These butter poached lobster tails are lightly seasoned and accented with a little lemon juice. That's all it takes to make one of the most succulent lobster tails you'll ever eat.
I love lobster tails. Although I've done everything from smoke them to fry them, the way I tend to make them most often is simply poaching them with a little butter and lemon juice. It's so good!
Butter Poached Lobster Tails
This was inspired by my other lobster tail recipe on this site and pairs well with this delicious asparagus recipe, green beans with bacon and brown sugar or these air fryer parmesan green beans.
Ingredients
You only need a handful of ingredients to make this simple recipe.
- lobster tails
- salt
- pepper
- paprika
- butter
- fresh lemon juice
- fresh lemon wedges for serving, if desired
See the recipe card at the end of the post for exact quantities.
How to Butter Poach Lobster
Making this recipe couldn't be easier. It only takes a few steps!
Step 1: Remove the Lobster Tail from the Shell
Follow the directions in my guide on how to cut a lobster tail to remove the lobster tail from the shell.
Step 2: Season the Lobster
Season the lobster tails with salt, pepper, and paprika.
Step 3: Make the Poaching Liquid
Add water to a medium skillet over low to medium heat, and allow it to heat up for about a minute. Then, begin adding the butter one piece at a time, whisking until it's completely melted. Do this with all the butter. Using a kitchen thermometer, heat the water and melted butter mixture until it's between 165 and 175 degrees. No higher.
Step 4: Poach the Lobster
Place the seasoned lobster tails in the poaching liquid. Cook on each side for about 2 minutes or until the lobster meat turns opaque. Continue rotating the tails until they are thoroughly cooked. Squeeze fresh lemon juice on top and serve with fresh lemon wedges, if desired.
Hint: A cast-iron skillet works best for this recipe as it holds the heat and keeps a more even temperature.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this butter poached lobster tails.
- Real Lemon Juice - If you don't have a lemon, you can use Real Lemon bottled lemon juice.
- Pepper - You can use your favorite pepper or pepper blend for this recipe.
- Paprika - Use smoked paprika instead
Variations
Want to personalize this butter poached lobster tails recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy - Add red pepper flakes to the seasoning mix for a little kick.
- Sodium-Free - If you're on a reduced-sodium diet, you can omit the salt.
- Roasted garlic - Add to the butter for milder sweeter garlc flavor
- Fresh Parsley, Chives or Tarragon - Add a few tablespoons to the butter mixture in the last few minutes of cooking
If you love recipes like this, you may also enjoy these fried lobster tails. We always do!
Equipment
You'll only need a couple of pieces of equipment to make this recipe.
- Kitchen shears
- Skillet
Storage
You can store these lobster tails in the refrigerator in an air-tight container for up to 4 days.
Tips
This recipe is one of the easiest you'll ever make. Even so, I have some tips to help make things easier.
- Be sure your poaching liquid stays right between 165 and 175 degrees so the lobster tails won't be overcooked or undercooked. No higher.
- Be very gentle when separating the lobster meat from the shell. You don't want to rip the tail meat.
- Butter poach lobster until an instant-read thermometer inserted into the thickest part of the tail reads an internal temperature of 140 degrees F. The lobster meat will be opaque and the shell a bright red color once cooked.
- Butter poach lobster at a gentle simmer and never a boil so the lobster tail cooks slowly and doesn't become tough.
- Spoon butter mixture over your tails while they are simmering for best results.
What goes well with butter poached lobster?
There are so many options and so little time. Here are some that we have tried. I know there are so many other ideas out there. If you come up with something great please let me know so I can add to this list.
- Green Salad
- Vinegar Based or Creamy Cucumber Salad
- Bacon Wrapped Scallops
- Tuna Steaks
- Instant Pot Chicken Corn Chowder
- Shrimp, Potato and Corn Chowder
- Shrimp Bistro Pasta
- Seafood Pot Pie
- Any of these Asparagus Recipes
- Green Beans with Brown Sugar and Bacon
- Coleslaw
- Broccoli Salad
- Pasta Salad
- Corn on the Cob
- Corn Side Dish
- Macaroni and Cheese
- Scalloped Potatoes
- Corn Muffins
- Cream Cheese Biscuits
- Dinner Rolls
FAQ
Do you have questions about butter poached lobster tails? Here are some of the most commonly asked questions about this butter poached lobster tails recipe.
