BUTTER-POACHED LOBSTER (Beurre Monté Lobster Tails)

 

Silky, luxurious, restaurant-quality lobster cooked gently in warm, emulsified butter

Butter-poached lobster is famously associated with fine-dining restaurants — especially the “beurre monté” method, where butter is gently emulsified with water to create a perfectly smooth sauce that keeps the lobster incredibly tender.
The result? Lobster that’s buttery, sweet, melt-in-your-mouth soft, and unbelievably flavorful.

This recipe gives you that elegant experience at home in just 20 minutes.

Ingredients

• 4 lobster tails
• 1 cup unsalted butter, cut into cubes
• 1/4 cup water
• 2 cloves garlic, minced (optional)
• 1 tablespoon lemon juice
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges, for serving

Directions (Detailed Step-by-Step)

1 Start the Beurre Monté Base

In a medium saucepan, add 1/4 cup water and heat over medium-low until it begins to gently simmer.
This tiny amount of water helps the butter emulsify instead of separating.

2 Build the Emulsified Butter (Beurre Monté)

Add the butter one cube at a time, whisking constantly.
Let each cube melt fully into the water before adding the next.
Do not allow the mixture to boil — gentle heat keeps the butter silky and stable.

Continue whisking until all the butter is melted into a glossy, smooth sauce.

3 Add Flavor

Stir in:

• minced garlic (optional, for aroma)
• lemon juice
• a pinch of salt and pepper

Taste and adjust seasoning.
This creates a buttery citrus sauce that complements the lobster beautifully.

4 Poach the Lobster Tails

Reduce heat to low — the butter should stay warm, not bubbling.

Carefully place the lobster tails into the pot, ensuring they are fully submerged in the butter.

Poach gently for 6–8 minutes, until the lobster meat turns opaque, firm, and bright white/red.

Slow poaching keeps the lobster tender instead of rubbery.

5 Serve Immediately

Using tongs, lift the lobster tails from the butter.

Serve warm, drizzling extra beurre monté over the top.

Garnish with fresh parsley and add lemon wedges on the side for brightness.

Tips for Perfect Butter-Poached Lobster

• Keep the sauce below boiling — boiling will break the emulsion.
• Cube the butter before adding; it melts more evenly.
• Spoon the hot butter over the lobster during poaching for even cooking.
• This method also works wonderfully for:
  • shrimp
  • scallops
  • white fish fillets

Serving Suggestions

Serve your butter-poached lobster with:

• Creamy linguine or fettuccine
• Buttered garlic rice
• Crusty French bread
• Mashed potatoes
• Steamed asparagus or broccolini
• Surf-and-turf style with a steak

For a full meal, pour some of the beurre monté directly over the side dish.

Time

• Prep: 10 minutes
• Cook: 10 minutes
• Total: 20 minutes