Butter-Poached Lobster Tail with Garlic Herb Sauce

Elijah Grounds

This Butter-Poached Lobster Tail recipe is a luxurious take on a seafood classic, inspired by French culinary technique with a modern flair. The rich, silken texture of lobster gently poached in aromatic butter is accentuated by a vibrant garlic herb sauce. It’s a dish that transforms any dinner into an occasion and showcases the elegance of minimalist, ingredient-focused cooking.

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Prep Time 30

Cook Time 20

Total Time 50

Course Main Course

Cuisine French

Servings portions

Calories 924 kcal

Equipment

Sharp kitchen scissors
Saucepan
Small mixing bowl
Tongs
Thermometer (optional)

Ingredients

For the Lobster Tails:

2 pieces fresh lobster tails 6–8 ounces each, shell on
1 cup unsalted butter preferably European-style for higher butterfat
2 cloves garlic crushed
1 sprig fresh thyme
½ teaspoon Kosher salt plus more to taste
¼ teaspoon freshly ground black pepper

For the Garlic Herb Sauce:

2 tablespoons unsalted butter
1 clove garlic minced finely
1 teaspoon fresh lemon juice
1 tablespoon fresh parsley finely chopped

Instructions

Using sharp kitchen scissors, carefully cut the top shell lengthwise down the center of each lobster tail. Gently loosen the meat from the shell with your fingers or a spoon, keeping the meat attached at the tail base. Lift the meat over the shell to rest on top for presentation.
In a shallow saucepan over low heat (around 160°F / 71°C), melt 1 cup of butter with crushed garlic and the thyme sprig. Do not let it brown. Once melted and aromatics have infused (about 5 minutes), season lightly with salt and pepper.
Gently lower the lobster tails, shell side down, into the butter using tongs. Baste the exposed meat with hot butter. Poach gently for 12–15 minutes, turning occasionally, until meat is opaque and tender.
While lobster poaches, prepare the garlic herb sauce. In a small pan, melt 2 tablespoons butter over medium-low heat. Add minced garlic and cook for 1 minute, until fragrant. Stir in lemon juice and parsley, remove from heat.
Remove lobster from poaching butter and let drain. Plate over a swirl of garlic herb sauce, spoon more sauce over the top, and garnish with a sprig of parsley or microgreens for color contrast.

Notes

For faster poaching, cut each lobster tail down the underside as well to allow quicker cooking through.
If you don’t have fresh thyme, a pinch of dried thyme will work, but use sparingly for balance.
Use a thermometer to keep the butter between 160°F–180°F for optimal poaching without frying.

Nutrition

Calories: 924kcalCarbohydrates: 2gProtein: 2gFat: 103gSaturated Fat: 66gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 4gCholesterol: 275mgSodium: 602mgPotassium: 71mgFiber: 0.3gSugar: 0.2gVitamin A: 3380IUVitamin C: 6mgCalcium: 46mgIron: 0.3mg

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