need to humanely dispatch and extract the tail and claw meat. If using cooked lobster meat, ensure it’s fresh and high-quality for the best results.
- 1 cup unsalted butter: High-quality unsalted butter is paramount as it forms the luscious poaching liquid. Using unsalted butter allows you to control the seasoning precisely.
- 2 cloves garlic, minced: Freshly minced garlic adds a subtle aromatic depth that complements the sweetness of the lobster without overpowering it.
- 1 tablespoon fresh lemon juice: A squeeze of fresh lemon juice brightens the flavors, cutting through the richness of the butter and enhancing the lobster’s natural taste.
- 1/4 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc): The wine adds a layer of sophistication, contributing a nuanced acidity and aroma to the poaching liquid.
- 2 tablespoons fresh parsley, finely chopped: Parsley adds a pop of color and a fresh, herbaceous note, serving as a beautiful garnish and flavor enhancer.
- Salt and freshly ground black pepper to taste: Essential for seasoning, allowing you to fine-tune the flavor profile to your preference.
- Optional: Pinch of red pepper flakes: For those who enjoy a hint of warmth and spice, red pepper flakes can provide an exciting kick.
How to Make Butter Poached Lobster
This Butter Poached Lobster recipe is surprisingly simple to prepare, delivering an easy, delicious, and deeply satisfying experience. The key features of this dish are its tender, buttery texture and rich, savory-sweet flavor profile, all achieved with minimal effort. This elegant dish can be on your table in under 30 minutes, making it a perfect choice for both casual dinners and special occasions.
Step-by-Step Instructions
Making Butter Poached Lobster is a straightforward process, but attention to detail will ensure a truly spectacular dish. Follow these steps carefully to achieve perfectly tender and flavorful lobster every time.
Prepare the Lobster Meat:
- If using live lobsters: Bring a large pot of heavily salted water to a rolling boil. Carefully add the lobsters and cook for 7-8 minutes until bright red. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, twist off the tails and claws. Using kitchen shears, cut along the underside of the tail to remove the meat in one piece. Crack open the claws and knuckles to extract the meat. Cut the tail meat into 1-inch medallions.
- If using pre-cooked lobster meat: Ensure it is thawed if frozen. Gently pat the lobster meat dry with paper towels. You can leave it whole or cut it into larger bite-sized pieces if desired.
Melt the Butter and Infuse Flavors:
- In a saucepan or a medium-sized skillet with high sides, melt the unsalted butter over medium-low heat. The goal is to melt it gently without browning.
- Once the butter is melted, add the minced garlic, dry white wine, and the optional red pepper flakes. Stir gently and allow it to simmer for 2-3 minutes. This process infuses the butter with aromatic flavors that will beautifully complement the lobster. Be careful not to boil aggressively, as this can evaporate the wine too quickly.
Poach the Lobster:
- Reduce the heat to low. The butter mixture should be warm, not bubbling vigorously.
- Carefully add the prepared lobster meat to the saucepan, ensuring it is partially submerged in the butter mixture. If using a shallower pan, you might need to spoon butter over the top.
- Poach for 3-5 minutes, gently turning the lobster pieces occasionally, until they are opaque, tender, and just cooked through. Overcooking will make the lobster tough, so watch it closely. The internal temperature should reach 140°F (60°C).
Finish and Serve:
- Remove the saucepan from the heat. Stir in the fresh lemon juice and most of the chopped fresh parsley.
- Season with salt and freshly ground black pepper to taste. Adjust as needed.
- Transfer the Butter Poached Lobster and the warm butter sauce to serving plates. Garnish with the remaining fresh parsley.
- Serve immediately with your favorite side dishes, such as crusty bread for dipping, creamy mashed potatoes, or steamed asparagus.
Why You’ll Love This Butter Poached Lobster
You’ll adore this Butter Poached Lobster for its unparalleled elegance and simplicity, delivering a restaurant-quality dish right in your own kitchen. The succulent texture of the lobster, gently infused with a rich, aromatic butter sauce, is the star here. It’s a dish that feels incredibly gourmet but saves you significantly compared to dining out, transforming a special occasion meal into an accessible luxury. This recipe shines thanks to the vibrant lemon juice and fresh parsley, which cut through the richness of the butter, elevating the natural sweetness of the lobster.
Unlike steamed or grilled lobster, which can sometimes be dry, this butter-poached method guarantees every bite is incredibly tender and moist. The infused butter acts as both a cooking medium and a delectable sauce, making it far superior to plain boiled lobster. We encourage you to experience this culinary delight for yourself—try this Butter Poached Lobster tonight and discover your new favorite way to prepare seafood!
