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
Notes
This Butter Poached Lobster is quick to prepare, on the table in under 30 minutes, and offers a succulent, tender texture with a rich, aromatic butter sauce.
