Butter Poached Lobster Tails
A delicious and succulent Butter Poached Lobster Tails served over linguine, perfect for seafood lovers.
Equipment
- ThermoPro TP03A Digital Instant Read Meat Thermometer
Ingredients
- 8 4-ounce lobster tails Cold-water lobster tails are preferred.
- 2 tablespoons water To help melt the butter.
- 16 tablespoons butter Cut into 16 pieces.
- 4 cloves garlic Chopped.
- ½ teaspoon truffle salt Substitutable with fine sea salt.
- ½ teaspoon red pepper flakes
- 1 leaf bay leaf
- 3 tablespoons freshly squeezed lemon juice
- ¼ teaspoon freshly ground black pepper
- 1 pound linguine If serving with pasta.
- ¼ cup chopped flat-leaf parsley
Instructions
- Remove the tails from their shells by cutting down the underside of the shell and prying it open.
- Make the poaching liquid by heating water in a skillet and whisking in the butter piece by piece.
- Add garlic, truffle salt, red pepper flakes, and bay leaf to the poaching liquid.
- Whisk in the remaining pieces of butter, keeping the temperature between 160°F and 189°F.
- Add lobster tails in a single layer and poach until opaque, about 6 minutes.
- Boil the linguine in well-salted water according to package instructions.
- If serving with crusty bread, sprinkle with lemon juice, pepper, and parsley.
- If serving over pasta, remove tails, discard bay leaf, and stir lemon juice, pepper, and parsley into the poaching liquid. Toss with cooked pasta and serve with lobster tails on top.
Notes
Best served shortly after preparation. Store leftovers in an airtight container in the fridge for up to four days.
Nutrition
Serving: 1servingCalories: 929kcalCarbohydrates: 45gProtein: 68gFat: 52gSaturated Fat: 30gPolyunsaturated Fat: 17gTrans Fat: 2gCholesterol: 327mgSodium: 1039mgFiber: 3gSugar: 1g
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