🦞 Ingredients: IngredientQuantity Lobster tails2 (6\u20138 oz each) Unsalted butter1 cup (2 sticks) Water2 tablespoons Lemon juice1 tablespoon Garlic (minced)2 cloves SaltTo taste Freshly ground black pepperTo taste Fresh parsley (chopped, for garnish)Optional Lemon wedgesFor serving 👩🍳 Instructions:1. Prepare the Lobster If frozen, thaw the lobster tails completely.Using kitchen shears, cut down the top of each shell lengthwise to expose the meat.Gently pull the meat out, keeping the end attached to the tail.Pat dry with paper towels and lightly season with salt and pepper. 2. Make the Butter Poaching Base In a medium saucepan over low heat, add 2 tablespoons of water and let it come to a gentle simmer.Slowly whisk in 1 cup of butter, a few pieces at a time, creating a smooth emulsion (this keeps the butter from separating).Add minced garlic and lemon juice, stirring gently. 🔹 Keep the temperature around 160\u2013180\u00b0F (70\u201380\u00b0C) \u2014 hot enough to poach, but not to boil. 3. Poach the Lobster Place the lobster tails into the warm butter mixture.Gently poach for 6\u20138 minutes, turning occasionally, until the lobster meat is opaque, tender, and buttery.(Do not let the butter boil \u2014 it should stay just warm and smooth.) 4. Serve Remove the lobster tails with tongs and place them on a serving plate.Spoon some of the butter sauce over the top.Garnish with chopped parsley and lemon wedges.<\/p>\n\n\n\n
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🦞 Ingredients: IngredientQuantity Lobster tails2 (6\u20138 oz each) Unsalted butter1 cup (2 sticks) Water2 tablespoons Lemon juice1 tablespoon Garlic (minced)2…<\/p>\n","protected":false},"author":2,"featured_media":16996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-16995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"\n