Easy Garlic Butter Poached Lobster Tails
Indulge in tender, buttery lobster tails poached to perfection in garlic and lemon, perfect for a cozy weeknight dinner.
Ingredients
Lobster Tails
- 4 pieces lobster tails (6 to 8 ounces each), thawed if frozen split through the top shell for easier serving
Butter and Oil
- 6 tablespoons unsalted butter or use 4 tablespoons butter plus 2 tablespoons olive oil for a lighter option
Garlic and Lemon
- 3 large cloves garlic, minced for luminous, savory aroma
- 2 tablespoons fresh lemon juice brightens the rich butter
- 1 teaspoon lemon zest optional, for extra citrus perfume
Seasoning and Herbs
- 1 tablespoon finely chopped fresh parsley for color and freshness
- 1/2 teaspoon smoked paprika adds depth and a subtle warmth
- to taste salt and freshly ground black pepper
- pinch red pepper flakes optional, for a gentle bite
Instructions
Preparation
- With kitchen shears, cut the top of the lobster tail shell lengthwise and gently pry the shell open. Loosen the meat from the shell and rest it on top, keeping it attached at the base. Pat dry and season lightly with salt, pepper, and a sprinkle of smoked paprika.
Make the Garlic Butter
- In a wide skillet over low heat, melt the butter slowly. Add minced garlic and cook gently for 1 to 2 minutes until fragrant and soft — not browned.
Add Lemon and Herbs
- Stir in lemon juice, lemon zest, and half the parsley. Keep the heat low; you want warm, shimmering butter rather than a boil.
Poach the Lobster
- Place lobster tails meat-side down in the butter mixture. Cover the skillet and poach gently for 4 to 6 minutes, then flip meat-side up and spoon the butter over. Cook another 2 to 4 minutes until the meat is opaque and registers about 140 to 145 degrees Fahrenheit.
Finish with Butter-Basting
- Remove from heat and baste the tails with the buttery sauce. Sprinkle the remaining parsley and a pinch of red pepper flakes. Serve immediately with extra lemon wedges on the side.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Gently reheat in a skillet with a splash of butter. Cooked lobster freezes well for up to 2 months. Prepare the garlic butter sauce in advance for quick assembly at mealtime.