Description
This butter poached lobster recipe brings together fresh lobster meat, quality butter, and white wine to create an elegant dish perfect for special occasions. The gentle poaching technique will give you tender lobster that soaks up all the rich, buttery goodness.
Your kitchen can become a gourmet restaurant with this delicate butter poached lobster recipe. Succulent lobster meat combines with a luxurious butter poaching liquid that gets an extra depth of flavor from white wine.
Ingredients
- Fresh or thawed lobster meat (tails, knuckles, or claws).
- 1 cup (2 sticks) unsalted butter, cut into 1 TBSP pieces.
- 1/3 cup dry white wine (Sauvignon Blanc, Pinot Grigio, or Chardonnay).
- 2 cloves garlic, smashed.
- Sea salt to taste.
- Fresh lemon juice.
- Fresh herbs for garnish.
Instructions
- Prepare the Butter Base
- Put wine and butter in a small saucepan over low heat
- Let butter melt completely while keeping temperature low
- Keep an eye on it to prevent the butter from boiling
- Temperature Control
- Keep butter temperature between 160-175°F
- A thermometer helps with precise control
- Don’t let the mixture boil
- Cook the Lobster
- Place lobster meat in the warm butter mixture
- Cook for 4-5 minutes on the first side
- Flip gently and cook another 4-5 minutes
- The meat should become opaque and firm
- Finishing Touches
- Take out the lobster once cooked through
- Add sea salt if needed
- Squeeze fresh lemon juice
- Add fresh herbs as garnish
Notes
– Make-Ahead Tips: Serve this dish right after cooking
– Storage: Keep leftovers in poaching liquid for 2-3 days in refrigerator
– Reheating: Heat gently over low heat in the poaching liquid
– Important: A white protein substance (pellicle) might appear – though edible, you can avoid it by maintaining proper temperature
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Seafood
- Method: Poaching
- Cuisine: American