Monday, February 12, 2024

Lobster Poached in Prosecco Butter

Are you still looking for something special to serve to your Valentine this week?  This Lobster Poached in Prosecco Butter is absolutely delicious!  I made this wonderful dish during the holidays and we just loved it!  It was so simple to make too.  

I found a package of small lobster tails at Costco where I also found a large package of frozen lobster claws. 

We did a Surf and Turf combination but this would be wonderful on it's own.  Pasta would be a wonderful combination with the buttery lobster.  

Here is a photo of our lobster and steak combination holiday dinner.  

After seeing a mouth-water photo of lobster poached in butter on Instagram, I started researching recipes.  This one is mainly adapted from Unami Girl's recipe here with the Prosecco (or Champagne) idea coming from Kit's Kitchen here.  

Here is a wonderful video of how to quickly remove lobster tail meat from the shells, which is the exact  method I used the the one I found that was the best, in my opinion.

If you use lobster claws, those are a little bit trickier to remove but the lobster claw is my absolute favorite part.  You can find a good video for that process by clicking here

Lobster Poached in Prosecco Butter


If you don’t have prosecco, you could use Champagne, white wine or plain water.  It’s a good idea to plan on two small lobster tails per person, unless you do a surf and turf combination. 

TOTAL TIME 40 minutes

8 4-ounce (113-gram) lobster tails

2 tablespoons (30 ml) prosecco, champagne, white wine or plain water

16 tablespoons (224 grams) butter, cut into 16 pieces

4 garlic cloves, chopped

½ teaspoon red pepper flakes

2-3 bay leaves

3 tablespoons freshly squeezed lemon juice

¼ teaspoon freshly ground black pepper

Remove the tails from their shells: I like this video for a tutorial on removing the tails. 

Make the poaching liquid, which is called a beurre monté.  Set a 10-inch skillet over medium-low heat. You don’t want the skillet to be too hot.  Pour in the prosecco or liquid of your choice,  and let it heat up a bit. Add one piece of butter and whisk into the water until melted. Then whisk in the second piece. 

Add the garlic, red pepper flakes, and bay leave and whisk to incorporate.

Whisk in the remaining pieces of butter, one by one, and wait for each one to melt before adding the next. If you have an instant read thermometer to keep an eye on the temperature of the butter. You'll need to keep it about 180 degrees, if possible.

When all butter is incorporated, add lobster tails in a single, snug layer.

Poach until opaque throughout, turning every 1-2 minutes, for a total of about 6 minutes.

If serving straight from the pan with crusty bread, sprinkle on the lemon juice, pepper, and parsley, and serve.

If you’d like to serve the lobster over pasta, remove the lobster meat to a platter and discard the bay leaves. Add lemon juice, pepper, and parsley to the pan with the poaching liquid and stir to incorporate. Add cooked pasta and toss to coat. Place some pasta on each plate, top with two lobster tails, and serve.