Butter Poached Lobster Tails with Lemon Cream Sauce

Butter Poached Lobster Tails with Lemon Cream Sauce is a luxurious, restaurant-quality dish you can make at home. Here’s a step-by-step recipe to guide you:

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🦞 Butter Poached Lobster Tails with Lemon Cream Sauce

🧈 Ingredients:

For the Lobster:

• 2–4 lobster tails (about 5–6 oz each)

• 1 cup unsalted butter (2 sticks), cut into cubes

• 2 garlic cloves, smashed

• 1 small shallot, finely chopped

• 1 sprig thyme (optional)

• Salt, to taste

For the Lemon Cream Sauce:

• 1 tbsp unsalted butter

• 1 garlic clove, minced

• 1/4 cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)

• 1/2 cup heavy cream

• 1 tbsp lemon juice (plus zest for garnish)

• Salt and pepper, to taste

• Fresh chives or parsley, chopped (optional)

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🔪 Instructions:

Step 1: Prep the Lobster Tails

1. Use kitchen scissors to cut down the top shell of each lobster tail.

2. Gently pull the meat out of the shell, keeping it attached at the base.

3. Remove the vein if visible and rinse lightly. Pat dry.

Step 2: Make the Lemon Cream Sauce

1. In a small saucepan, melt 1 tbsp butter over medium heat.

2. Add the minced garlic and sauté for 30 seconds.

3. Pour in the wine and let it reduce by half (about 2–3 minutes).

4. Stir in heavy cream and lemon juice. Simmer gently for 3–5 minutes until slightly thickened.

5. Season with salt and pepper. Keep warm over very low heat.

Step 3: Butter Poach the Lobster

1. In a wide saucepan or skillet, melt butter over low heat with smashed garlic, shallot, and thyme.

2. Keep the butter around 160–180°F (70–80°C) — don’t let it brown or boil.

3. Add the lobster tails and poach gently for 5–8 minutes, turning occasionally, until meat is opaque and tender.

Step 4: Serve

1. Plate the lobster tails, spoon lemon cream sauce over the top.

2. Garnish with lemon zest and fresh herbs.

3. Serve with mashed potatoes, risotto, or crusty bread.

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🍷 Pairing Suggestion:

A crisp Chardonnay, Champagne, or Sauvignon Blanc works beautifully with the richness of the butter and the brightness of the lemon.

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