Butter-Poached Lobster Tail with Lobster Diamonds Garlic Emulsion

Butter-Poached Lobster Tail with Lobster Diamonds Garlic Emulsion

Ingredients (Serves 2)

  • 2 lobster tails (6–8 oz each)
  • 1 cup unsalted butter (clarified)
  • 3 cloves garlic, finely minced
  • 1 tbsp Lobster Diamonds seasoning
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ¼ tsp white pepper
  • Juice of ½ lemon
  • Fresh parsley, finely chopped

Method

  1. Prepare Lobster: Butterfly tails keeping shell intact. Lightly salt flesh and rest 5 minutes.
  2. Butter Poaching: Heat butter to 160–170°F (low, never boiling). Add garlic + Lobster Diamonds. Submerge lobster tails and poach gently 6–8 minutes until just opaque.
  3. Garlic Emulsion Finish: Remove lobster. Whisk lemon juice into butter. Add parsley.

Plating

Slice lobster, spoon emulsion over top, finish with microgreens.

Chef Notes

  • Butter must stay below simmer → prevents rubber texture
  • Internal temp target: 135–140°F