Chef Jeff shows how you can make succulent lemon butter poached lobster tails
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Chef Jeff is in the East Idaho News kitchen with a simple technique for preparing succulent and buttery lobster tail.
Ingredients
- ¼ c. lemon juice
- 1 lb. or 4 sticks salted butter, cubed
- 1 tbsp. tarragon, chopped (optional)
- 2-6 3oz. lobster tails, shells removed, completely thawed
- Instant read thermometer
- Salt and pepper to taste
Directions
- Prepare the lobster by removing it from its shell and season with a little salt and pepper. Set
aside. - In a medium saucepan, bring the lemon juice and chopped tarragon to a boil. Lower the heat to low and whisk in the butter a few cubes at a time until it is all melted and a sauce is formed. Use an instant read thermometer and bring the sauce to 160-180 degrees. Do not let it boil.
- Add the lobster tails and cook 6-8 minutes, turning often. The tails, should reach an internal temperature of about 140-145 degrees.
- Serve with the poaching liquid as a sauce.