This tender rich Gordon Ramsay Butter Poached Lobster Recipe is made with fresh lobster tails and unsalted butter, ready in 20 minutes. The warm butter infuses every crevice as the meat gently cooks, leaving it completely opaque and incredibly succulent. I love making this for weekend dinners to easily impress guests.
Jump to RecipeWhat I Learned Making This
I used to boil lobster tails until they became tough and rubbery, completely ruining an expensive ingredient. Switching to a gentle butter poaching method changed everything about how I prepare seafood.
The trick is keeping the butter emulsified and below a boiling point so the meat cooks slowly. I quickly realized that rushing the heat is the biggest mistake you can make with this dish.
Gordon Ramsay Butter Poached Lobster Ingredients
- 2 fresh lobster tails, shelled
- 1/4 cup water
- 1 cup (2 sticks) unsalted butter, cubed and chilled
- 2 cloves garlic, crushed
- 2 sprigs fresh thyme
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon white pepper
How To Make Gordon Ramsay Butter Poached Lobster Recipe
- Prepare the Lobster: Remove the lobster meat from the shells using kitchen shears. Pat the meat completely dry with paper towels.
- Start the Emulsion: Bring the water to a simmer in a medium saucepan over medium-low heat. Reduce the heat to the lowest setting.
- Build the Beurre Monté: Whisk in the chilled butter cubes one by one until a creamy sauce forms. Do not let the mixture boil.
- Infuse the Butter: Add the crushed garlic and fresh thyme sprigs to the warm butter. Let the aromatics steep for one minute.
- Poach the Lobster: Gently lower the lobster tails into the butter. Cook for 5 to 6 minutes, basting continuously, until opaque and tender.
- Finish and Serve: Remove the lobster from the butter, slice, and drizzle with fresh lemon juice before serving.
Recipe Tips
- Keep the butter cold: Using chilled butter cubes prevents the emulsion from breaking when added to the hot water.
- Watch the heat: The butter mixture should stay between 160°F and 180°F to gently cook the lobster without making it tough.
- Dry the meat: Patting the lobster tails completely dry ensures the butter clings to the meat instead of sliding off.
What To Serve With Butter Poached Lobster
Pair this rich seafood dish with a light, acidic side like a crisp citrus salad or roasted asparagus. A creamy Parmesan risotto or simple garlic mash is perfect for soaking up the leftover infused butter.
How To Store
Store any leftover lobster meat in an airtight container in the fridge for up to two days. Reheat very gently in a warm skillet with a splash of water and butter to avoid rubbery meat. Freezing is not recommended as it ruins the delicate texture.
FAQs
Can I use frozen lobster tails? Yes, but make sure they are completely thawed in the fridge overnight. Pat them completely dry to remove excess moisture before poaching.
What happens if my butter boils? If the butter boils, the emulsion will break and separate into butterfat and water. This will fry the lobster rather than poaching it.
Can I reuse the poaching butter? You can strain the leftover butter and store it in the fridge for up to a week. It makes a fantastic base for seafood risottos or pasta sauces.
Nutrition
- Calories: 450
- Total Fat: 46g
- Saturated Fat: 29g
- Cholesterol: 180mg
- Sodium: 380mg
- Total Carbohydrate: 2g
- Protein: 18g
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Gordon Ramsay Butter Poached Lobster Recipe
2
servings10
minutes10
minutes20
minutesThis Gordon Ramsay Butter Poached Lobster Recipe yields tender rich meat using fresh shelled lobster and cold butter in just 20 minutes. Perfect for an elegant dinner at home, the gentle cooking technique ensures perfectly succulent seafood every single time.
Ingredients
2 fresh lobster tails, shelled
1/4 cup water
1 cup (2 sticks) unsalted butter, cubed and chilled
2 cloves garlic, crushed
2 sprigs fresh thyme
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Directions
- Prepare the Lobster: Remove the lobster meat from the shells using kitchen shears. Pat the meat completely dry with paper towels.
- Start the Emulsion: Bring the water to a simmer in a medium saucepan over medium-low heat. Reduce the heat to the lowest setting.
- Build the Beurre Monté: Whisk in the chilled butter cubes one by one until a creamy sauce forms. Do not let the mixture boil.
- Infuse the Butter: Add the crushed garlic and fresh thyme sprigs to the warm butter. Let the aromatics steep for one minute.
- Poach the Lobster: Gently lower the lobster tails into the butter. Cook for 5 to 6 minutes, basting continuously, until opaque and tender.
- Finish and Serve: Remove the lobster from the butter, slice, and drizzle with fresh lemon juice before serving.
