Butter Poached Lobster Tails with Lemon Cream Sauce 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Lobster:

2 lobster tails, thawed

1/2 cup unsalted butter (1 stick)

1 clove garlic, minced

1/2 tsp paprika

Salt & pepper, to taste

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

For the Lemon Cream Sauce:

2 tbsp butter

1 tbsp all-purpose flour

1/2 cup seafood or chicken broth

1/2 cup heavy cream

1 tbsp lemon juice

Zest of 1/2 lemon

Salt & white pepper, to taste

 

Instructions:

1. Prepare the Lobster Tails:
Use kitchen scissors to cut through the top of the lobster shell and gently pull the meat out, resting it on top of the shell. Season with salt, pepper, and paprika.

2. Butter Poach:
In a skillet, melt butter over medium-low heat. Add minced garlic. Once fragrant, place lobster tails meat-side down and spoon hot butter over the top continuously for 5–7 minutes or until just opaque and tender.

3. Make the Lemon Cream Sauce:
In a small saucepan, melt butter. Whisk in flour to form a roux, cook 1 minute. Slowly add broth while whisking. Once thickened, add cream, lemon juice, zest, salt, and white pepper. Simmer until velvety.

4. Plate & Serve:
Spoon sauce onto a plate, place lobster tails on top, and drizzle extra sauce over them. Garnish with fresh parsley and serve with lemon wedges.