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Garlic Butter Poached Lobster Tails

Succulent cold-water lobster tails gently poached in a rich garlic-herb butter sauce, served with lemon for a luxurious keto-friendly dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 tails
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Lobster
  • 4 tails lobster tails 4-6 oz each, thawed
  • 1 cup unsalted butter divided
  • 4 cloves garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp lemon juice freshly squeezed
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • Kitchen Shears
  • Large skillet with lid
  • Small saucepan
  • Tongs

Method
 

  1. Rinse thawed lobster tails and pat dry. Using kitchen shears, cut down the center of the top shell to the tail.
  2. Gently loosen the meat from the shell and lift it to rest on top of the shell (piggyback style).
  3. In a small bowl, combine minced garlic, paprika, salt, pepper, and lemon juice.
  4. Melt half the butter in a large skillet over medium heat. Add the garlic mixture and sauté for 30 seconds.
  5. Place lobster tails in the skillet. Top with remaining butter.
  6. Cover the skillet and steam/poach for 8-10 minutes. Baste with pan butter halfway through.
  7. Lobster is done when shells are red and meat is opaque (internal temp 140°F/60°C).
  8. Transfer tails to a plate. Pour remaining pan butter into a bowl, stir in parsley, and serve as dipping sauce.

Notes

Serve immediately with extra lemon wedges. Do not overcook or the meat will become rubbery.