Oh my, oh my. I feel cheated by the description of this lobster dish because this dish is honestly so much more than lobster tails cooked in “herb-infused” butter. This butter is infused with shallots, tarragon, parsley and garlic…I couldn’t really write that into the description, so I went with “herb-infused.” Ok, so after we infuse the butter, we THEN, poach par-boiled lobster tails in that butter at a low heat (only a few minutes) until they are tender and full of that aromatic butter flavor. THENNNN we take that infused butter (which now has sweet lobster flavor incorporated in it) and use that as the base for our creamy white wine sauce. This recipe really doesn’t take long and it’s such a gourmet treat. Seriously…when you whip these up, you will be shocked at how restaurant-quality your own cooking is and you’ll feel like a badass boss chef.
Love lobster tails, but what if I want the whole lobster?
I don’t recommend poaching the claws, knuckle, etc. in butter because this particular meat is delicate and could fall apart in the butter and absorb too much fat. However, I do recommend poaching the entire lobster for 2-3 minutes (just as I do for the tail in this recipe) then, remove the tails. From here, follow the lobster tail recipe that’s below. For the claws and knuckles, continue poaching in the water until fully cooked. Once the claws and knuckles are cooked, remove that meat from the shell. Plate the tails and then put the claws on the side of the tail. Drizzle a big puddle of the sauce onto both the claws, knuckle meat and the tail and plate like the image below. That’s what I did on Christmas Eve for our family dinner and it was a hit. It’s easier for me to source lobster tails at the store, so that’s why I made the adjustment to this recipe. You are more than welcome to make this sauce and enjoy it with the whole lobster.
Love lobster tails, but what if I want the whole lobster?
I don’t recommend poaching the claws, knuckle, etc. in butter because this particular meat is delicate and could fall apart in the butter and absorb too much fat. However, I do recommend poaching the entire lobster for 2-3 minutes (just as I do for the tail in this recipe) then, remove the tails. From here, follow the lobster tail recipe that’s below. For the claws and knuckles, continue poaching in the water until fully cooked. Once the claws and knuckles are cooked, remove that meat from the shell. Plate the tails and then put the claws on the side of the tail. Drizzle a big puddle of the sauce onto both the claws, knuckle meat and the tail and plate like the image below. That’s what I did on Christmas Eve for our family dinner and it was a hit. It’s easier for me to source lobster tails at the store, so that’s why I made the adjustment to this recipe. You are more than welcome to make this sauce and enjoy it with the whole lobster.
I’m gluten-free, can I still make this sauce? Of course! Sub the all-purpose flour with a gluten-free starch or flour of your choice. If going for a starch, I would start with 1 tsp to thicken. If it needs to be thicker, add another tsp. It shouldn’t need more than that. What kind of butter should I be using? Usually I would say: “the best kind!” but we are infusing it with so much flavor that I would just go for any unsalted butter. Don’t use a cultured butter here because that’s going to yield way more milk solids than a regular butter. Of course, Irish butter is spectacular here…. What kind of seafood stock or broth should I be using? Can I make my own? I’m not sure if any of you are really asking this question, but I wanted to throw this in here because it’s important!! You can *easily* make your own lobster broth and use it in the recipe. All you do is boil your own lobster tail shells in the poaching water (from the first poach) as you continue to move forward with the rest of the recipe. By the time you get to the sauce, the broth will have enough lobster flavor to add a light touch of it to the sauce. If you go this route, your sauce will be light and bright, but also rich with the butter. If you go with store bought seafood stock, your sauce will have a deeper flavor, since the stock is highly infused with many different kinds of seafoods that will contribute to your sauce. I personally liked this store bought version more, but regardless, it’s going to taste amazing. To be honest, everything else in the sauce is just a guest at the butter’s party.View this post on Instagram
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My husband and I made this for a date night dinner and it was absolutely spectacular! We highly recommend and will make it again if we want to do something fancy and not go out. We made this with homemade pasta and the leftover butter sauce was perfect for that!