Is this lobster tail recipe Whole30 and Paleo compliant?

Yes! Just follow the recipe card as-is with ghee, salt, and pepper.

Do you crack the lobster tails before poaching?

This is up to your personal preference! We love to get the messy part out of the way before cooking, so we crack and pull the lobster meat out first. You can cook the lobster tails with the shell still on, but it will take a little longer and the shells will be a little buttery and slippery to handle after cooking.

Can I use the lobster tail shells for anything?

Absolutely! These are perfect for making seafood stock . If you have all the ingredients on hand you can make it right away or store them in an airtight container in the freezer until you are ready to use them.

Butter Poached Lobster

Description

A simple, but decadent butter poached lobster recipe! This holiday or date night dish is sure to impress!

Ingredients

Scale

1/4 cup ghee (sub butter), plus additional for dipping
2 or more cold water lobster tails, thawed
kosher salt
ground black pepper

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Instructions

Using a pair of sharp kitchen shears, cut down the underside of the lobster tail.
Using your hands, pull apart the shell and fully remove the lobster meat inside.
Place on a plate and pat dry with clean paper towels.
Repeat with all the lobster tails you are cooking. Sprinkle lightly with salt and pepper.
Add ghee (or butter) to a large cast iron skillet and bring to medium-high heat.
Once ghee is hot, carefully place lobster into pan and allow to cook 1-3 minutes per side or until meat is no longer translucent. Once fully cooked, remove, and place on plate.
If you are going multiple batches, add additional ghee to the pan, as necessary.
Serve immediately with additional melted ghee for dipping.

Notes

Amount: Feel free to cook as many lobster tails as you want!
Shells: You can certainly leave the tails on during the cooking process, it does add extra flavor to the dish. It really comes down to personal preference, I just like to be able to serve and eat right away. If you choose to leave the shells on while you cook just add an extra minute or two to the cook time.
Poaching Method: there are 3 different poaching methods – we are using the Shallow-Poach method here where the lobster isn’t fully submerged.