Low, slow, gentle heat keeps the lobster meat tender, which is why poaching is the best option for the tails. And since poaching involves gentle cooking in buttery liquid, the liquid can be flavored with anything you’d like. Left over butter will be infused with lobster flavor and can be used later for shrimp and many other recipes. And it's perfect for a surf & turf combo.
Ingredients
- Frozen Lobster Tails
- Butter (enough to create a shallow poaching bath)
- 1–2 Tbsp water
- Optional: lemon juice, garlic, herbs, white wine
Thawing Instructions
- Best: Thaw in the refrigerator overnight (8–12 hours).
- Quick: Submerge sealed frozen tails in cold water for 30–45 minutes, changing water every 10–15 minutes.
- Do not thaw in warm water or microwave!
Poaching Instructions
- Working with one lobster tail at a time, place tail on a cutting board with tiny feet facing up. Using sharp kitchen shears, cut the undershell from tip to tail along the right side where the hard top shell meets the undershell. Repeat with left side.
- Remove the center portion of the undershell, exposing the tail meat. Repeat with remaining lobster tails.
- Insert a wooden skewer through the tail meat to keep it from curling during cooking.
- In a straight-sided skillet or wide saucepan that is just big enough to fit the lobsters in a single layer, add butter, garlic, thyme, salt, and pepper. Cook on low heat, swirling pan occasionally until butter is melted, about 10 to 15 minutes.
- Place lobsters, cut side up, in butter mixture. Baste exposed tail meat with butter.
- Cover pan, cook 10 minutes, or until internal temperature of lobster tails register 135°F, or 140°F for a firmer texture on an instant-read thermometer.
- Transfer lobsters to serving plates or platter. Serve immediately with poaching butter