Butter Poached Lobster Tails Made Simple: A Beginner's Guide to Making Butter-Poached Lobster Tails at Home

Butter poached lobster tail is an easy yet exciting recipe for all lobster lovers who like feasting on lobsters. Also, with this fantastic recipe, you can prep an excellent lobster meal that stands perfect for your supper and special occasions alike.

This can also be paired up with a delicious filet mignon to let your family and friends feast on a finger-licking tasty dish. The best part about preparing this meal is that you only need a handful of tools and ingredients to prepare this butter poached lobster treat.

This recipe is sure to tantalize your taste buds while you relish the succulent flavors of this awesomely cooked sea food with every luxurious bite. Want to learn how you can savor this butter poached recipe and impress your guests with your cooking skills?

Check out this guide to master the art of cooking butter poached lobsters for a great culinary experience:

Ingredients

Cold water lobster tails
Water
Unsalted butter
Lemon juice
Cloves
Chopped Chives

Step-by-Step Guide to Removing Raw Lobster Tail Meat

Extracting the raw lobster tail from its shell demands careful handling to preserve the quality and integrity of the meat. Here is how you can get started:

Equipment and ingredients:

Kitchen shears
Uncooked lobster tail
Knife (small in size)
Paper tissue or towel

How to remove raw lobster tail meat?

At first, you need to place the raw lobster tail on a flat surface with its shell facing downwards.
Look for the softer bottom part of the lobster tail, as this is where the primary cuts will be made.
Spot the tiny, fan-shaped flipper at the tail's tip which will be your starting point to get started with the procedure.
Carefully cut through the shell along the shell on the underside of the tail, tracing the flipper's curve.
Keep cutting along the edges of the tail shell towards the broader end. But make sure that you stop before you reach the top of the tail.
Carefully take out the shell to uncover the lobster meat. Ensure that you accidentally do not break or damage the meat while unfolding the shell.
Next, remove the meat from the shell while ensuring that it stays intact at the broader end.
Consider leaving the meat resting on the shell's surface to bestow a visually pleasing and attractive arrangement.
Though this step is optional but, if you prefer to remove the dark digestive vein present in the lobster meat, gently use the tip of a small knife to remove it. This enhances the presentation of the meat.
Next, with the help of a paper towel, you need to remove and wipe away any shell fragments that remain stuck to the lobster meat.
Now, your raw lobster tail is all prepped up for use. You can further use a recipe of your choice to cook the meat. Regardless of whether you plan to poach, grill, or bake the meat, removing the lobster meat enhances the ease of seasoning and cooking.

Steps to get started with the preparation

To begin with, let's start by preparing the Beurre Monte. Take a saucepan of approximately 10 inches approx and heat it on the stove before pouring in 3 tablespoons of water inside the pan.
Warm the water for about two minutes and put a piece of unsalted butter in the pan. Blend the butter and water until the butter completely dissolves in the water. Repeat the same process with the next piece of butter.
Once you are done with the melting part of the second piece of butter, do the same with the leftover 14 pieces. Keep repeating the process until all the pieces of butter completely melt in the water.
If you are making Beurre Monte for the first time, it is advisable that you use a thermometer and set the temperature to 180 degrees Fahrenheit. Make sure that the temperature does not exceed 189 degrees.
Once you have melted the butter completely, you can use tongs to put the lobster tail inside the pan. But do not overcrowd the pan. Place the meat side by side instead of placing it on one on top of the other to ensure that the meat is cooked evenly.
With the help of tongs, keep flipping the lobster tail after a gap of every two minutes. You can expect the lobster tail to be cooked within a period of 6 to 8 minutes in all.
When you find the lobster tails turning opaque, you can conclude that it has been adequately cooked.
Now, you can take out the lobster tails from the pan and keep it aside.
If you are planning to use the poaching liquid, pour the lemon juice inside the pan, whisk it, and let the mixture cook for an additional 3 minutes.
Sprinkle some poaching liquid on the lobster tail with a spoon.
Season it with chopped chives or anything of your choice, and serve it hot to enjoy your meal.

Additional tips

Cooking butter poached lobster cannot be cooked within minutes and takes time. Thus, you need to be patient enough while the dish is being prepared.
Using a thermometer is always a safe choice to maintain the appropriate temperature for cooking purposes.
If you have any leftovers of the butter poached lobster tail, keep it inside the refrigerator immediately. Store them in an airtight container or use a plastic wrap to wrap them up. But make sure that you consume the leftovers within one to two days so as to maintain the freshness of the dish.
To maintain the softness and texture of the meat, reheat the meat gently and cook it over low to medium heat. Once you reheat the dish, serve the lobster tail immediately to enjoy your meal.
While reheating the refrigerated lobster meat, consider using poaching liquid to maintain the moisture of the meat and prevent the meat from drying out.
Avoid overcooking because the lobster meat may turn hard as a result of excessive cooking.
While reheating the meat, make sure that you cover the pan with a lid to trap the steam to conquer a smooth reheating process.