Butter Poached Lobster Tails from Lobster Gram

Ingredients

• 1 stick Unsalted Butter (high‑quality, cut into cubes)
• 1 each Small Onion (peeled and finely chopped)
• 1 each Celery Stalk (chopped)
• 1 each Small Carrot (peeled and chopped)
• 1 each Shallot (peeled and chopped)
• 2 each Garlic Cloves (crushed)
• 1 cup Chardonnay (or slightly sweet white wine) (dry to semi‑dry, optional substitute with Sauvignon Blanc)
• 1 cup Low‑Sodium Chicken Stock (store‑bought or homemade)
• 1 tablespoon Fresh Lemon Juice (squeezed from a fresh lemon)
• 4 tail Lobster Tails (6‑7 oz each, shells intact)
• to taste pinch Salt (preferably kosher or sea salt)
• a pinch pinch Cayenne Pepper (adds subtle heat)

Instructions

1. Prepare Ingredients

   Peel and finely chop the onion, carrot, celery, shallot, and crush the garlic. Measure the wine, chicken stock, lemon juice, and have the butter cut into cubes ready.

   Time: PT10M

2. Briefly Poach Lobster Tails

   Bring a pot of salted water to a gentle simmer. Add the lobster tails, poach for 2 minutes, then remove with tongs and set aside; the meat should still be slightly raw in the center.

   Time: PT5M

   Temperature: medium-high

3. Sauté Vegetables in Butter

   Melt half the butter (about 4 Tbsp) in a saucepan over medium heat. Add the onion, carrot, celery, shallot, and garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium

4. Deglaze with Wine

   Increase heat slightly and pour in the Chardonnay. Stir to loosen any browned bits, then let the wine simmer for 2 minutes to reduce slightly.

   Time: PT2M

   Temperature: medium-high

5. Add Stock and Reduce

   Add the chicken stock, bring the mixture to a boil, then reduce to a gentle simmer. Let it reduce by about half, approximately 10 minutes, until the sauce thickens and coats the back of a spoon.

   Time: PT10M

   Temperature: medium-high

6. Strain the Sauce

   Place a fine mesh strainer over a heat‑proof bowl. Pour the reduced mixture through, pressing the solids with the back of a spoon to extract as much liquid as possible. Discard the solids.

   Time: PT3M

7. Return Sauce to Pan

   Return the strained butter‑wine reduction to the clean saucepan and reheat over medium heat until just warm.

   Time: PT2M

   Temperature: medium

8. Finish Lobster in Sauce

   Add the poached lobster meat to the pan, meat‑side down. Cook for 1–1.5 minutes, then flip and cook another 1–1.5 minutes until the meat is opaque and just cooked through. Do not overcook.

   Time: PT3M

   Temperature: medium

9. Finish the Sauce

   Stir in the remaining butter cubes, fresh lemon juice, a pinch of salt, and a pinch of cayenne pepper until the butter melts and the sauce becomes glossy.

   Time: PT1M

   Temperature: medium

10. Plate and Serve

    Transfer each lobster tail to a warm plate, spoon the butter‑wine sauce over the meat, and serve immediately with crusty bread or a simple green salad.

    Time: PT2M

Nutrition Facts

Calories

400

Protein

30g

Carbohydrates

5g

Fat

22g

Fiber

1g