This poached lobster tails recipe is an incredibly easy way to make a delicious seafood main course any night of the week! With a light amount of prep work, you'll have tender lobster tails ready in just minutes. Serve them with drawn butter and fresh dill, parsley, or lemon wedges for an irresistible meal!
Easy Poached Lobster Tails Recipe
There's something extra special about the delicate, buttery flavor of perfectly poached lobster tails! It's the kind of dish that makes any occasion feel truly special, whether you're celebrating or hosting a dinner party.
While cutting lobster tails might seem intimidating, it's actually quite simple! With a few basic ingredients and a bit of patience, you'll have an impressive seafood meal in just 20 minutes!
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🥘 Poached Lobster Tails Ingredients
You should be able to pick up some fresh lobster tails at your local grocery store or seafood market. Then you'll need a few simple ingredients to make this impressive main course!
- Lobster - 6 medium lobster tails, thawed if using frozen.
- Seasoning - ¼ teaspoon each of salt & pepper, to taste.
- Butter - ¾ cup butter (or see my butter substitutes). Use good quality butter for this butter-based recipe. Try a rich European butter like Kerrygold, Isigny, Wuthrich, Plugra, or Echire.
- Garlic - 1 tablespoon minced garlic, about 3-4 cloves.
- Dill Weed - fresh dill or parsley for serving, as garnish.
- Lemon - Fresh lemon wedges for serving with your poached lobster.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Poached Lobster Tails
Poaching lobster tails in butter is incredibly easy and quick; it only takes 20 minutes! To begin, take out a pair of kitchen shears, a cutting board, silicone kitchen tongs, and a large skillet.
This recipe will make around 4 servings! See my guide for how much lobster to serve per person to decide if you need more!
- Remove the lobster tail meat from the shell. Make sure that your 6 medium-sized lobster tails are thawed. Start with your lobster tails on their back, then cut down the full length of the underside of the tail until you reach the fin with kitchen shears. Remove the lobster meat gently in one piece by wiggling it out of the shell. Set aside. *Wear kitchen gloves to protect yourself from the sharp shell.
- Saute. Take out a large skillet and heat it over medium-low heat with the ¾ cup butter and heat until melted. Add 1 tablespoon of minced garlic and stir in the butter for about 1 minute or until the garlic becomes fragrant.
- Season. Pat the lobster tails dry with paper towels and season on all sides with ¼ teaspoon each of salt & pepper.
- Poach. Add the lobster tails and cook on each side for 2-4 minutes or until the meat is translucent. Work in batches so you don't overcrowd your skillet, and repeat until each lobster tail is cooked. Set aside.
- Serve. Garnish with fresh dill or parsley and serve with the melted butter sauce from the pan and lemon wedges.
These tasty poached lobster tails pair well with sides like roasted green beans, rice pilaf, or a light cucumber vinegar salad! For more side ideas, check out my full collection on what to serve with lobster tails, like my drawn butter or Bloves sauce. Enjoy!
💭 Angela's Tips & Recipe Notes
- If desired, you can use frozen lobster tails for this recipe. However, I highly recommend picking up fresh tails from your local grocery store. Avoid any tails that are discolored, slimy, or have a strong odor.
- Wear kitchen gloves when removing the lobster meat from the sharp shell. You'll want to rinse the lobster meat under cold water to help remove any debris or shell fragments. Also, remove the digestive tract (or vein) for the best flavor results.
- Make sure not to overcook the lobster tails, or the meat will become rubbery and undesirable.
🥡 Storing & Reheating
Store your cooled leftovers in a shallow airtight container in the refrigerator and enjoy them within 2-3 days.
Freezing Butter Poached Lobster
If you have any leftover lobster meat that you won't eat any time soon, you can place it in a heavy-duty resealable storage bag and squeeze out any excess air. Write the date on the bag and freeze it for up to 3-6 months. Defrost in your refrigerator overnight before reheating.
