I have always loved lobster but rarely make it because I get the creeps by sticking a live lobster into a pot of boiling water. It feels wrong and you really only end up eating the tail and claws (I know, I know you can eat some other parts, too, but I’ll pass on those). When I saw a deal on uncooked lobster tails though, I thought that was more up my alley and why not treat myself once in a while.

I’ve had butter-poached lobster at restaurants before, and loved it, yet have never made it myself. I took the opportunity to grab the deal on uncooked lobster tails and try a new recipe all in one. You can also add a side of cauliflower mashed potatoes to this dish for an excellent pairing. If you’re a lobster lover, this is an easy way to cook lobster and it’s hard to overcook the meat. Oh yeah, and it’s supremely deliciously buttery and tender and you’ll hear little angels singing in your ears.


Total Time:30 minutes

Number of Tails: 2, or however many you would like to cook, but this recipe is for 2


  • 2 uncooked lobster tails
  • 1 TB (Tablespoon) water
  • ½ cup (1 stick) butter cut into 1 TB pieces

Cook it:

  • Take kitchen scissors and cut the shell of the lobster from the top of the back to the start of the tail then flip it over and do the same thing on the other side


  • Remove the meat from the shell
  • In a medium saucepan, bring the water to a simmer over medium-low heat
  • Whisk in 1 piece (or 1 TB) butter
  • When that piece has melted, add another piece. Continue adding pieces of butter and whisking in this same manner until you have added all the butter (do NOT let the butter come to a boil or it will separate and you won’t have butter poached lobster tails)


  • Add the shelled, uncooked lobster tails to the butter and cook for 5-10 minutes turning them every so often (Continue to make sure the mixture does not boil, if this means you need to reduce the heat, that’s ok)


  • Make sure the lobster is fully cooked (i.e. not translucent anymore and is white and pink) then remove it from the butter


  • Top the butter poached lobster with the basil garnish and serve to your guests whose mouths are watering from the tantalizing smell


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I am in deep-fried love with food and travel. With Italian roots, I have a weakness for bread, marinara, and mozzarella. I’ll try anything once and am constantly searching for intriguing places to visit. When I'm not savoring the last bite or organizing my next trip, I'm indulging my inner bookworm and writing about my adventures. If you turn on college football and give me a local craft beer, you’ll see the happiest Hokie on the West coast.
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Recipe Name
Butter-Poached Lobster Tails
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One Response

  1. Gayle Farmer

    I made these and they were absolutely outstanding. I run a wooden skewer through the tail to keep it from curling, but only because it looks more impressive when plating, but that’s strictly a personal thing. Still tastes divine. Also, if you have a white wine you like – not too sweet or too dry just add a dash to the last couple of minutes poaching.

    Delightful for every event, including snacking, lol.


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