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This Butter Poached Lobster Tail recipe is a decadent, fun cooking method that produces perfectly tender lobster every time!
This post is sponsored by Hiland Dairy but the content and opinions expressed here are my own.
If I’ve ever made you butter poached lobster, just know that I love you very much. It is one of my most prized recipes that I make for special occasions or holidays! Lobster tail meat is poached in a butter bath, rendering the meat tender and decadent. It’s perfect for any occasion where you want to impress!
When I first starting to poach lobster in butter, I admit that I was a bit intimidated. Lobster is very expensive here in the Midwest and I was nervous that I would mess it up! In the past, we’ve tried cooking lobster to mixed results. And when it’s dried out or overcooked, it feels like such a waste!
The first time I made butter poached lobster tail was for Christmas Eve dinner! We were hosting some of my husband’s family, and we wanted it to be special. We settled on a “creative” surf n’ turf menu featuring venison loin and butter poached lobster!
It was a meal to remember, and one that we’ve repeated several times since! Poaching lobster in butter is a bit more time consuming, but once you get the hang of it, it feels like a very easy process!
This recipe only has three ingredients, so grocery shopping is a breeze! But, it means that ingredient quality is extra critical. I only use Hiland Dairy Salted Butter when I poach lobster.
Hiland Dairy’s butter is smooth, rich, creamy and perfect every time! And, I love that Hiland Dairy products are made here in the Midwest, so I know we’re getting fresh, quality butter!
I hope that you consider adding these Butter Poached Lobster Tails to your holiday menu! I would recommend serving them with simple sides like:
And, to make your holidays even brighter, enter to win a year of free dairy products from Hiland here!
Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
- 2 tbsp water
- 1 lb Hiland Dairy Salted Butter
- 4 lobster tails
- To a large pot, add water and heat over medium until it begins to simmer.
- Reduce heat to low and slowly add butter, whisking continuously. Do not allow to come to a boil as it will.
- Shuck the lobster tails by cutting up the middle of the inside with a kitchen scissors, and then gently prying the meat from the shell with your fingers. This is slow work, so allow for enough time (and patience) to get it done without compromising the lobster meat.
- Thread a wooden or metal skewer through the lobster tail meat to keep it from curling while cooking. If your wooden skewer is too long, you can shorten it by breaking or cutting it to the right size.
- Add the lobster tails to the butter bath and cook over low, continuously spooning butter over the top of the tails.. Cook for 3 minutes on each side, then remove from the pot.
- Remove from the pot and remove the skewers before serving.