10 Minute Butter Poached Lobster Tails

Close-up of a butter poached lobster tail in garlic cream sauce, garnished with herbs and served on a white plate.

4.58 from 7 votes

10 Minute Butter Poached Lobster Tails

10 Minute Butter Poached Lobster Tail in butter wine sauce is a rich, indulgent and romantic lobster tail dinner recipe that is simple and done in less than 10 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Seafood

Cuisine: Italian

Keyword: lobster, one pot dinner, one pot seafood, seafood, special occasion, valentines

Servings: -4

Author: Courtney O'Dell

Equipment

Zulay Metal 2-In-1 Lemon Lime Squeezer - Hand Juicer Lemon Squeezer Gets Every Last Drop - Max Extraction Manual Citrus Juicer - Easy-to-Use Lemon Juicer Squeezer - Heavy-Duty Lemon Squeezer Manual
Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black

Ingredients

2-4 lobster tail cut in half or removed from shell
salt and pepper to taste
5 oz butter
¼ cup diced garlic
½ cup white wine or stock
1 lemon sliced into thin rounds, and then wedges

Instructions

Cut lobster tails down the middle, and then gently peel back lobster tail shell, slowly coaxing meat from the shell. OR cut tails in half, in shell, lengthwise.
Salt and pepper lobster tails, and set aside.
In a large, heavy pot, heat butter and garlic on medium high heat until garlic is soft and browned - about 1 minute.
Stir in white wine.
Add lobster tails to pan, and increase heat to medium high, to a gentile rolling boil.
Ladle sauce over lobster tails and flip over to all sides to help lobster cook faster.
Stir sauce frequently to prevent it from breaking.
When lobster is slightly curled up into itself and is opaque and bright red on the bottom side, it is done - do not overcook. (If in shell, shell will be bright red and meat will be bright white and opaque.)
Remove from heat and serve!

Nutrition

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