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I'm sharing my go-to method for butter-poached lobster tails, a standout dish I love making. It's a straightforward approach that brings out the best in this fancy seafood through gentle cooking. The lobster turns incredibly soft and juicy, wrapped in a garlic butter that highlights its natural sweetness.
Elegant yet straightforward dinner option
What I really enjoy about this dish is how it works for special events while being super easy to make. You'll have a restaurant-worthy meal ready in under 30 minutes with just a handful of quality items. When that lobster melts in your mouth with its buttery garlic coating, you'll be in food heaven.
Key components needed
- The butter: 180g of premium unsalted butter
- The lobsters: 6 medium-sized tails
- The garlic: 4 cloves finely chopped
- The salt: A bit of coarse salt
- The pepper: Freshly ground black pepper
- The finishing touch: Fresh parsley and lemon wedges for serving
My simple step-by-step approach
- Getting the lobster ready
- I carefully flip the tail and cut the shell using kitchen scissors. I gently pull out the meat, take out the dark vein, and pat dry with paper towels before adding seasoning.
- The garlic butter
- I slowly melt my butter in a nice pan then mix in my chopped garlic until the kitchen smells amazing.
- The poaching
- I put my lobster tails in this fragrant butter for 2-4 minutes per side, spooning the butter over them until the meat turns pearly white.
- The plating
- I arrange my lobsters with fresh lemon and parsley. I offer the melted butter on the side so everyone can dip each bite.
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Delicious side pairings
I like to serve these lobster tails with an arugula and spinach mix or some crusty bread for soaking up the butter. For a refreshing contrast, I'll go with a green bean and feta salad or crunchy asparagus. A glass of dry white wine such as Sauvignon or Chardonnay pairs wonderfully with this meal.
Frequently Asked Questions
- → Why keep the heads and shells on shrimp?
- They pack a lot of flavor! They boost the dish’s taste while cooking and add depth to the shrimp.
- → How do I cook shrimp perfectly?
- Don’t overcook them! About 3-4 minutes per side is ideal for golden, juicy shrimp.
- → Can I make the butter ahead of time?
- Sure, you can prep the garlic-parsley butter up to two days early. Store it in the fridge and bring it out 30 minutes before use.
- → What’s the best pan to use for this?
- Go for a cast-iron or grill pan—they hold heat well. Heat it up fully before adding the shrimp.
- → What’s the best way to serve this dish?
- Serve hot shrimp with melted butter and lemon wedges. Pair with crusty bread to scoop up the tasty garlic butter.