Butter Poached Lobster Tails (Print-Friendly Version)

Lobster tails gently poached in garlic-truffle butter and served over linguine for a rich, elegant dish.

# What You'll Need:

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01 - 8 lobster tails (4 oz each)
02 - 2 tablespoons water
03 - 16 tablespoons cultured butter, cut into 16 pieces
04 - 4 garlic cloves, chopped
05 - 1/2 teaspoon truffle salt
06 - 1/2 teaspoon red pepper flakes
07 - 1 bay leaf
08 - 3 tablespoons freshly squeezed lemon juice
09 - 1/4 teaspoon freshly ground black pepper
10 - 1 pound linguine
11 - 1/4 cup chopped flat-leaf parsley

# How to Make It:

01 - Using kitchen shears, cut along the underside of each lobster shell. Gently separate the shell and remove the meat in one piece. If visible, remove the digestive tract.
02 - Set a 10-inch skillet over medium-low heat (180°F). Add water and heat slightly. Whisk in one piece of butter until melted, then whisk in a second piece.
03 - Add garlic, truffle salt, red pepper flakes, and bay leaf to the skillet, whisking until evenly incorporated.
04 - Gradually whisk in the remaining butter pieces, one at a time, letting each melt before adding the next. Keep temperature between 160°F and 189°F.
05 - Place lobster tails in a single layer in the skillet. Poach gently, turning every 1–2 minutes, until fully opaque, about 6 minutes total.
06 - If serving with pasta, cook linguine in well-salted boiling water until al dente, following package instructions.
07 - For bread service, sprinkle lemon juice, black pepper, and parsley directly over lobster in the skillet. For pasta, transfer lobster to a plate, discard bay leaf, stir lemon juice, pepper, and parsley into butter, toss with linguine, and top with lobster tails.

# Additional Tips:

01 - Cold-water lobster tails provide better flavor and texture than warm-water varieties.
02 - Defrost frozen lobster tails overnight in the fridge or purchase pre-thawed from a trusted fishmonger.
03 - Cultured butter from grass-fed cows offers deeper flavor for poaching.
04 - Fine sea salt may be used in place of truffle salt if desired.
05 - Lobster meat is done when fully opaque and should not be overcooked.
06 - Broccoli microgreens are a vibrant garnish alternative to parsley.
07 - For best results, prepare just before serving. Store leftovers in an airtight container for up to 4 days.

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