Butter Poached Lobster

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 2

  • 1 3/4 pound live lobster (or 2 uncooked lobster tails) 1 tablespoon water
  • 1 stick butter, cut into chunks

Butter Poached Lobster

Butter Poached Lobster

Click image to enlarge


If you are using lobster tails: Use sharp kitchen shears to cut shell of lobster all the way down its back. Turn over and cut bottom shell all the way down. Peel off shell and remove meat. Continue with step 2.

In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter had melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.

Keeping the heat on medium-low, add the lobster pieces and cook for 5 minutes, turning the lobster pieces every minute or so. Make sure mixture does not boil. Remove lobster pieces..

Note: If using live whole lobster - bring a large pot of water to boil. Turn off heat and add the lobster. Cover with lid and let cook for 3 minutes. Remove all lobster meat from shell and cut into large chunks.


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For even more flavor, make a stock with the shells and then strain & reduce it. Use it as your added water. I also added 2-3 Tablespoons in lieu of just 1.