Butter Poached Lobster Tails Over Linguine

butterpoachedlobstertailslinguine With no exaggeration, these succulent butter poached lobster tails over linguine are one of the best meals I’ve ever had. They take a tiny bit of patience and discipline, but the result is well worth it.

8 (4 oz) lobster tails (113 g)
2 Tbsp. water (30 mL)
16 Tbsp. butter, cut into 16 pieces (224 g)
4 cloves garlic, chopped
½ tsp. truffle salt
½ tsp. red pepper flakes
1 bay leaf
3 Tbsp. lemon juice, freshly squeezed
¼ tsp. black pepper, freshly ground
1 lb linguine
¼ cup flat-leaf parsley, chopped

Remove the Tails From Their Shells:
Use kitchen shears to cut all the way down the underside of the shell and then pry the shell open like a book. Wiggle your thumb between the meat and the top of the shell and remove the meat in one piece by gently but firmly prying it out of the open shell. If you see a "vein" (actually the digestive tract) running down the centre of the tail, cut a slit into the underside of the tail and remove the vein.

Make the Poaching Liquid / Beurre Monté:
Set a 10" skillet over medium-low heat (180°F if you have an induction burner or other way of keeping the heat constant). Pour in the water 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, truffle salt, red pepper flakes and bay leaf and whisk to incorporate.

One by one, whisk in the remaining pieces of butter, waiting for each one to melt before adding the next. Use an instant read thermometer to keep an eye on the temperature of the beurre monté. You’ll need to keep it between 160°F and 189°F, aiming for 180°F.

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.

Meanwhile, boil the linguine (if using) in well-salted water according to package instructions.

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

If serving over pasta, remove tails to a plate and discard bay leaf. 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 into each serving bowl, top with two lobster tails, and serve.

Cook's Notes:

Cold-water lobster tails have better flavour and texture. See the detailed section in the post above to learn more. You can use any size tails, but since smaller ones are usually more affordable and it's easy to serve multiples, I like to use smaller ones in this recipe.
Fresh seafood is ideal when you can get it, but it's perfectly fine to buy flash-frozen cold water tails, too. As long as they're defrosted properly, they'll retain the vast majority of their excellent taste and texture. Previously frozen tails at a good grocer or fish market will have been defrosted properly, or you can buy them still frozen and defrost in the refrigerator overnight.
Use a really good cultured butter from grass-fed cows for best results. This sounds fancy but absolutely doesn't have to be. I buy Kerrygold butter from the supermarket. It's reasonably priced and excellent quality. 16 tablespoons of butter is 2 sticks / 1 cup.
Truffle salt is wonderful, but you can substitute regular fine sea salt if you prefer. Salt level is subject to personal preference, so please taste and adjust as you go.
Poached lobster meat is very tender compared to boiled lobster. Trust the directions and your instincts and don't be shy about removing the pan from the heat as soon as tails are opaque throughout.
I've pictured broccoli microgreens instead of parsley. Either is a great choice.
This dish is best prepared shortly before serving. If you have leftovers, store them in an airtight container in the fridge for up to four days and reheat gently before serving.

Why this recipe works:

The key to this recipe is creating a beurre monté, which sounds - and feels. - a little fancy but isn’t hard at all. Butter normally “breaks,” meaning the liquids separate from the fats, at 160°F. But by leading with a little bit of hot water and whisking the butter in a piece at a time, you can create a gorgeous, velvety poaching liquid that holds its own up to 190°F.
We’ll keep this beurre monté at about 180°F and season it with everything good in the whole world: Garlic, Truffle salt (or regular salt, if you insist), Red pepper flakes,a bay leaf.
Then we’ll poach the lobster in this silky goodness. The low temperature keeps it mind bendingly tender. Afterward, we’ll stir in some lemon juice and pepper and use the poaching liquid as a sauce for pasta (or to dip crusty bread into, if you prefer).