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!
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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.