These butter poached lobster tails are the best! And so easy! The herbs add an earthy depth of flavor. Feel free to change up the herbs to fit your preferences. We enjoyed these lobster tails with some cheddar biscuits. Recipe to follow. Enjoy!
- 3 large or 4 small lobster tails cleaned with the shells removed
- 1/4 cup unsalted Kerrygold butter + 2 tablespoons melted butter to drizzle over the lobster tails before serving
- 2 lemons cut into wedges
- 2 tablespoons fresh basil leaves chopped into ribbons
- 2 tablespoons fresh tarragon chopped
- 2 tablespoons fresh dill chopped
- sea salt flaky such as Maldon to taste sprinkled over the finished lobster tails
- Prepare the lobster tails by removing the shells and cleaning them. Squeeze some lemon juice over them.
- Melt 1/4 cup of butter in a large cast iron skillet over low heat. Add the lobster tails and allow them to simmer in the butter over low heat for about 5 minutes and then turn them over. Continue to simmer the lobster tails until they reach 140 degrees Fahrenheit basting them every minute or so with some of the butter from the pan.
- Once the lobster tails are done poaching, drizzle the lobster tails with 2 tablespoons of melted butter, the herbs, and sprinkle some sea salt on the tails to taste. Serve the lobster tails immediately with some lemon wedges.
Source: adapted from “Butter Poached Maine Lobster Tails.” https://lobsterfrommaine.com/maine-lobster-legacy/