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Tender, juicy lobster tails gently poached in a flavorful garlic butter sauce, delivering restaurant-quality results in about 30 minutes with simple ingredients and minimal effort.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 medium lobster tails (5–6 oz each), cold-water preferred
  • 1 cup unsalted butter (2 sticks)
  • 8–10 cloves garlic, minced
  • ½ – 1 teaspoon kosher salt, to taste
  • ¼ – ½ teaspoon black pepper, to taste
  • Fresh lemon, for serving
  • Fresh parsley, chopped, for serving

Instructions

  1. If using frozen tails, thaw overnight in the refrigerator or quick-thaw in ice water, changing the water every 20 minutes.
  2. Flip each lobster tail so the underside is facing up; crack the ribs gently and cut along the full length of the underside with kitchen shears until you reach the tail fin, then carefully lift the meat out in one piece. Alternatively, if cooking tails in the shell, slice each tail lengthwise down the middle instead of removing the meat.
  3. Check for the digestive tract (vein) running down the back; make a shallow slit and remove it with your fingers, tweezers, or a skewer.
  4. Rinse the lobster meat under cold water to wash away any shell bits, then pat completely dry with paper or kitchen towels.
  5. Season both sides of the lobster tails with kosher salt and black pepper.
  6. In a large skillet over medium-low heat, melt the butter, add the minced garlic, and stir constantly for about 1 minute until fragrant and just starting to turn golden.
  7. Add the lobster tails to the skillet (work in batches if needed to avoid crowding) and continuously spoon the hot garlicky butter over the tails as they poach.
  8. Cook about 4–6 minutes per side (8–12 minutes total), basting constantly, until the meat turns completely opaque and an instant-read thermometer registers 135–140°F.
  9. Remove the lobster tails from the pan immediately and repeat with any remaining batches.
  10. Drizzle fresh lemon juice over the lobster meat and sprinkle with chopped parsley; serve with the reserved garlic butter for dipping.

Notes

Use cold-water lobster tails (from Maine, Canada, or the North Atlantic) for sweeter, more tender flavor., If using frozen tails, thaw properly to ensure even cooking., Use high-quality European-style butter for a richer sauce., Adjust salt carefully, especially if using pre-salted frozen lobster tails., Do not overcook lobster tails; remove at internal temperature 135-140°F to avoid rubberiness., Cut-resistant gloves help safely prepare lobster tails due to sharp shells., Leftover garlic butter is excellent for dipping bread, tossing with pasta, or drizzling over vegetables., Store cooked lobster in airtight container: 2-3 days if shelled, 1-2 days if in shell., Reheat gently using skillet or oven to avoid drying out; avoid microwaving., This recipe scales easily and can be used for special occasions or casual meals.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 lobster tail
  • Calories: 515 kcal
  • Fat: 47 g
  • Carbohydrates: 2 g
  • Protein: 22 g