Butter Poached Lobster Tails

Butter Poached Lobster TailsServings: 2 | Prep Time: 10 mins | Cook Time: 15 mins🦞 Ingredients:IngredientQuantityLobster tails2 (6–8 oz each)Unsalted butter1 cup (2 sticks)Water2 tablespoonsLemon juice1 tablespoonGarlic (minced)2 clovesSaltTo tasteFreshly ground black pepperTo tasteFresh parsley (chopped, for garnish)OptionalLemon wedgesFor serving👩‍🍳 Instructions:1. Prepare the LobsterIf frozen, thaw the lobster tails completely.Using kitchen shears, cut down the top of each shell lengthwise to expose the meat.Gently pull the meat out, keeping the end attached to the tail.Pat dry with paper towels and lightly season with salt and pepper.2. Make the Butter Poaching BaseIn a medium saucepan over low heat, add 2 tablespoons of water and let it come to a gentle simmer.Slowly whisk in 1 cup of butter, a few pieces at a time, creating a smooth emulsion (this keeps the butter from separating).Add minced garlic and lemon juice, stirring gently.🔹 Keep the temperature around 160–180°F (70–80°C) — hot enough to poach, but not to boil.3. Poach the LobsterPlace the lobster tails into the warm butter mixture.Gently poach for 6–8 minutes, turning occasionally, until the lobster meat is opaque, tender, and buttery.(Do not let the butter boil — it should stay just warm and smooth.)4. ServeRemove the lobster tails with tongs and place them on a serving plate.Spoon some of the butter sauce over the top.Garnish with chopped parsley and lemon wedges.🍽️ Serving Ideas:Serve with garlic mashed potatoes, asparagus, or buttered pasta.Drizzle leftover poaching butter over everything — it’s too good to waste!