Sink your fork into the rich, indulgent, and tender bite of butter-poached lobster tails. Butter poaching is the secret to enhancing lobster’s sweet, rich flavor — and it helps ensure you don’t overcook it. This simple cooking method brings out the best in lobster — sweet, rich flavor and a tender, buttery texture every time. This method of cooking lobster enhances its natural flavors and delivers an incredible, delicate texture, making it ideal for any special meal.
Butter-poaching lobster tails takes 5–8 minutes at 160–180°F (gentle heat — never boiling):
- Prep: Remove tail meat from the shell and pat dry.
- Butter bath: Whisk cold butter into a little simmering water (beurre monté).
- Poach: Gently cook, turning occasionally, until opaque and firm (optional: 130–140°F).
- Serve: Finish with lemon and spoon extra butter over the top.
By following this guide, you’ll learn how to butter poach lobster tails to get rich flavors and the perfect texture. We’ll also help you avoid common mistakes that can make lobster less tasty. Get ready to master this method and wow anyone who tries your cooking!
Why Butter Poaching Works
Butter poaching is a classic method of cooking everything from delicate seafood like lobster to even vegetables. Just like sous vide cooking, it is a gentle method that slowly cooks food, reducing the risk of overcooking and making it less likely to become tough or dry. Butter-poached lobster is prepared by removing the lobster meat and gently cooking it in melted butter at a low simmer, never a boil. See our tips for cooking frozen shell-on lobster tails, providing essential guidance on how to cook lobster tails right from the freezer.
Why Poach Lobster?
Poaching is one of the gentlest ways to cook lobster, making it an elegant choice for special occasions. Whether you’re finishing a whole lobster in seasoned water (court-bouillon) or butter-poaching tails in a beurre monté, the key is the same: keep the liquid at a gentle simmer — never a boil. For optimal texture, poached lobster is best served à la minute (made to order). The payoff is tender, moist lobster meat with a clean, sweet flavor.
Unlike boiling, which quickly cooks the lobster meat at a high temperature, and steaming, which uses a small amount of liquid to gently cook the meat in its shell, poaching combines the two. Not everyone has large stockpots suited to boiling or steaming whole lobsters. See our guide for tools to cook and eat lobster.
Step-by-Step Guide to Butter Poached Lobster Tails
Step 1: Preparing the Lobster Tails for Butter Poaching
Use kitchen scissors to cut along the bottom side of the lobster tails. Carefully take the meat out in one piece. Clean off any bits and then pat it dry with paper towels. Removing the shell is important to ensure the lobster absorbs the buttery flavor well.
Making a lobster dish perfect starts with preparing the meat correctly. By removing the shell and cleaning it properly, you ensure the butter-poached lobster turns out tender and full of flavor. You can skip this step and make this dish even more easily with the help of our shucked lobster tail meat. The work is already done for you!
Step 2: Making the Perfect Butter Bath
In a medium saucepan, heat 2–3 tablespoons of water until it’s gently simmering over low to medium heat. Slowly whisk in small cubes of cold butter, one piece at a time, letting each one melt before adding the next. Doing this slowly keeps the butter mixture (called beurre monté) smooth and prevents separation.
Add some minced garlic and a sprig of fresh thyme or tarragon if you like for extra flavor. Keep stirring to keep the butter smooth.
To make the perfect butter-poached lobster tail, it’s important to keep the butter bath smooth. Adding butter slowly prevents it from breaking apart and yields a rich poaching liquid that cooks the lobster evenly.
Step 3: Temperature Control and Poaching
Put the lobster tails in the beurre monté. Keep the butter bath between 160°F and 180°F — warm enough to poach, cool enough to keep the beurre monté emulsified. This is important for keeping the lobster tender and not rubbery. Make sure the lobster temperature stays right for the best texture.
Cook lobster tails for 5–8 minutes, turning them occasionally to ensure even cooking. Tails are done when the meat is opaque and firm. For a thermometer check, many chefs pull the tails to 135–140°F (57°C to 60°C), depending on how tender or firm they prefer.
Keeping the heat low and steady while poaching helps make sure the lobster doesn’t overcook. This way, the proteins in the lobster break down gently, keeping the meat soft rather than tough, which can happen if you boil it too long.
Step 4: Finish and Serve
Remove the lobster tails from the poaching liquid and lightly season them with salt. Squeeze some fresh lemon juice over the butter-poached lobster to bring out its natural sweetness and balance the rich butter flavor.
