Maine Lobster Recipe

Thaw and clean

If using frozen lobster tails, thaw overnight in the refrigerator or under cold running water for 30–60 minutes. Pat tails dry with paper towels. Using kitchen shears, cut down the top of the shell lengthwise from the wide end toward the tail, stopping just before the tail fan. Gently loosen the meat from the shell with your fingers, keeping it attached at the base, and lift it so it rests on top of the shell (butterflied). Rinse again lightly and pat dry. Reserve any juices found in the package to add to poaching liquid if desired.

If you prefer tails kept whole (not butterflied), simply rinse and pat dry, and leave shells intact.

Bring poaching liquid to simmer

In a wide skillet or shallow saucepan large enough to hold the tails in a single layer, combine water, white wine (if using), kosher salt, peppercorns, and bay leaf. Bring to a gentle simmer over medium heat. Do not boil rapidly; maintain a gentle simmer (small bubbles).

Poach tails

Submerge the lobster tails in the simmering liquid (meat-side down if butterflied). Reduce heat so liquid is at a gentle simmer. Cook petite tails about 4–6 minutes, and jumbo tails about 7–9 minutes, until the meat is opaque, firm, and registers 135–140°F (57–60°C) on an instant-read thermometer. For butterflied tails, check that meat springs back slightly and is no longer translucent at the thickest part. Avoid overcooking to keep meat tender.

Using tongs, remove tails from poaching liquid and transfer to a plate. Let rest for 1–2 minutes.

Clarify or melt butter

In a small saucepan over low heat, melt the unsalted butter gently. For a clearer, longer-lasting warm butter, clarify it by simmering gently until milk solids separate and sink; skim and discard solids, pouring off the clear golden butterfat. Otherwise, simply melt 8 tbs butter and keep warm over the lowest heat.

Season butter

Remove from direct heat and stir in fresh lemon juice, sea salt, and freshly ground black pepper. Taste and adjust seasoning. Keep the butter warm (but not boiling) until service. If using chopped parsley, stir in just before serving for a fresh finish.

Optionally brush the lobster meat lightly with 1–2 tbs melted clarified butter for additional gloss and flavor. Arrange tails on warmed plates, pour a small ramekin of warm butter for dipping beside each portion, and garnish with lemon wedges.

Serve immediately so the lobster is warm with the warm butter on the side. Recommend diners dip meat into warm butter and squeeze lemon to taste.

Leftovers: refrigerate lobster meat in an airtight container up to 2 days. Reheat gently in warm butter or a low oven (250°F / 120°C) wrapped in foil to avoid overcooking.