Ingredients
Scale
-
2-3 tbsp. water
- 1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
- (5) 3 oz. shucked lobster tails
- Small shallow pot or a saucepan.
- Instant Read thermometer (optional)
Instructions
- In a saucepan, bring 2-3 tbs. of water to a simmer over medium heat.
- Whisk in 1 tbsp. Butter, when butter melts, add another piece. Continuing to add butter pieces — 1 cup (two sticks total). Do not let the butter boil, or it will separate. Try to keep the butter between 160 and 180 degrees F. Use an instant-read thermometer to keep it below 180°F.
- Add defrosted, raw tails. Cook for 5-8 minutes, then turn tails in the butter mixture. Again, make sure the butter does not boil; reduce the heat if necessary. Be careful not to overcook lobster. Poached lobster tails should have an internal temperature of about 135-140°
Notes
Serve poached lobster tails right from the pan with fresh sliced lemons.
- Prep Time: 10
- Cook Time: 5
- Category: Entree
- Method: Poaching
- Cuisine: French
- Diet: Gluten Free