1. Preparing the Lobster Tails

If your lobster tails still have the shells on, you’ll need to remove them. Start by using kitchen shears to cut down the top of the shell, stopping just before the tail end. You can then gently pull apart the shell, exposing the meat. Don’t worry if it feels tricky at first—lobster shells can be a little stubborn, but with a little patience, you’ll get there!

Once the lobster meat is exposed, use your fingers to gently lift the lobster meat out of the shell, leaving the tail fan intact. You can remove the black vein (digestive tract) running down the center, which is just a personal preference, but it’s completely safe to leave it if you don’t mind it.

Now that your lobster tails are prepped, it’s time to move on to the fun part—poaching them in butter!

2. Poaching the Lobster Tails

Fill a small to medium saucepan with water, enough to cover the lobster tails, and bring it to a simmer over medium heat. You don’t want it boiling—just a gentle simmer.

While that’s heating up, melt the butter in another saucepan over medium-low heat. Once the butter is fully melted, add the garlic and cook for about 1-2 minutes until it becomes fragrant. Make sure to watch it closely so the garlic doesn’t burn. Add the lemon juice, white wine vinegar, smoked paprika (if using), and a pinch of salt and pepper to the melted butter. Stir everything together and let it simmer for another 1-2 minutes to combine the flavors.

3. Poaching the Lobster Meat

Once the water is at a simmer, carefully add the lobster tails, meat side down, to the water. Poach the lobster tails for about 4-6 minutes. You’ll know they’re done when the meat turns from translucent to opaque and the lobster is firm to the touch.

While the lobster tails are poaching, keep the butter mixture on low heat to ensure it stays warm. This will be the sauce that you’ll drizzle over your lobster once it’s done poaching.

4. Draining and Searing

Once the lobster tails are poached, carefully remove them from the water and place them onto a plate lined with paper towels to drain any excess moisture.

Here’s a little trick to get your lobster tails extra flavorful: Heat a non-stick skillet over medium heat and quickly sear the lobster meat for 1-2 minutes, just until you see some golden brown coloring on the edges. This step adds a nice texture to the lobster, and it’s totally worth it.

5. Serving and Garnishing

Now that your lobster tails are perfectly poached and seared, it’s time to plate them! Arrange them on a serving dish and drizzle generously with the butter sauce. Sprinkle the fresh parsley over the top for a pop of color and a burst of freshness. I like to sprinkle a little extra smoked paprika on top for an added kick, but that’s totally optional!