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Tender, juicy lobster tails poached gently in rich garlic butter for a restaurant-quality meal at home. Perfect for holidays or special dinners, ready in about 30 minutes with simple ingredients and minimal equipment.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 medium lobster tails (5–6 oz each), cold-water preferred
  • 1 cup unsalted butter (2 sticks)
  • 8–10 cloves garlic, minced
  • ½ – 1 teaspoon kosher salt, to taste
  • ¼ – ½ teaspoon black pepper, to taste
  • Fresh lemon, for serving
  • Fresh parsley, chopped, for serving

Instructions

  1. If using frozen tails, thaw overnight in the fridge or quick-thaw in sealed bags in ice-cold water, changing the water every 20 minutes until thawed.
  2. Turn each lobster tail over on its back. Crack the ribs on the underside with your fingers, then cut lengthwise down to just before the tail fin with kitchen shears and gently lift the meat out in one piece. Alternatively, cut lengthwise and leave meat in the shell if preferred.
  3. Locate the digestive tract (dark vein) along the back of the tail; make a shallow cut and pull it out with fingers, tweezers, or a skewer. Rinse the lobster meat under cold water and pat dry thoroughly.
  4. Season both sides of the lobster meat with kosher salt and black pepper.
  5. Melt the butter in a large skillet over medium-low heat. Add the minced garlic and stir constantly for about 1 minute until fragrant and just starting to turn golden.
  6. Carefully place the lobster tails in the skillet (cook in batches if needed to avoid crowding). Baste them continually with the garlicky butter as they cook.
  7. Cook about 4-6 minutes per side (8-12 minutes total) until the lobster meat is opaque and an instant-read thermometer registers 135-140°F at the thickest part.
  8. Remove the lobster tails immediately from the pan and repeat with any remaining batches.
  9. Squeeze fresh lemon juice over the cooked lobster tails and sprinkle with chopped parsley. Serve immediately with the garlic butter sauce for dipping.

Notes

Use cold-water lobster tails (such as from Maine or Canada) for sweeter, more tender meat., Choose a high-quality European-style butter with higher butterfat for a richer sauce., Start with less salt as frozen lobster tails may already contain salt; adjust seasoning after cooking., Avoid overcooking lobster – remove from heat as soon as internal temperature reaches 135-140°F to keep meat tender., Lobster tails can be poached in or out of the shell depending on presentation preference., Store cooked lobster in an airtight container in the fridge: out-of-shell meat for up to 2-3 days, in-shell for 1-2 days., Reheat gently in oven, stovetop, or steam with some reserved butter to maintain juiciness; avoid microwaving to prevent toughness.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 2 lobster tails per serving
  • Calories: 515 kcal
  • Fat: 47 g
  • Carbohydrates: 2 g
  • Protein: 22 g