Lemon Butter Poached Lobster Tails

Ingredients

• 2 pieces Live Lobster (about 1.5‑2 lb each, fresh or thawed frozen)
• 1 cup Unsalted Butter (cut into cubes, preferably clarified for stability)
• 1/4 cup Lemon Juice (freshly squeezed)
• 1 teaspoon Fresh Tarragon (finely chopped; optional but adds classic flavor)
• 1/2 teaspoon Kosher Salt (to season the poaching liquid)
• 1/4 teaspoon Freshly Ground Black Pepper (to taste)

Instructions

1. Prepare the Lemon‑Butter Poaching Liquid

   In a saucepan, bring 1/4 cup lemon juice to a gentle boil, then whisk in the cubed butter a few pieces at a time until fully melted.

   Time: PT5M

   Temperature: Low to medium heat, keep liquid between 160‑180°F

2. Add Aromatics

   Stir in the chopped tarragon, salt, and pepper. Keep the heat low and continue stirring until the sauce is smooth and creamy.

   Time: PT2M

   Temperature: Low (160‑180°F)

3. Remove Lobster Meat from Shells

   Place each lobster on its back, use kitchen scissors to cut down the belly from the tail to the head, then carefully pry open the shell and pull out the meat in one piece if possible.

   Time: PT5M

4. Poach the Lobster in Butter Sauce

   Lower the sauce temperature to a gentle simmer (160‑180°F). Gently slide the lobster meat into the butter bath. Cook until the internal temperature of the meat reaches 140‑145°F.

   Time: PT5M

   Temperature: 160‑180°F

5. Plate and Serve

   Using tongs, lift the lobster meat onto a warm plate, spoon the remaining lemon‑tarragon butter sauce over the top, and garnish with a sprig of fresh tarragon if desired.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

5 g

Fat

20 g

Fiber

0 g