Easy Garlic Butter Poached Lobster Tails
A quick and indulgent recipe for buttery poached lobster tails, infused with garlic and lemon, perfect for any occasion.
Ingredients
For the lobster
- 4 pieces lobster tails (6–8 ounces each), thawed if frozen Split down the top shell for easy serving.
For the sauce
- 6 tablespoons unsalted butter Or use dairy-free butter for a vegan-friendly style.
- 4 cloves garlic, finely minced Bright and aromatic.
- 2 tablespoons freshly squeezed lemon juice Balances the richness.
- 1/4 cup dry white wine or seafood stock Adds depth (optional).
- 1 tablespoon fresh parsley, chopped For color and freshness.
- 1/2 teaspoon smoked paprika For warmth and a kiss of color.
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
Preparation
- Using kitchen shears, cut the top of the lobster shell lengthwise and gently pry the meat up so it sits on top of the shell. Pat dry and season lightly with salt and pepper.
Cooking
- In a deep skillet over medium-low heat, melt the butter with the minced garlic. Let the garlic become fragrant but not browned.
- Stir in the lemon juice, wine or stock if using, and smoked paprika. Simmer gently for a minute to marry the flavors.
- Nestle the lobster tails meat-side down into the butter, then spoon some of the buttery sauce over the tops. Reduce heat to low, cover the skillet, and poach for 6–8 minutes for smaller tails, or 8–12 minutes for larger ones.
- Remove the lid, baste each tail with the butter sauce one last time, and sprinkle with fresh parsley. Squeeze extra lemon if desired.
- Transfer to a warm platter, pour remaining butter sauce over the tails, and serve immediately with lemon wedges.
Notes
Make it spicy: add a pinch of red pepper flakes to the butter for a warm kick. Use less butter and more broth for a healthier swap. Serve with sides like buttery mashed potatoes or a crisp green salad.