Storing and Reheating Tips
Proper storage and reheating are crucial for maintaining the quality and safety of your Butter Poached Lobster. If you have any leftovers, which is unlikely given its deliciousness, here’s how to manage them.
Storage:
- Refrigeration: Allow the cooked Butter Poached Lobster to cool completely before storing. Transfer the lobster meat and any remaining butter sauce to an airtight container. Refrigerate promptly, and consume within 1-2 days. Lobster, especially when mixed with butter, can spoil quickly, so timely refrigeration is key.
- Freezing: While it’s generally best to consume Butter Poached Lobster fresh, you can freeze it if necessary. Place the lobster meat and butter sauce in a freezer-safe, airtight container or heavy-duty freezer bag, ensuring as much air is removed as possible to prevent freezer burn. It can be frozen for up to 1 month. The texture of lobster can become slightly tougher after freezing and thawing, but it will still be delicious in dishes where texture is less paramount, such as a lobster roll or bisque.
Reheating:
- From Refrigerated: The best way to reheat Butter Poached Lobster is gently on the stovetop. Transfer the lobster and sauce to a small saucepan. Heat over very low heat, stirring occasionally, until just warmed through. Be careful not to boil or overheat, as this will toughen the lobster. You may need to add a small knob of fresh butter or a splash of water/broth to loosen the sauce.
- From Frozen: Thaw the frozen Butter Poached Lobster overnight in the refrigerator before reheating. Once thawed, follow the reheating instructions for refrigerated lobster. Avoid using a microwave for reheating, as it can easily overcook and dry out the delicate lobster meat.
Following these tips will help ensure your leftover Butter Poached Lobster remains as enjoyable as possible, even if it’s not quite as perfect as when freshly made.
Final Thoughts
This Butter Poached Lobster recipe truly epitomizes simple elegance, bringing a luxurious dining experience right to your home with minimal fuss. Its tender texture and rich, garlicky butter sauce are simply irresistible. I genuinely encourage you to try preparing this incredible dish—you’ll be amazed at how easily you can create such a spectacular meal that’s perfect for any occasion.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Butter Poached Lobster
Ingredients
Equipment
Method
- 1. If using live lobsters: Bring a large pot of heavily salted water to a rolling boil. Carefully add the lobsters and cook for 7-8 minutes until bright red. Immediately transfer them to an ice bath to stop the cooking process. Once cooled, twist off the tails and claws. Using kitchen shears, cut along the underside of the tail to remove the meat in one piece. Crack open the claws and knuckles to extract the meat. Cut the tail meat into 1-inch medallions.
2. If using pre-cooked lobster meat: Ensure it is thawed if frozen. Gently pat the lobster meat dry with paper towels. You can leave it whole or cut it into larger bite-sized pieces if desired.2 (1 to 1.5-pound) live lobsters - In a saucepan or a medium-sized skillet with high sides, melt the unsalted butter over medium-low heat. The goal is to melt it gently without browning.
Once the butter is melted, add the minced garlic, dry white wine, and the optional red pepper flakes. Stir gently and allow it to simmer for 2-3 minutes. This process infuses the butter with aromatic flavors that will beautifully complement the lobster. Be careful not to boil aggressively, as this can evaporate the wine too quickly.1 cup unsalted butter, 2 cloves garlic, minced, 1/4 cup dry white wine, Pinch red pepper flakes - Reduce the heat to low. The butter mixture should be warm, not bubbling vigorously.
Carefully add the prepared lobster meat to the saucepan, ensuring it is partially submerged in the butter mixture. If using a shallower pan, you might need to spoon butter over the top.
Poach for 3-5 minutes, gently turning the lobster pieces occasionally, until they are opaque, tender, and just cooked through. Overcooking will make the lobster tough, so watch it closely. The internal temperature should reach 140°F (60°C).2 (1 to 1.5-pound) live lobsters - Remove the saucepan from the heat. Stir in the fresh lemon juice and most of the chopped fresh parsley.
Season with salt and freshly ground black pepper to taste. Adjust as needed.
Transfer the Butter Poached Lobster and the warm butter sauce to serving plates. Garnish with the remaining fresh parsley.
Serve immediately with your favorite side dishes, such as crusty bread for dipping, creamy mashed potatoes, or steamed asparagus.1 tablespoon fresh lemon juice, 2 tablespoons fresh parsley, finely chopped, Salt, freshly ground black pepper