Serve the lobster right away with the beurre monté drizzled over the top or as a dipping sauce. For a complete meal, you could add sides such as roasted vegetables or a light salad. When you’re learning how to make a lobster dish stand out, remember that small details—like fresh lemon juice and the right seasoning—make a big difference. This simple serving style highlights the rich, buttery taste of Maine lobster while adding a bright, fresh touch.
Difference Between Parboiling and Poaching
Parboiling (also called blanching) means briefly boiling the lobster to start the cooking process. Poaching is finishing the lobster gently below a boil — either in a butter bath (beurre monté) or in seasoned water (court-bouillon). Poaching gives you more control and helps keep the meat tender.
Want to Cook a Whole Lobster? Use a Two-Step Poach (Then Serve With Drawn Butter)
Note: This method finishes the lobster in seasoned water (not butter). For true butter-poached flavor, see the tails/claws beurre monté method above.
Poaching is a gentler way to cook lobster at a lower temperature, which helps keep the meat tender and makes it harder to overcook. For the most even results, many cooks break down the lobster so the claws can cook separately from the tails. This also gives you the option to poach in a flavorful court-bouillon with aromatics like bay leaf, parsley, lemon, and peppercorns.
While this guide focuses on butter poaching lobster tails, you can also cook whole live lobsters using a two-step method that infuses incredible flavor—then serve with drawn butter on the side.
For the most even doneness, many cooks break down the lobster so the claws can cook separately from the tails. See how to break down a whole lobster for step-by-step prep.
Two-Step Poaching Method for Whole Lobster
Step 1: Prepare Your Poaching Liquid. In one large pot, create an aromatic poaching liquid (also known as court-bouillon) by simmering water with:
- Lemon slices
- Fresh chives
- Onion chunks
- Celery stalks
- Bay leaves (optional)
- Whole peppercorns (optional)
Let these simmer for 10-15 minutes to blend the flavors.
Step 2: Parboil Then Poach
- Bring a second pot of water to a full rolling boil
- Humanely dispatch your lobster, then place it headfirst into the boiling water for 1-2 minutes
- Optional: After a brief parboil, twist off the claws and finish them separately from the tails for more even doneness (see the timing chart below).
- Remove and immediately transfer to your aromatic poaching liquid
- Cover tightly and simmer gently (without boiling) until done
- Cook until the meat is opaque and firm; optionally check the internal temperature in the thickest part of the tail (135°F for chef-preferred texture, though fully cooked lobster can range up to 140°F)
Why Use This Method?
- Cook claws separately from tails for even doneness
- Infuse extra flavor with aromatics
- Ideal for serving chilled on seafood towers
- Harder to overcook compared to boiling
Alternative: Poaching Lobster Claws and Tails Together
If you’re working with separated claws and tails (broken down from whole lobsters), use this timing method:
These timing cues work for gentle poaching in beurre monté (butter) or seasoned water (court-bouillon) — just keep it below a boil.
Poaching Times for Lobster Parts
Note: These times assume a gentle poach (no boiling) and average-sized pieces; large claws or tails may require an additional minute or two.
| Lobster Pieces | Poaching Time | Internal Temperature |
| Lobster Tails | Add first, poach for 2 minutes | 135°F |
| Lobster Claws | Add after 2 minutes, poach additional 6 minutes | 135°F |
Pro Tip: The tails go in first because they typically cook quickly but benefit from slightly longer exposure to gentle poaching. Adding the claws 2 minutes later ensures everything finishes at the same time with perfect texture.
Common Mistakes When Butter Poaching (And How to Avoid Them)
Mistake #1: Letting the Butter Boil
If your butter reaches a full boil, the emulsion breaks, and you get separated, greasy butter instead of silky beurre monté. Keep it between 160-180°F, and remove it from the heat if it starts bubbling vigorously.
Mistake #2: Starting with Room Temperature Butter
Cold butter is crucial for creating a stable emulsion. Freezing your butter cubes for 30 minutes before starting gives you the best results.
Mistake #3: Overcooking
Lobster overcooks quickly and becomes rubbery. Pull tails when they’re just opaque (135-140°F) — they’ll continue cooking slightly after removal.
Mistake #4: Skipping the Thermometer
Visual cues help, but a thermometer is your best friend for both butter temp (160-180°F) and doneness (135-140°F). This eliminates guesswork.
