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Butter Poached Lobster Tails

 

Try this new method of preparing your tails, which has been growing in popularity in fine restaurants. The tail meat comes out incredibly tender and moist, with the sweet nutty flavor of butter blended with the savory hints from the vegetables.

Ingredients:

  • 1 stick of unsalted butter (8 Tbsp.)
  • 1 small onion, peeled and chopped
  • 1 stalk celery, chopped
  • 1 small carrot, peeled and chopped
  • 1 large shallot, peeled and chopped
  • 2 cloves garlic crushed
  • 1 cup slightly sweet white wine, such as Chardonnay or Riesling
  • 1 cup low-sodium chicken, fish or vegetable stock
  • salt to taste
  • cayenne pepper to taste
  • tablespoon of fresh lemon juice
  • Four 6-7 oz. thawed lobster tails (add it to your cart at the bottom of this page!)

Directions:

Place 4 Tbsp. of the butter in a 12” skillet or saucepan and turn the heat to medium. When butter is melted, add the onion, celery, carrot, shallot and garlic. Cook, stirring until the vegetables soften, about 10 minutes. Add the wine, turn the heat to high, and reduce the mixture by about half. Add the stock and reduce again until about 2 cup of liquid remains. Strain, pressing on the solids to extract as much liquid as possible, and set aside.(This can be done a day in advance; refrigerate.)

Butter Poached Lobster Tails Butter Poached Lobster Tails

Bring a pan (big enough to fit the tails) filled with an inch of water, to a boil and salt it well. Poach the tails in the shell for 2 minutes, and then remove. Run the tails under cold water; remove the meat from tails (along with any roe, which may still be black); the tails will still be pretty raw, which is how you want them. Cut into serving pieces. Rewarm the sauce (liquids only), add the lobster pieces to it and turn until cooked through and hot, 2 to 4 minutes. Transfer the lobster to a warm place and stir in the remaining 4 Tbsp. butter into the sauce. Add the lemon juice, salt and cayenne to taste. Spoon over lobster and serve. Makes 4 lobster tail servings.

  • crumbinator

    This was great. And now I'm 50% butter!

  • 2A Supporter

    The poaching temperature of the liquid should be between 160 to 180 degrees. Simmering is 185-200 and boiling is 212 degrees and above.

    Add the extra juices that run out while removing the Mears from the tail.

    I might also consider freezing leftover sauce to add to the first poaching liquid next time.


  • Terry pogue

    I'm planning on doing my lobster tails sous vide.