There’s something incredibly luxurious about lobster tails. Especially when they’re butter-poached. This recipe is one of my go-to indulgences for special occasions, though I have to confess, sometimes I make it “just because.” The beauty of this butter-poached lobster tails recipe is that it turns an already delicious ingredient—lobster—into something truly unforgettable. The rich, silky texture of the lobster paired with the garlic-infused butter sauce makes it feel like a dish you’d order at a high-end restaurant. The best part? It’s surprisingly easy to make at home!

So, whether you’re hosting a fancy dinner party, or just want to treat yourself (because why not?), this butter-poached lobster tails recipe is sure to impress. Let me walk you through it, and by the end, you’ll be butter-poaching lobster like a pro.

A lobster memory I’ll never forget 🦞

I still remember the first time I tried cooking lobster at home. It was my anniversary, and I wanted to recreate a dinner we’d had at this little coastal restaurant. Lobster tails were on sale at the market, and I thought, “How hard could it be?” Well, let’s just say, I learned quickly that the hard part wasn’t the cooking—it was getting the meat out of the shell without mangling it! After a few failed attempts (and a lot of laughter), I finally got the hang of it. Now, it’s a dish I love to make when I’m celebrating or just feeling fancy. Plus, after a few tries, I’ve picked up some tricks to make the whole process smoother (and a lot less messy).

A bit of lobster history

Lobster wasn’t always the luxurious dish we know today. In fact, during colonial times, lobster was considered “poor man’s food” and was served mainly to prisoners. Can you imagine? Today, it’s one of the most sought-after seafood delicacies. Poaching lobster in butter has become a staple in French and American cuisine, with chefs perfecting the technique to create that melt-in-your-mouth texture. The method gently cooks the meat without drying it out, making every bite rich and tender. It’s a simple but genius way to make the most of those succulent lobster tails.

Let’s talk ingredients: Lobster, butter, and a little magic 🧈

Lobster tails – The star of the show. Look for medium-sized tails (around 5-6 oz each) for this recipe. If you can’t find fresh lobster, frozen works just as well—just be sure to thaw it properly in the fridge overnight.

Butter – Here’s where the magic happens. Butter poaching is what gives the lobster its velvety texture and rich flavor. You’ll need about 12 tablespoons, so don’t skimp on this one! I like to use unsalted butter so I can control the seasoning.

Garlic – Minced garlic adds a fragrant kick to the butter, elevating the overall flavor of the dish. I’d recommend fresh garlic, but in a pinch, garlic powder can work too.

Kosher salt and black pepper – A light sprinkle of salt and pepper on the lobster tail before cooking really enhances the natural flavors.

Parsley and lemon wedges (optional) – These are the perfect finishing touches. Fresh parsley adds a pop of color, and a squeeze of lemon balances out the richness of the butter.

Kitchen gear: What you’ll need to get the job done

For this recipe, the tools are pretty straightforward:

Kitchen shears – Essential for cutting through the tough lobster shell. They make getting the meat out so much easier.
Large skillet – A wide skillet works best for butter poaching since you don’t want to overcrowd the pan.
Tongs – These are great for flipping the lobster tails without piercing the meat.
A fine-mesh sieve (optional) – If you want to make sure your butter sauce is extra smooth, you can strain out the garlic bits before serving. Not necessary, but it does add a touch of elegance.

