Poached Lobster Tails with Lemon Butter Sauce

lobster tail
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 50 mins

This bath makes enough to poach 12 to 16 lobster tails. Cut bath ingredients in half to accommodate fewer tails.


12cups water
4cups white wine
2-- lemons, cut in half
2 to 3-- celery stalks with leaves, chopped
1large onion, chopped
4 to 5cloves garlic
3pieces bay leaf
1tablespoon Louisiana Hot Sauce
2teaspoons kosher or sea salt
1teaspoon celery seed
1teaspoon mustard seed
1/2teaspoon crushed red pepper flakes
2sprigs fresh thyme
12 to 16-- lobster tails
Lemon Butter Sauce
1/2cup unsalted butter (1 stick)
-- Juice of 1 lemon
1teaspoon Louisiana Hot Sauce
1/8teaspoon cayenne pepper
1/8teaspoon kosher or sea salt


  1. To prepare lobster, place all ingredients (except lobster) in a large stockpot. Bring to a boil, reduce heat, and simmer, covered, until onions are softened, about 45 minutes.
  2. To prepare lobster tails for bath, use kitchen scissors to cut up the center of the thin cartilage on the underside of the tail and snip off the flippers. Gently crack the base of the tail backwards to make it easier to remove meat after poaching. Rinse well.
  3. Plunge lobster into gently boiling bath; poach 5 to 7 minutes. Turn off heat and allow tails to remain in warm bath until serving time.
  4. To prepare sauce, melt butter in a small saucepan over low heat. Stir in lemon juice, hot sauce, cayenne and salt. Keep warm. Serve in separate dipping bowls.

Recipe by Nancy Vienneau.


Want more help? Check out this step-by-step video on poaching fish and chicken.

Watch the video

Nutritional Info *per serving

  • Calories 550
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 8g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 4g
  • Cholesterol 250mg
  • Sodium 1850mg
  • Potassium 740mg
  • Carbohydrate 28g
  • Fiber 2g
  • Sugars 2g
  • Protein 66g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 60%
  • Calcium 20%
  • Iron 35%