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Here's my butter-poached lobster tails - a fancy treat I love cooking up. Anyone can make this dish that brings out the best in such a high-end ingredient through gentle cooking. The lobster meat gets amazingly soft and juicy, wrapped in a garlic butter sauce that shows off its natural sweetness.
Elegant dining made super easy
What I love about this dish is how it works for special events but isn't hard to make. With just a handful of good ingredients and under 30 minutes, you'll have something worthy of fancy restaurants. When that lobster melts in your mouth with the buttery garlic sauce, it's truly a treat to remember.
What you'll need
- The butter: 180g of good quality unsalted butter
- The lobsters: 6 medium-sized tails
- The ail: 4 cloves finely chopped
- The sel: A bit of coarse salt
- The poivre: Freshly ground black pepper
- The finishing touch: Fresh parsley and lemon wedges for serving
Step-by-step cooking guide
- Getting the lobster ready
- I carefully flip the tail over and cut through the shell with kitchen scissors. I slowly pull out the meat, remove the dark vein, pat it dry with paper towels, then add some seasoning.
- Making the garlic butter
- I slowly melt my butter in a nice pan over low heat, then toss in my chopped garlic until my kitchen smells amazing.
- The gentle cooking
- I put my lobster tails in this fragrant butter for 2-4 minutes on each side, spooning the butter over them until the meat turns pearly white.
- Putting it on plates
- I arrange my lobsters with fresh lemon and parsley. I serve the melted butter on the side so everyone can dip each bite.
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Tasty side dish options
I like to serve these lobster tails with arugula and spinach salad or crusty bread for soaking up the butter. For a refreshing contrast, I go with green bean and feta salad or crispy asparagus. A glass of dry white wine such as Sauvignon or Chardonnay pairs wonderfully with this meal.
Frequently Asked Questions
- → Why keep the heads and shells on the shrimp?
- The heads and shells hold lots of flavor. They add depth to the dish while cooking and give the shrimp a richer taste.
- → How can I cook the shrimp perfectly?
- The trick is not overcooking them. Cook each side for 3-4 minutes to get golden, tender shrimp.
- → Can I make the butter ahead of time?
- Sure, prep the garlic-parsley butter up to 2 days early. Keep it chilled and take it out 30 minutes before using.
- → What’s the best pan to use for this?
- A cast-iron pan or grill pan works great because they hold heat well. Make sure it’s hot before adding the shrimp.
- → How should this dish be served?
- Serve the shrimp hot with melted butter and lemon wedges. Pair with crusty bread to soak up the garlic butter.