How long do you poach lobster in butter?

When making lobster poached butter , poach the lobster meat gently over low heat for about 8 to 10 minutes. The meat should turn opaque and firm, but not rubbery. Avoid high heat to prevent overcooking.

What is a butter poach?

A butter poach is a method of slowly cooking food—like lobster—in warm, clarified butter. For lobster poached butter , the gentle heat allows the meat to cook evenly while absorbing the rich flavor of the butter.

Why is lobster paired with butter?

Lobster and butter go hand in hand because butter enhances lobster’s natural sweetness and provides a silky mouthfeel. In lobster poached butter , the fat acts as both a cooking medium and flavor enhancer.

How to make lobster shell butter?

To make shell butter, simmer lobster shells in melted butter with garlic and herbs for 20–30 minutes. Strain the mixture, and you’ve got a flavorful base for your lobster poached butter or other seafood dishes.

Lobster Poached Butter – The Best 1-Pan Seafood Recipe Ever

Name: Lobster Poached Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 cup unsalted butter; 4 cold water lobster tails (about 4 ounces each); 2 cloves garlic smashed; Kosher salt as needed; 2 teaspoons freshly squeezed lemon juice; 2 tablespoons chopped fresh herbs chives, parsley, tarragon

Ingredients

Scale

1 cup unsalted butter
4 cold water lobster tails (about 4 ounces each)
2 cloves garlic smashed
Kosher salt as needed
2 teaspoons freshly squeezed lemon juice
2 tablespoons chopped fresh herbs chives, parsley, tarragon

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Instructions

Add the butter to a large sauté pan and heat over low heat, without stirring, until the butter melts and starts to foam, about 10 to 15 minutes. The milk solids will rise to the top. Use a spoon to skim them off and discard.
Pour the clarified butter into another bowl, leaving behind any remaining residue of milk solids that settled to the bottom of the pan.
To remove the raw meat from the lobster tail, use kitchen shears and cut lengthwise through the soft shell on the underside of the lobster tail. Hold the lobster tail cut side up, grasp the shell and crack the outer shell, pulling outward to expose the meat. Lift the meat from the shell and remove, discarding the shells or reserving them for stock. Remove the tail vein from the top of the tail if needed.
Clean the pan and add the clarified butter back to the pan. Warm the butter over medium-low heat, add the garlic and swirl the butter so it infuses with the garlic. reduce heat to low.
Add the raw lobster meat and slowly poach until just cooked through and the meat is firm, flipping once during cooking and spooning butter over the top, about 8 to 10 minutes total.
Season with salt and finish with lemon juice and chopped herbs. Serve.

Prep Time: 10 mins
Cook Time: 10 mins

Nutrition

Serving Size: 4
Calories: 475 kcal
Sodium: 275 mg
Fat: 47 g
Saturated Fat: 29 g
Trans Fat: 2 g
Carbohydrates: 1 g
Fiber: 0.04 g
Protein: 11 g
Cholesterol: 202 mg