**Butter-Poached Lobster: A Decadent Delicacy From the Sea**
Indulge in the ultimate luxury seafood dish with our Butter-Poached Lobster recipe. This mouth-watering meal is not only easy to make, but will impress even the most discerning of seafood connoisseurs.
Lobster has been a celebrated dish since the ancient times, gracing the tables of royalty and the wealthy. In the early days of the lobster industry in America, the catch of this crustacean was so abundant and common that it was often used as fertilizer before people began to realize its great taste. Today, lobster is revered as a delicacy and its sweet, succulent meat is enjoyed by all.
Our recipe elevates the natural flavors of lobster meat, intensifying the richness by poaching it in a generous amount of high-quality butter and aromatic garlic. The addition of paprika adds a light, smoky hint to the buttery lobster.
To prepare Butter-Poached Lobster, start by carefully cooking the lobster tails for just a minute or two until the shells turn a beautiful pink color, then set the meat aside. In a large skillet, melt butter and add minced garlic, allowing the flavors to meld together. Add the lobster meat and paprika, cooking for only a few minutes until the meat turns tender and succulent.
Garnished with fresh lemon wedges that cut through the richness, Butter-Poached Lobster is a mouthwatering delicacy that will tantalize your taste buds. Try this decadent recipe for your next special occasion or dinner party and indulge in the ultimate seafood experience.
*Note: For even more indulgence, melt a bit of extra butter to drizzle over the top of the finished lobster before serving.*
Ask the Chef: Pro Tips for making Butter-Poached Lobster
Choose Good Quality Lobster
Using fresh, high-quality lobster is key to a successful dish. If you can, visit a local seafood market to select and purchase live lobsters to ensure the freshest possible meat.
Be Careful Not to Overcook the Lobster
Overcooked lobster can quickly become tough and rubbery. Be sure to watch your timing when boiling the lobster tails initially, and then when cooking them in the butter sauce. Take them out just when the meat turns opaque and still has some translucency in the middle. That should take just 2-3 minutes.
Keep the Butter Hot, Not Browned
Melting the butter in a skillet should be done slowly and over low heat, taking care that it does not brown or burn. This will keep the butter from separating and becoming oily.
The Garlic and Paprika Add Extra Flavor
Garlic and paprika add an extra layer of flavor to the buttery poached lobster. Be sure to cook the garlic until fragrant but not browned or burnt as that can create a bitter taste.
Serve with Fresh Lemon
Lobster pairs well with fresh lemon wedges, providing a bright, citrusy flavor to contrast against the rich, buttery lobster meat.
Consider Adding Herbs
Consider chopping up fresh herbs like parsley or tarragon and sprinkling them over the cooked lobster for an extra layer of flavor.
How Many Calories are in Butter-Poached Lobster?
4 Servings per Recipe
- Total Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Cholesterol: 230mg
- Sodium: 390mg
- Total Carbohydrates: 1g
- Dietary Fiber: 0g
- Total Sugars: 0g
- Added Sugars: 0g
- Protein: 22g
What Drinks Pair Best with Butter-Poached Lobster?
Wine pairing: A buttery, rich lobster dish such as this would pair well with a full-bodied Chardonnay. The wine’s oaky notes complement the garlic and paprika, while the acidity cuts through the richness of the butter.
Beer pairing: I would suggest pairing a Belgian Tripel with Lobster Poached in Butter. A Belgian Tripel has the effervescence and spiciness to cut through the richness of the butter, while also complimenting the delicate flavor of the lobster. Additionally, the citrus notes in the beer would pair well with the lemon wedges.
Cocktail pairing: Pair this dish with a classic Martini, made with gin or vodka, stirred or shaken, with a twist of lemon peel. The clean and crisp flavors of the Martini will complement the buttery richness of the lobster poached in butter.
How to Make Butter-Poached Lobster
- 4 lobster tails
- 1/2 cup unsalted butter
- 1 garlic clove, minced
- 1/4 teaspoon paprika
- Lemon wedges, for serving
- Bring a large pot of salted water to a boil.
- Add the lobster tails to the pot and cook for 1-2 minutes or until the shells are pink.
- Remove the lobster tails from the water and use kitchen shears to cut through the top of shells to expose the meat.
- Remove the meat from the shells and set it aside.
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook until fragrant, about 1 minute.
- Add the lobster meat to the skillet, sprinkle with paprika, and cook for 2-3 minutes, stirring occasionally, until cooked through.
- Remove from heat and serve with lemon wedges.