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Garlic Butter Poached Lobster Tails

A quick and elegant recipe for buttery garlic poached lobster tails that brings a touch of sophistication to any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 300
Ingredients Method Notes

Ingredients
  

Lobster Ingredients
  • 4 medium lobster tails, about 4-6 ounces each, split down the back
  • 8 tablespoons unsalted butter Use salted if you prefer, reduce added salt.
  • 4 cloves garlic, minced Roasted garlic works for a sweeter, softer flavor.
  • 1 lemon, juiced, plus wedges to serve Adds brightness and cuts through the richness.
  • 2 tablespoons fresh parsley, chopped For freshness and color.
  • 1/4 cup white wine, optional Adds a layer of acidity and depth.
  • 1/4 teaspoon smoked paprika, optional Provides a warm hint of smoke.
  • Salt and freshly ground black pepper to taste

Method
 

Preparation
  1. Using kitchen shears, cut down the top of each lobster shell lengthwise and gently ease the meat out, keeping it attached at the base. Rest the meat on top of the shell and season lightly with salt and pepper.
Cooking
  1. In a deep skillet over medium-low heat, melt the butter with minced garlic and the white wine, if using. Let the garlic sizzle gently until fragrant but not browned—about 1 minute.
  2. Nestle the lobster tails into the butter, spooning the liquid over the meat as it cooks. Cover the pan and poach for 5–6 minutes, or until the meat is opaque and registers 135–140°F.
  3. Remove the cover, squeeze fresh lemon juice over the tails, sprinkle chopped parsley and smoked paprika, and baste once more with the garlic butter.
  4. Let the lobster rest for a minute to soak in the flavors, then serve whole in the shells with extra butter for dipping.

Notes

For variations, stir in chopped tarragon or chives, or add a splash of cream for a richer sauce. Store leftovers in an airtight container for up to 2 days.