Mistake #5: Using Salted Butter
Salted butter makes it hard to control seasoning and can result in overly salty lobster. Always use unsalted butter and season to taste at the end.
Tips for Perfect Butter Poached Lobster Tails
- Always use unsalted butter so you can control the seasoning better.
- Monitor the lobster’s temperature closely to avoid overcooking. Overheating can make the meat rubbery, but the right temperature makes it juicy.
- If your butter sauce (beurre monté) starts to break, remove the pan from the heat and continue stirring. You can also add an ice cube if necessary while continuing to stir.
- Make sure that your butter is extremely cold. This helps with the emulsification. You can even put your butter cubes in the freezer for 30 minutes before making the sauce.
- Wondering how long to boil lobster tails? For butter poaching, don’t actually boil them. Keep a low, gentle poach for the best results.
- Save the shells: If you’re removing raw meat from whole lobsters, save the heads and legs to make incredibly flavorful seafood stock perfect for bisques and sauces.
- Equipment for whole lobster: You’ll need a wide pot that accommodates tails and claws with several inches of liquid—you don’t need the deep stockpots required for boiling whole lobsters.
By following these steps, you’ll learn how to make butter-poached lobster tails that are tender, full of flavor, and perfect for any special occasion.
Butter Poaching vs. Other Cooking Methods for Lobster Tails
| Cooking Method | Flavor | Tenderness | Complexity | Justification |
| Butter Poaching | Rich, buttery flavor that enhances lobster’s natural sweetness | Very tender due to low, consistent cooking temperature. | Moderate: Requires temperature control and careful butter emulsion. | Butter poaching retains more moisture, resulting in a succulent texture. It prevents drying out, unlike grilling. |
| Steaming | Mild, retains most of the lobster’s natural flavor. | Tender, but can become slightly chewy if overcooked. | Simple: Requires minimal equipment and less oversight. | Steaming is a straightforward way to cook lobster, but it can lack the richness that butter poaching provides. |
| Grilling | Smoky, charred flavor that adds depth to the lobster. | Can become tough if not watched closely due to direct heat. | High: Requires careful monitoring to prevent overcooking. | Grilling can dry out lobster meat quickly, making it less ideal for keeping the lobster tender and juicy. |
How to Remove Raw Meat from a Whole Lobster
Some recipes require removing the meat before cooking. Here’s how:
- Humanely dispatch the lobster using a sharp chef’s knife through the center of the body (see our guide on how to kill a lobster humanely)
- Break down the lobster: cut it in half lengthwise down the center
- Remove the raw meat carefully and pat dry with paper towels (skip rinsing to avoid spreading bacteria)
- Keep cold in a covered bowl in the refrigerator for no more than 1-2 days
Shortcut Option: Our shucked lobster tail meat is already removed from the shell using High Pressure Processing (HPP). This proprietary technology:
- Keeps the meat completely raw for peak freshness
- Eliminates shucking mess and hassle
- Preserves natural juices and flavor
- Separates meat from the shell without heat, making preparation effortless
Final Thoughts
Whether you’re looking for the perfect way to cook lobster meat to stuff our lobster roll kits or an elegant way to cook the lobster tails included in our Back Bay Surf and Turf dinner, butter-poached lobster is always an excellent option. When you start with the best Maine Grade A hardshell lobster, you want to celebrate its natural sweetness and flavor and make it completely the star. Butter-poached lobster is a great way to do this while keeping the meat tender and delicate. Following this guide and the few simple steps, you are sure to have the best bite of lobster every time.
Frequently Asked Questions
Butter Poached Lobster Tails Recipe
Lobster tail meat is poached in a butter bath, rendering the meat buttery and tender.
- Total Time: 15 minutes
- Yield: 5 1x
Ingredients
-
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
What are good sides with Butter Poached Lobster?
If you’re butter poaching some lobster tails for the family, you will want to have some delicious sides to tag on.
Baked Potatoes
Baked potatoes are a classic addition to a lobster meal, and you can even use some of that poaching butter directly on your potatoes; doesn’t that sound amazing?
Mac and Cheese
Mac and cheese is one of the heavier sides to choose for a butter poached tail, but its always a hit with the kids and probably Dad too.
Green Veggies
If you want to keep it on the healthier side, you can never go wrong with Green beans or Broccoli. A simple steam with some salt and pepper, and be sure to add some of that butter on top!