Ingredients:
4 lobster tails
1 cup unsalted butter, cut into cubes
1/4 cup water
2 cloves garlic, minced (optional)
1 tablespoon lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Prepare the Butter Sauce: In a medium saucepan, heat 1/4 cup water over medium-low heat until it just begins to simmer.
Emulsify the Butter: Slowly add the butter cubes, one at a time, whisking constantly to create a smooth, emulsified butter sauce (known as beurre monté).
Flavor the Sauce: Once all the butter is melted and smooth, stir in the minced garlic (if using), lemon juice, and a pinch of salt and pepper.
Poach the Lobster: Reduce the heat to low, keeping the butter sauce warm but not boiling. Carefully place the lobster tails in the butter sauce, ensuring they are fully submerged. Poach for 6-8 minutes, or until the meat is opaque and cooked through.
Serve: Remove the lobster tails from the butter and serve immediately. Garnish with fresh parsley and a drizzle of the butter sauce. Serve with lemon wedges on the side.
Tips:
For best results, keep the sauce at a low temperature to avoid separation.
Serve with crusty bread or over a bed of pasta to make it a complete meal.
This method also works well for poaching shrimp or scallops for a similar effect.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: ~400 kcal per serving
Servings: 4