Butter-Poached Lobster

Ingredients:

• 4 lobster tails
• 1 cup unsalted butter, cut into cubes
• ¼ cup water
• 2 cloves garlic, minced (optional)
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Instructions:

1. Prepare the Butter Sauce:
   In a medium saucepan, add ¼ cup water and heat over medium-low until it just begins to simmer. This gentle simmer is key to ensuring the butter emulsifies properly without separating.
2. Emulsify the Butter (Beurre Monté):
   Slowly add the butter cubes, one at a time, whisking constantly. Continue adding and whisking until all the butter is melted and a smooth, silky sauce forms. This process is called beurre monté, which allows the lobster to cook gently in the butter without becoming greasy.
3. Flavor the Sauce:
   Once the butter is fully emulsified, stir in the minced garlic (if using), lemon juice, and a pinch of salt and pepper. Taste and adjust seasoning as needed. Keep the sauce warm over very low heat while preparing the lobster.
4. Prepare the Lobster Tails:
   Using kitchen shears, cut the top shell of each lobster tail down the center to expose the meat. Gently loosen the meat from the shell with your fingers, keeping it attached at the base, and lift it slightly above the shell. This ensures even cooking and a beautiful presentation.
5. Poach the Lobster:
   Reduce the heat under the butter sauce to very low. Submerge the lobster meat into the warm butter, spooning the butter over the tails occasionally. Poach gently for 8–12 minutes, depending on the size of the lobster tails, until the meat is opaque and cooked through. Avoid boiling, as high heat will make the lobster tough.
6. Serve:
   Transfer the lobster tails to a serving plate. Spoon some of the warm butter over the top. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Tips & Notes:

• For best results, choose fresh or high-quality frozen lobster tails. If frozen, thaw completely in the refrigerator before poaching.
• The beurre monté method keeps the lobster tender, juicy, and rich without being overly greasy.
• Pair with steamed vegetables, roasted potatoes, or a light salad for a full, elegant meal.
• Leftover butter can be strained and stored in the fridge for 1–2 days and used as a luxurious sauce for seafood, vegetables, or pasta.

This Butter-Poached Lobster is the epitome of elegance and flavor—succulent lobster cooked in rich, garlicky butter, perfect for special occasions, dinner parties, or a decadent weeknight treat. The delicate texture and buttery sauce make it a true indulgence.