Butter-Poached Lobster Tail Over Angel Hair Pasta

Ingredients

• 2 tails Lobster Tails (fresh or thawed if frozen; keep meat whole)
• 6 oz Angel Hair Pasta (dry, preferably durum wheat)
• 2 sticks Unsalted Butter (for butter poaching (about 1 cup))
• 1 tablespoon Unsalted Butter (for crispy breadcrumb topping)
• 2 tablespoons Olive Oil (light drizzle for breadcrumbs and sautéing shallots)
• 4 cloves Garlic (1 grated for breadcrumbs, 1 smashed for poaching, 2 minced for sauce)
• 1 small Shallot (finely minced for sauce)
• 1/2 cup White Wine (dry, split between poaching and sauce)
• 2 tablespoons Fresh Tarragon (chopped; adds bright anise flavor)
• 1 whole Lemon (zest and juice used throughout)
• 1 cup Heavy Cream (full‑fat for richness)
• 1/2 cup Parmesan Cheese (freshly grated)
• 1 sprig Fresh Thyme (for poaching butter)
• 1 pinch Salt (adjust to taste)
• to taste Black Pepper (freshly cracked for garnish)
• 12 spears Asparagus (trimmed, blanched, ice‑shocked)
• 1/2 cup Panko Breadcrumbs (for crunchy topping)

Instructions

1. Make Crispy Panko Topping

   In a small saucepan melt 1 tbsp butter with a drizzle of olive oil over low heat. Grate 1 garlic clove directly into the butter, stir until fragrant. Add 1/2 cup panko and stir constantly until golden and toasted, about 3‑4 minutes. Remove from heat, stir in chopped tarragon, a pinch of salt and optional lemon zest. Set aside.

   Time: PT5M

2. Blanch Asparagus

   Trim the woody ends of 12 asparagus spears. Bring a large pot of heavily salted water to a boil. Drop the spears in and cook 2‑3 minutes until bright green and just tender. Transfer immediately to an ice‑water bath for 1 minute, then pat dry with paper towels.

   Time: PT8M

   Temperature: 212°F

3. Prepare Lobster Meat

   Using kitchen shears, cut down the top of each lobster shell from the wide end to the tail fin. Pry open gently and lift the meat out in one piece, keeping the tail intact. Remove any visible vein, pat the meat dry, and set aside.

   Time: PT5M

4. Butter‑Poach Lobster Tails

   In a small saucepan melt 2 sticks (10 tbsp) unsalted butter over very low heat. Add a sprig of thyme, lemon zest, a smashed garlic clove and a splash of white wine. Heat until the butter is fully melted with tiny lazy bubbles (160‑180°F). Reduce heat to low, add the lobster tails curve‑side up and baste continuously with the butter using a spoon. After 3 minutes flip and continue basting for another 3‑5 minutes. Total poach time 6‑8 minutes, or until internal temperature reaches 135°F and meat is opaque and firm.

   Time: PT18M

   Temperature: 160‑180°F

5. Strain and Reheat Poaching Butter

   Remove the lobster and set aside to rest. Strain the poaching butter through a fine mesh strainer to discard garlic, thyme, and zest. Return the clear butter to the pan and gently simmer for 2‑3 minutes to re‑heat and kill any potential bacteria from the raw lobster.

   Time: PT3M

   Temperature: low simmer

6. Prepare Lemon Tarragon Cream Sauce

   In a skillet heat 1 tbsp olive oil over medium heat. Add the minced shallot and minced garlic; sauté until soft and jammy, about 3 minutes. Deglaze with 1/4 cup white wine and reduce by half. Stir in 1 cup heavy cream, the juice and zest of the lemon, and simmer 2‑3 minutes. Add 1/2 cup grated Parmesan and 2 tbsp chopped tarragon; whisk until the cheese melts and the sauce coats the back of a spoon. Season lightly with salt and pepper.

   Time: PT20M

   Temperature: medium

7. Cook Angel Hair Pasta

   Bring a large pot of heavily salted water to a rolling boil. Add 6 oz angel hair pasta and cook 90 seconds, or until al dente. Reserve 1/2 cup pasta water, then drain the pasta.

   Time: PT12M

   Temperature: 212°F

8. Combine Pasta and Sauce

   Add the drained pasta directly to the skillet with the cream sauce. Pour in a splash of reserved pasta water and toss over medium heat until the noodles are fully coated and the sauce clings, about 3‑4 minutes.

   Time: PT5M

   Temperature: medium

9. Plate and Garnish

   Twirl a nest of pasta onto each serving plate. Lay a butter‑poached lobster tail on top, arrange a few blanched asparagus spears beside it, and drizzle the strained poaching butter over the lobster and pasta. Sprinkle the crispy panko topping in a crescent shape, finish with extra lemon zest, cracked black pepper and optional micro‑greens.

   Time: PT5M

Nutrition Facts

Calories

800

Protein

45g

Carbohydrates

45g

Fat

45g

Fiber

3g

Ingredient Substitutions

• Instead of Angel Hair Pasta: spaghetti, linguine
• Instead of Unsalted Butter: clarified butter, ghee
• Instead of Unsalted Butter: margarine
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Garlic: garlic powder (use less)
• Instead of Shallot: red onion
• Instead of White Wine: dry vermouth, chicken broth with a splash of lemon
• Instead of Fresh Tarragon: fresh basil, fresh dill
• Instead of Lemon: lime
• Instead of Heavy Cream: half‑and‑half (thicker), evaporated milk (less rich)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Fresh Thyme: dried thyme (1/4 tsp)
• Instead of Asparagus: green beans
• Instead of Panko Breadcrumbs: regular breadcrumbs

Equipment Needed

• Small Saucepan
• Large Pot
• Skillet or Sauté Pan
• Fine Mesh Strainer
• Kitchen Shears
• Tongs
• Ladle
• Cutting Board
• Chef’s Knife
• Measuring Cups and Spoons
• Timer
• Serving Plates

Critical Steps — Do Not Skip

• Butter poach lobster tails until opaque and 135°F internal temperature
• Strain and gently re‑simmer poaching butter to ensure safety
• Create the lemon‑tarragon cream sauce without letting it boil
• Toss pasta with sauce and pasta water for a silky coating
• Prepare the crispy panko topping for texture contrast

Chef Tips from the Video

• Use fresh tarragon for the brightest flavor; dried tarragon can be bitter
• Pat the lobster meat dry before poaching to help the butter adhere
• Reserve extra pasta water; it’s the secret to a glossy sauce
• A pinch of lemon zest in the breadcrumb topping adds a surprising citrus lift

Troubleshooting

Storage

Refrigerator: Store leftover sauce, pasta, and lobster separately in airtight containers for up to 2 days. Reheat gently over low heat.

Freezer: Raw lobster can be frozen; poached lobster is best eaten same day and should not be refrozen.

Room temperature: Do not leave cooked lobster or cream sauce at room temperature for more than 2 hours.

Make-Ahead Tips

• Poach the lobster tails up to 30 minutes ahead; keep warm in a low oven (200°F) and re‑baste with warm butter before serving
• Prepare the cream sauce a day ahead, cool quickly, store in the fridge and gently reheat, adding a splash of cream if it thickens
• Toast the panko topping and store in an airtight container; add to the dish just before plating

Frequently Asked Questions