Butter Poached Lobster Recipe
In New England boiling and steaming are the traditional ways to cook lobsters, but there’s another way. It’s called butter poaching where the lobster meat is cooked to a sweet, tender buttery perfection. Learn how to butter poach lobster at home.
Butter poached lobster is done by removing the meat from the lobster and gently cooking in melted butter at a gentle simmer and never a boil. Butter poach lobster cooks the lobster meat slowly and gently so as not to make the meat tough. Poaching lobster is best prepared à la minute, that is the butter is prepared in the same sauce the lobster will be poached in. See our tips for cooking frozen shell-on lobster tails.
Lobster meat can be either par-boiled or raw, uncooked. If you buy live, fresh lobsters, your best bet is to boil for 2-3 minutes and then extract the meat. Another great option is to go with tail meat direct from LobsterAnywhere. Hint, Hint!
You will need:
- 2-3 tbsp. water
- 1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
- (6) 3 oz. shucked lobster tails
- Small shallow pot or a saucepan.
- Instant Read thermometer (optional)
- In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat.
- Whisk in 1 tbs. butter, when butter melts add another piece. Continuing adding butter pieces—1 cup (two sticks total.) Do not let the butter come to a boil or the butter will separate. Try to keep the butter between 160 and 175 degrees F. Use an instant read thermometer to to keep it under 180 F.
- Add defrosted, raw tails. Cook for 6-8 minutes and turn tails in butter mixture. Again, make sure the butter does not come to a boil, reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an an internal temperature of about 140-145°