Step-by-step: Cooking butter-poached lobster tails like a pro

Prepping the lobster tails
Start by flipping the lobster tail over onto its back. The shell is pretty tough, so don’t be afraid to get a little rough here. Use your hands to crack the ribs, then use kitchen shears to cut down the entire length of the underside, stopping right before the tail fin. Be careful not to cut all the way through! Gently wiggle the meat out of the shell, trying to keep it in one piece. It might take a little patience, but you’ll get there. Oh, and don’t throw out the shells—pop them in the freezer for a future seafood stock!
Check for veins
Sometimes lobster tails come with a vein running down the back, and sometimes they don’t. If you spot one, just make a shallow cut along the back of the meat and pull it out with your fingers or tweezers. Easy peasy.
Seasoning the tails
Pat the lobster tails dry with paper towels. You want them as dry as possible so they’ll cook up perfectly. Sprinkle both sides with kosher salt and black pepper, and set them aside for a minute.
Butter time
In a large skillet, melt the butter over medium-low heat. You don’t want it too hot—just enough to melt and infuse with the garlic. Add the minced garlic and stir constantly for about a minute. Trust me, your kitchen will smell amazing at this point.
Cooking the lobster
Place the lobster meat into the skillet. If your pan isn’t big enough to fit all the tails at once, cook them in batches. You don’t want to overcrowd the pan. Cook each side for 2-4 minutes, until the meat turns opaque and just starts to curl. Don’t overcook them! They’ll continue to cook a little after you remove them from the heat.
Serve and enjoy
Once all the lobster tails are done, squeeze some fresh lemon juice over the top, garnish with parsley, and serve with a little extra melted butter for dipping. Heaven!

Recipe variations: Get creative!

Garlic lemon butter lobster – For an extra punch of citrus, add lemon zest to the butter along with the garlic.
Spicy butter-poached lobster – Feeling adventurous? Add a pinch of red pepper flakes to the butter for a spicy kick.
Herb-infused butter – Mix things up by infusing the butter with thyme or rosemary for a more earthy flavor.
Vegan version? – Well, this one’s a bit tricky. You can try poaching tofu or king oyster mushrooms in a vegan butter substitute, and the texture mimics lobster surprisingly well. Plus, it’s fun to experiment!

Serving suggestions: Dress it up!

When serving, I like to place the lobster tails on a clean white plate with a garnish of parsley and a lemon wedge. It makes the vibrant red of the lobster really pop! You could even serve them on a bed of mixed greens or alongside a creamy risotto. Don’t forget the melted butter on the side—everyone loves to dip!

Drink pairings: What goes with lobster?

Lobster and white wine are a classic combo. A crisp, chilled Chardonnay or Sauvignon Blanc would pair beautifully with the richness of the butter and the sweetness of the lobster meat. If wine’s not your thing, a light beer like a pilsner or a glass of sparkling water with a slice of lemon would be just as refreshing.

Storage and reheating tips

If you somehow end up with leftovers (which rarely happens in my house!), lobster meat can be stored in an airtight container in the fridge for up to 2-3 days. I find that lobster meat stored without the shell tends to last a little longer than when kept in the shell. To reheat, gently warm the meat in a skillet with a little butter over low heat, just until heated through. Avoid the microwave—it tends to make the meat rubbery.

Adjusting the recipe for more or fewer servings

This recipe is for six medium lobster tails, but you can easily scale it up or down. Just keep in mind that you might need to poach the tails in batches if you’re making more. If cooking for two, I’d suggest sticking to the original butter amount—you can never have too much butter sauce!

Troubleshooting: Avoid common pitfalls

Overcooking the lobster – Lobster cooks quickly, so keep a close eye on it. The meat should be opaque but still tender—overcooking can make it tough.
Not drying the lobster meat – If the meat is too wet, it won’t get that nice buttery coating. Be sure to pat it dry thoroughly.

Give this butter-poached lobster tails recipe a try!

Whether you’re cooking for a special occasion or just treating yourself to something a little indulgent, this butter-poached lobster tails recipe is a must-try. It’s simple, yet incredibly decadent, and trust me—once you master it, you’ll want to make it again and again.

FAQ

Can I use frozen lobster tails?
Yes! Just make sure to thaw them in the fridge overnight before cooking.
What if I don’t have kitchen shears?
A sharp knife works too, but shears make it easier to cut through the shell.
How do I know when the lobster is cooked?
The meat should be opaque and slightly firm to the touch. It will also start to curl.
Can I poach the lobster in clarified butter?
Absolutely! Clarified butter can handle higher heat without burning.
What sides go well with butter-poached lobster tails?
Try serving them with garlic mashed potatoes, steamed asparagus, or a fresh salad.