Ingredients:

  • 4 cold water lobster tails (5-6 oz each)
  • 226g high-quality unsalted butter
  • 2 tbsp filtered water
  • 1 tsp sea salt
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, smashed
  • 1 sprig fresh thyme

Instructions:

  1. Use kitchen shears to cut down the center of the top shell.
  2. Gently pull the shell apart and lift the meat out, keeping it attached at the base of the tail.
  3. Bring the 2 tbsp of filtered water to a simmer in your skillet over medium low heat.
  4. Reduce heat to low and whisk in the 226g of cold, cubed butter one piece at a time. Cook until the liquid is thick and pale yellow.
  5. Add the smashed garlic, fresh thyme sprig, and 1 tsp sea salt to the butter. Keep the temperature between 160°F and 175°F to prevent the butter from separating.
  6. Carefully lay the lobster tails into the butter emulsion.
  7. Use a large spoon to continuously baste the tops of the lobster with the warm butter.
  8. Poach for 5 to 7 minutes until the meat is opaque and the internal temp hits 140°F.
  9. Stir in the 1 tbsp of lemon juice during the final minute of cooking.
  10. Remove the lobster from the heat and let it rest for 3 minutes before serving.