Cooking Instructions

• Prepare the lobster tails: Shuck the lobster tails. Using kitchen shears, cut up the middle of the inside of the tail. Then, gently pry the meat from the shell with your fingers. This is slow work, so allow for enough time to get it done without compromising the lobster meat. Rinse in cold water and pat dry with a paper towel.
• Skewer the lobster tails (optional): To keep the lobster from curling up, put it on a wooden or metal skewer. If your wooden skewer is too long, you can shorten it by breaking or cutting it to fit in your pot.
• Prepare the butter bath: To a large saucepan or Dutch oven, add water and heat over medium heat for about 1 minute.
• Reduce heat to low and add butter, whisk constantly. Do not allow the butter and water mixture to come to a boil. Add additions like lemon juice or garlic after the butter and water has emulsified into a creamy sauce.
• Poach the lobster: Add the lobster tails to the butter mixture and cook over low heat. Spoon butter over the top of the tails every 30 seconds. Cook for 6 minutes total (3 minutes on each side) flipping the tail in the middle of the cook time. Depending on the size of your pot, you may need to cook the tails in batches.
• Remove lobster tails from the pot when they hit 140 degrees Fahrenheit. I recommend using an instant read thermometer for this.
• Serve warm.