Butter-poached Lobster Tails Recipe to Die For
I have always loved lobster but rarely make it because I get the creeps by sticking a live lobster into a pot of boiling water. It feels wrong and you really only end up eating the tail and claws (I know, I know you can eat some other parts, too, but I’ll pass on those). When I saw a deal on uncooked lobster tails though, I thought that was more up my alley and why not treat myself once in a while.
I’ve had butter-poached lobster at restaurants before, and loved it, yet have never made it myself. I took the opportunity to grab the deal on uncooked lobster tails and try a new recipe all in one. You can also add a side of cauliflower mashed potatoes to this dish for an excellent pairing. If you’re a lobster lover, this is an easy way to cook lobster and it’s hard to overcook the meat. Oh yeah, and it’s supremely deliciously buttery and tender and you’ll hear little angels singing in your ears
Ingredients:
2 uncooked lobster tails
1 TB (Tablespoon) water
½ cup (1 stick) butter cut into 1 TB pieces
Cook it:
Take kitchen scissors and cut the shell of the lobster from the top of the back to the start of the tail then flip it over and do the same thing on the other side
Remove the meat from the shell
In a medium saucepan, bring the water to a simmer over medium-low heat
Whisk in 1 piece (or 1 TB) butter
When that piece has melted, add another piece. Continue adding pieces of butter and whisking in this same manner until you have added all the butter (do NOT let the butter come to a boil or it will separate and you won’t have butter poached lobster tails)
Butter-poached-Lobster
Add the shelled, uncooked lobster tails to the butter and cook for 5-10 minutes turning them every so often (Continue to make sure the mixture does not boil, if this means you need to reduce the heat, that’s ok)
lobster-cooking-in-butter
Make sure the lobster is fully cooked (i.e. not translucent anymore and is white and pink) then remove it from the butter
cooking-lobster
Top the butter poached lobster with the basil garnish and serve to your guests whose mouths are watering from the tantalizing smell
