Description
Luxurious butter-poached lobster tails in fragrant garlic-herb butter sauce, finished with savory shallot butter. Restaurant-quality, easily made at home!
Ingredients
Scale
- 4 Lobster tails (6–8 ounces each), thawed if frozen
- 1 cup (2 sticks) Unsalted butter, cut into cubes
- 2 cloves Garlic, minced
- 2 sprigs Fresh thyme
- 1 sprig Fresh rosemary
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 Lemon, zested and juiced
- 1/4 teaspoon Red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons Olive oil
- 1 Shallot, finely minced
- 1/4 cup Chopped fresh parsley, for garnish
Instructions
- Prepare the Lobster Tails: Using kitchen shears, cut down the center of the top shell of each lobster tail. Gently separate the shell from the meat, keeping the tail attached. Remove the dark vein. Pat the lobster tails dry and season with salt and pepper.
- Make the Butter Sauce: In a large skillet, melt butter over low heat. Add garlic, thyme, and rosemary; cook until fragrant (2-3 minutes). Add white wine and simmer for 2-3 minutes. Stir in lemon zest, lemon juice, and red pepper flakes (if using). Season with salt and pepper to taste.
- Poach the Lobster Tails: Gently place lobster tails in the butter sauce, ensuring the meat is mostly submerged. Cook over low heat, basting with sauce, for 6-8 minutes, or until opaque and firm (internal temperature of 140°F/60°C). Remove lobster tails from the pan.
- Make the Shallot Butter: In a small pan, heat olive oil over medium heat. Sauté shallots until softened (3-4 minutes). Add a spoonful of the butter sauce from the lobster poaching pan and simmer for 1-2 minutes.
- Plate and Serve: Place each lobster tail on a plate. Drizzle generously with the remaining butter sauce. Spoon the shallot butter over the lobster. Garnish with fresh parsley. Serve immediately.
Notes
- Use high-quality butter for the best flavor.
- Don’t overcook the lobster; it should be opaque and firm, not rubbery.
- Feel free to experiment with other herbs like tarragon or chives.
- For a richer sauce, stir in a tablespoon or two of heavy cream at the end.
- Grill the lobster tails for a smoky flavor. Brush with butter sauce and grill over medium heat for about 4-5 minutes per side.
- Increase the amount of red pepper flakes for a spicier dish. You can also add a pinch of cayenne pepper.
- Serve with risotto, asparagus, mashed potatoes, green salad, or crusty bread.
- Store leftover lobster tails in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, basting with the butter sauce.
- Pair with a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or a lightly oaked Chardonnay. Champagne or sparkling wine is a luxurious pairing.
- Prep Time: 20 minutes
- Cook Time: 20 minutes