What temperature should butter poached lobster be cooked at?

Butter poached lobster should cook gently in butter held between about 160°F and 180°F. The butter should look glossy and calm, never bubbling or sizzling aggressively. Keeping the heat low is what keeps the lobster tender instead of rubbery.

How do you know when butter poached lobster is done?

The lobster is done when the meat turns fully opaque and feels just firm but still springy when pressed. It should not feel stiff or tight. If you’re unsure, it’s better to pull it slightly early since carryover heat will finish the cooking.

Can I use frozen lobster tails for butter poached lobster?

Yes, frozen lobster tails work well as long as they’re fully thawed in the refrigerator before cooking. Pat them dry before poaching so extra moisture doesn’t affect the butter. Many high-quality grocery stores sell excellent frozen cold-water tails.

Why did my butter sauce separate while poaching lobster?

Butter usually separates when the heat gets too high. If that happens, remove the pan from the heat and whisk gently to bring it back together, adding a small splash of warm water if needed. Keeping the temperature steady prevents this issue in the first place.

Can butter poached lobster be made ahead of time?

Butter poached lobster is best cooked shortly before serving for the most tender texture. You can remove the lobster from the shells and prep the aromatics ahead of time, but the poaching itself should be done just before eating. Reheating can tighten the meat if done too quickly.

Butter Poached Lobster That Feels Special Without Feeling Stressful

Description

Butter poached lobster tails cooked gently in butter and served with linguine for a tender, comforting seafood dinner that feels special but is easy to make at home.

Ingredients

Scale

8 lobster tails (about 4 ounces each)
2 tablespoons water
1 cup unsalted butter, cut into tablespoon pieces
4 garlic cloves, chopped
1 bay leaf
1/2 teaspoon fine sea salt or truffle salt
1/2 teaspoon red pepper flakes
3 tablespoons fresh lemon juice
Freshly ground black pepper
1 pound linguine (optional)
Chopped flat-leaf parsley, for serving

Cook Mode Keep your screen awake while you cook

Instructions

Remove the lobster meat from the shells using kitchen shears and remove the vein if present.
Warm the water in a wide skillet over medium-low heat and whisk in the butter one piece at a time until smooth and glossy.
Stir in the garlic, bay leaf, salt, and red pepper flakes and keep the butter between 160°F and 180°F.
Add the lobster tails in a single layer and gently turn every 1–2 minutes until opaque and just firm, about 6 minutes.
Cook the linguine in well-salted water if using, then drain.
Remove the lobster from the pan and discard the bay leaf.
Stir lemon juice, black pepper, and parsley into the butter sauce.
Toss the pasta with the butter sauce and serve topped with lobster tails.

Notes

Cold-water lobster tails have the best flavor and texture for this recipe.
Frozen lobster tails work well if fully thawed in the refrigerator before cooking.
Use good-quality butter for the smoothest, richest sauce.
Keep the heat low to prevent the butter from separating.
This dish is best enjoyed shortly after cooking and reheated gently if needed.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Fish & Seafood
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 929
Sugar: 1
Sodium: 1039
Fat: 52
Saturated Fat: 30
Unsaturated Fat: 17
Trans Fat: 2
Carbohydrates: 45
Fiber: 3
Protein: 68
Cholesterol: 327