Easy Garlic Butter Poached Lobster Tails (Restaurant-Quality!)

Steps

1. 1Flip the lobster tail onto its back. Crack the ribs with your hands, then use kitchen shears to cut down the full length of the underside until you reach the tail fin. Gently remove the meat from the shell in one piece. Save the shells for stock!
2. 2Check for the digestive tract along the back of the tail. If present, make a shallow cut and remove it with your fingers, tweezers, or a skewer. Rinse the meat under water to remove any shell fragments, then pat completely dry.
3. 3Season the lobster tails on both sides with salt and pepper. Set aside.
4. 4In a large skillet, melt the butter over medium-low heat. Add the minced garlic and stir constantly for about 1 minute, until fragrant.
5. 5Place lobster tails in the skillet (work in batches if needed). Baste continuously with the garlic butter, cooking 4-6 minutes per side (8-12 minutes total) until the meat is completely opaque and reaches 135-140°F internally.
6. 6Remove immediately from the pan. Squeeze fresh lemon juice over the lobster, garnish with parsley, and serve with the garlic butter for dipping.