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Butter Poached Lobster Tails

Butter Poached Lobster Tails: A Culinary Delight at Home

This **Butter Poached Lobster Tails** recipe offers a luxurious yet surprisingly simple way to enjoy restaurant-quality seafood in your own kitchen. It's an exceptionally useful recipe for elevating special occasions or simply treating yourself to a truly exquisite meal without the high price tag.
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Cook Time 5 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2-4 Lobster Tails (4-5 ounces each): Preferably fresh, but good quality frozen tails, thawed, will also work beautifully.
  • 1 cup Unsalted Butter (2 sticks): High-quality butter makes a significant difference here.
  • 1/4 cup Dry White Wine (optional): Such as Sauvignon Blanc or Pinot Grigio, adds a subtle depth.
  • 1 Lemon Half for juice, half for wedges for serving.
  • 2 cloves Garlic Minced very finely.
  • 1/4 teaspoon Smoked Paprika For a hint of smoky flavor.
  • Pinch Cayenne Pepper (optional): If you like a little kick.
  • Fresh Parsley Chopped, for garnish.
  • Salt To taste.
  • Freshly Ground Black Pepper To taste.

Equipment

  • Kitchen Shears
  • Medium saucepan or shallow sauté pan
  • Tongs

Method
 

  1. 1. **Prepare the Lobster Tails:** If using frozen lobster tails, ensure they are fully thawed. Using kitchen shears, carefully cut along the top of each lobster shell from the flared end down to the tail, being careful not to cut through the meat. Gently pry open the shell and loosen the meat from the bottom of the shell. You can either remove the meat completely or leave it attached at the end, pulling it up onto the top of the shell to create a "piggyback" presentation. Rinse the lobster meat under cold water and pat dry with paper towels.
    2-4 Lobster Tails
  2. 2. **Melt the Butter:** In a medium saucepan or a shallow sauté pan (large enough to fit the lobster tails in a single layer), melt the unsalted butter over medium-low heat. Be careful not to let it brown. Once melted, add the minced garlic, smoked paprika, and cayenne pepper (if using). Stir well to combine.
    1 cup Unsalted Butter, 2 cloves Garlic, 1/4 teaspoon Smoked Paprika, Pinch Cayenne Pepper
  3. 3. **Add Wine and Lemon (Optional):** If using, pour in the dry white wine and squeeze in the juice from half a lemon. Stir gently. Reduce the heat to low, ensuring the butter mixture is warm and shimmering, but not bubbling vigorously. The goal is a gentle poaching, not frying.
    1/4 cup Dry White Wine, 1 Lemon
  4. 4. **Poach the Lobster Tails:** Carefully place the prepared lobster tails into the warm butter mixture, ensuring they are mostly submerged. Spoon the warm butter mixture over the lobster meat to ensure even cooking and infusion of flavor. Cook for approximately 5-7 minutes, or until the lobster meat turns opaque and firm. The cooking time will vary depending on the size of your lobster tails. Avoid overcooking, as this can make the lobster tough.
    2-4 Lobster Tails
  5. 5. **Rest and Season:** Once cooked, use tongs to carefully remove the **Butter Poached Lobster Tails** from the pan. Transfer them to a plate. Season generously with salt and freshly ground black pepper to taste.
    Salt, Freshly Ground Black Pepper
  6. 6. **Garnish and Serve:** Spoon some of the leftover, flavorful butter sauce from the pan over the lobster tails. Garnish with freshly chopped parsley and serve immediately with lemon wedges. This dish pairs wonderfully with crusty bread for dipping in the butter, or alongside a simple green salad or roasted asparagus.
    Fresh Parsley, 1 Lemon

Notes

Butter Poached Lobster Tails are best enjoyed immediately. Leftovers can be refrigerated for 1-2 days and gently reheated. Freezing is not recommended.
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