It will last for about 4 days in the refrigerator.
The lobster is done when the meat is completely white with no translucent look.
It's a cooking technique in which food is cooked submerged in liquid. It's different from simmering and boiling because it uses a lower temperature.
First, remove the shell, season the lobster meat, make poaching liquid, add lobster tails and cook on each side for a couple minutes in the poaching liquid until opaque.
A lobster tail takes a few minutes per side to poach until fully cooked.
Fill large pot with salted water, about ¾ full and bring to a full boil. Add each lobster, claws first, into the water and cover, until an instant-read thermometer inserted into the middle of the tail registers 140 degrees F. The lobster meat will be opaque, the shell a bright red color and their antenna pulls out easily.
Yes you must thaw your lobster tails to achieve the best result. Simply take your lobster tails out of your freezer the night before you need them and allow them to defrost covered slowly inside your fridge.
You can definitely get sick after eating raw or undercooked lobster so make sure your lobster tail is 140 degrees F at the thickest part of the tail.
More Seafood Recipes
Do you like seafood? Here are some recipes you may also like to try.
Butter Poached Lobster Tails
Ready to get cooking? Remember that you can print this recipe if you would like.
Butter Poached Lobster Tails
Equipment
- thermometer
Ingredients
For Serving
- fresh lemons, sliced
Instructions
- Get out and measure your ingredients.
Prepare Lobster
- Using kitchen shears, cut down the middle of the top of each lobster tail to remove the shell. Check out our post on How to Cut a Lobster Tail if you need any assistance.
- Pry the shell open carefully. It is quite sharp. With your thumbs, work the meat away from the shell on the top and the bottom. Gently detach the meat completely from the shell, keeping it in one piece.
- Place lobster meat on a cutting board.
- Season lobster tails with salt, pepper, and paprika.
- Unti covered.
Prepare Poaching Liquid
- Add water to a medium skillet over low/medium heat, somewhere around 3 on my stove. Allow it to heat up for about 1 minute.
- Begin adding butter, one piece at a time. Whisk until butter is completely melted before adding the next piece. Your goal temperature is between 165 and 175ºF. No higher. Use a kitchen thermometer to monitor your temperature and adjust heat settings accordingly.
- Continue whisking and adding pieces, one at a time, until all are melted.
- Place prepared lobster tails in butter poaching liquid.
- Cook on each side for about 2 minutes or until lobster meat turns opaque.
- Continue rotating tails.
- Until cooked.
- Use thermometer to confirm lobster is 140 degrees F and no more.
- Serve with fresh squeezed lemon juice on top and additional wedges, if desired. Enjoy every bite.
Glenn L. Silverstein
When do you add the lemon juice?
Karin and Ken
Right before serving! Thank you for letting me know the instruction was missing. Enjoy this recipe. It’s delicious and thank you again. All the best. Karin
Randa
We all loved this recipe and wished we made more the lobsters were so good There are so many different things you could do with the fried lobster I can’t wait to try them all lol Thx for sharing a great recipe with us I feel lucky ❤️
Karin and Ken
This lobster tastes great with everything lol We still have fun figuring out what our favorite thing to serve it with is! Thank you for taking the time to let me know you loved it. You made my day. All the best. Karin
Billie
Loved your easy recipe Thank you for sharing the lobster was melt in your mouth good. We will definitely be making this recipe again Love your site 💕
Karin and Ken
I’m glad you enjoyed this recipe as much as we all do! Hopefully you find some other recipes on this site you enjoy just as much. All the best. Karin
Stacey Wolowicz
How much water is needed? It is never stated.
Karin and Ken
I apologize for my error (2 tablespoons) and can’t thank you enough for pointing it out. This lobster is delicious. I hope you enjoy it as much as we all do! Thank you again and enjoy your day! Karin