Butter Poached Lobster
A simple, but decadent butter poached lobster recipe! This holiday or date night dish is sure to impress!
Ingredients
- 1/4 cup ghee sub butter, plus additional for dipping
- 2 or more cold water lobster tails thawed
- kosher salt
- ground black pepper
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.
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