Reheating Poached Lobster Tails
Lobster meat is best when eaten immediately because the more you reheat it, the tougher it can become.
However, if you have leftovers to reheat, preheat your oven to 350°F (175°C) and place the meat in a baking dish with a splash of water. Cover the dish with foil and cook for 5-10 minutes.
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❓ Recipe FAQs
The lobster tails are done cooking when the meat is opaque and firm to the touch, which should take around 2-4 minutes per side. You can also check the internal temperature of the lobster tail with a digital meat thermometer, which should read 140°F (60°C).
If desired, you can serve your lobster tails with drawn butter, bloves seafood dipping sauce, melted butter, lemon wedges, and fresh herbs! You can also use the poached lobster meat in salads, pasta dishes, or paired with grilled steak or more seafood!
Technically, you can use frozen lobster tails for this recipe if you completely thaw them beforehand. Place them in the refrigerator for about 12 hours (overnight) or thaw them under cold water. I highly recommend using fresh lobster tails for the best flavor results if you can find them at your local grocery store or seafood market.
🦞 Best Lobster Recipes To Make
- Smoked Lobster Tails - These smoked lobster tails are slathered in a delicious Cajun-seasoned butter!
- Lobster Mac & Cheese Burger - This hearty burger features a pan-seared lobster and mac & cheese patty!
- Broiled Lobster Tails - This seafood main course is bound to impress any seafood fans in your life!
- Lobster Artichoke Dip - If you are looking for a delicious dip to make for your next party, my lobster artichoke dip is sure to be a hit!
- Lobster Breakfast Sandwich - This flavorful breakfast sandwich is perfect for your next family brunch!
- Lobster Chowder - A tasty and hearty chowder with tender lobster, bacon, and roasted corn!
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📖 Recipe Card
Poached Lobster Tails
Ingredients
- 6 medium lobster tails
- ¼ teaspoon each, salt & pepper (to taste)
- ¾ cup butter
- 1 tablespoon garlic (minced)
- fresh dill (or parsley, as a garnish)
- lemon wedges (for serving)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Start with your lobster tails on their back. Cut down the full length of the underside of the tail until you reach the fin with kitchen shears. Remove the lobster meat gently in one piece by wiggling it out of the shell. Set aside. *Make sure to wear kitchen gloves to protect yourself from the sharp shell.
- Take out a large skillet and heat it over medium-low heat. Add the butter and heat until melted. Add minced garlic and stir in the butter for about 1 minute or until the garlic becomes fragrant.
- Pat the lobster tails dry with paper towels and season on all sides with salt & pepper.
- Add the lobster tails and cook for 2-4 minutes on each side or until the meat is translucent. Work in batches so that you don't overcrowd your skillet and repeat until each lobster tail is cooked. Set aside.
- Garnish with fresh dill or parsley and serve with the melted butter sauce from the pan and lemon wedges.
Notes
- If desired, you can use frozen lobster tails for this recipe, however, I highly recommend picking up fresh tails from your local grocery store. Avoid any tails that are discolored, slimy, or have a strong odor.
- Wear kitchen gloves when removing the lobster meat from the sharp shell. You'll want to rinse the lobster meat under cold water to help remove any debris or shell fragments. Also, go ahead and remove the digestive tract (or vein) for the best flavor results.
- Make sure to not overcook the lobster tails or the meat will become rubbery and undesirable.
- To store: Store your cooled leftovers in an airtight container in the refrigerator and enjoy them within 2-3 days.
- To freeze: If you have any leftover lobster meat that you won't eat any time soon, you can place it in a heavy-duty resealable storage bag and squeeze out any excess air. Write the date on the bag and freeze it for up to 3-6 months. Defrost in your refrigerator overnight before reheating.
- To reheat: Lobster meat is best when eaten right away because the more you reheat the meat, the tougher it can become. However, if you do have leftovers to reheat, preheat your oven to 350°F (177°C) and place the meat in a baking dish with a splash of water. Cover the dish with foil and cook for 5-10 minutes.
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