Poached Lobster: Tender, Sweet, and Buttery

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Poached Lobster

Yield: 2

Author: Jennifer Cartier

Prep time: 10 MinCook time: 8 MinTotal time: 18 Min

Poaching lobster is one of the simplest, yet most elegant ways to prepare this luxurious shellfish. The result is tender, succulent lobster meat with a delicate flavour that’s enhanced by the poaching liquid, often infused with butter, herbs, and aromatics. Whether you’re serving it as an appetizer or as a main course, poached lobster is the perfect dish to impress your guests or treat yourself to a little indulgence.Here’s a step-by-step recipe for Poached Lobster that guarantees tender, buttery lobster every time.

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Ingredients

• 2 whole lobsters (about 1 1/2 pounds each)
• 4 cups water (enough to cover the lobsters)
• 4 tablespoons unsalted butter (for poaching)
• 1/2 cup dry white wine (optional, for added depth of flavour)
• 1 lemon, halved
• 2-3 sprigs fresh thyme (or other fresh herbs, like tarragon or rosemary)
• 2 garlic cloves, smashed (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper
• 1 bay leaf (optional)

Instructions

Prepare the Lobster

1. If you're starting with live lobsters, you’ll need to humanely kill them before cooking. The easiest way to do this is to place the lobsters in the freezer for 15-20 minutes before cooking. This numbs them, making them less sensitive when you place them in the water.
2. To split the lobsters, use a sharp chef’s knife to cut through the top of the shell, starting between the eyes and working down toward the tail. This will allow the meat to cook evenly and make it easier to access once poached.

Make the Poaching Liquid

1. In a large pot, combine the water, butter, dry white wine, and a generous pinch of salt. Add the lemon halves, fresh thyme, garlic, and bay leaf (if using). Bring the mixture to a simmer over medium heat.
2. Tip: The wine adds a nice depth to the poaching liquid, but it’s optional. If you prefer a more subtle flavour, you can skip it and use just water and butter.

Poach the Lobster

1. Once the poaching liquid is simmering, carefully place the lobsters into the pot, making sure they’re fully submerged. If your pot isn’t big enough to fit both lobsters, you can poach them one at a time.
2. Reduce the heat to low and cover the pot. Let the lobsters poach for 8-10 minutes, or until the shells are bright red and the meat is opaque and tender. You’ll know they’re done when the lobster tail curls tightly and the meat inside is firm to the touch.
3. Pro Tip: The cooking time may vary slightly depending on the size of the lobster. As a general guide, poach for 8 minutes for smaller lobsters and closer to 12 minutes for larger ones. Overcooking can result in tough lobster, so keep a close eye on them.

Remove and Drain the Lobster

1. Once the lobsters are cooked, use tongs or a slotted spoon to carefully remove them from the pot and place them on a cutting board or plate.
2. Let the lobster cool slightly before cracking the shells to reveal the tender meat. The meat should come out easily from the tail and claws. You can also use kitchen shears to cut through the body and extract the lobster meat.

Serve the Lobster

1. Serve the poached lobster whole or cut into chunks, depending on your preference.
2. For added flavor, drizzle the poaching liquid (or melted butter) over the lobster meat. Garnish with fresh herbs, extra lemon wedges, and a sprinkle of freshly cracked black pepper.

Notes

Serving Suggestions:

• With Drawn Butter: Melted butter with a squeeze of fresh lemon is a classic accompaniment. You can also add a pinch of paprika or garlic powder to the butter for extra flavour.
• With a Side of Veggies: Roasted asparagus, grilled corn on the cob, or a simple salad would complement the richness of the lobster.
• On Top of Pasta: For a more indulgent dish, toss the lobster meat in butter and serve over a bed of fresh pasta or risotto.

Tips for Perfect Poached Lobster:

• Don’t Overcook: Lobster cooks quickly, so keep an eye on it. Poaching should take no more than 12 minutes for most sizes of lobster. The meat should be firm and opaque but still juicy.
• Butter Matters: Poaching in butter (or a butter-water mixture) gives the lobster a rich, silky texture and flavour. It’s a great alternative to the more common boiling method, which can sometimes dry out the meat.
• Chill for Later: If you have leftover poached lobster, you can chill it and use it in lobster rolls, salads, or pasta dishes the next day. Just make sure to store it in an airtight container in the fridge.

Nutrition Facts

Calories

371

Fat

24 g

Sat. Fat

15 g

Carbs

8 g

Fiber

2 g

Net carbs

7 g

Sugar

2 g

Protein

22 g

Sodium

1146 mg

Cholesterol

220 mg

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