Ingredients & Substitutions
Here I explain the best ingredients for lobster poached in butter, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Lobster Tails – Get cold water lobster tails if you can, as these taste better than the warm water variety. Let them sit at room temperature for 30 minutes before cooking, which ensures that the butter sauce won’t separate. You can use frozen lobster but be sure to thaw them first. Salted Butter – Cut into 2-tablespoon portions, at room temperature. You can also use ghee instead and add 1/4 teaspoon of salt. Water – Combines with the butter to make the poaching liquid. Garlic – For the best flavor, I used fresh garlic cloves, but you could use 2 teaspoons jarred minced garlic or 1 teaspoon garlic powder. Seasoning – Although optional, I recommend adding smoked paprika and a pinch of cayenne pepper to the poaching liquid for the best flavor. You could also add fresh herbs such as parsley for a burst of color and flavor. Lemon Wedges – Serve your butter poached lobster tail with a squeeze of lemon juice.
How To Butter Poach Lobster
This section shows how to poach lobster tail, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Poached lobster tastes best fresh, but you can keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat: You can warm on the stovetop over low heat, but the poaching liquid may separate. A better option is to re-purpose the lobster chunks to make lobster bisque or lobster salad.
What To Serve With Butter Poached Lobster Tail
These tender lobster tails only needs a simple side dish to make it an elegant meal. Here are some of my favorites: For perfect butter poached lobster, here are some essential tips:
Avoid high heat. Keep the temp of the poaching liquid between 160-180 degrees F and do not boil. Measure with a meat thermometer or candy thermometer occasionally while heating and adjust the heat as needed. Use the right pan. A lighter-colored pan, such as white ceramic or stainless, works best because you can see the color of the poaching liquid and it won’t burn as easily. I don’t recommend cast iron here because it gets too hot and can burn the butter. Keep an eye on the butter. Using butter sometimes produces a little bit of white foam in the poaching liquid, but there shouldn’t be a lot. If there is, the heat is too hot. If you want to avoid it altogether, use clarified butter (ghee), which has a higher smoke point.
Veggies – My favorite is roasted cabbage, but you can serve butter poached lobster tails with light, green sides like sautéed green beans or roasted broccolini. Tender glazed carrots or a fresh salad would also taste delicious. Potatoes – Pair with classics like garlic butter baked potatoes in the air fryer, crisp roasted potatoes, or swap white potatoes with sweet potato mash or roasted sweet potatoes. Surf and Turf – Combine the lobster tail with a premium cut of meat, like a ribeye steak or a tender filet mignon.
More Lobster Recipes
If you love seafood as much as I do, try some of these other ways to prepare lobster: Please enter your first name for your account. Your saved recipe will also be sent to your email.
