Butter-Poached Lobster - For the Carnivore Diet
This recipe delivers restaurant-level lobster with a pure carnivore approach: no herbs, no citrus—just sweet lobster bathed in buttery richness. Keeping the butter warm rather than boiling is the key to a delicate, custardy texture. If your lobster tails are frozen, thaw them first for even cooking. Removing the shells before poaching lets the butter penetrate and cook the meat gently and evenly. A thermometer helps, but you can also judge doneness by the flesh turning opaque and springy. Beurre monté (an emulsified butter bath) keeps the butter stable at low temperatures so the lobster stays succulent. Aim for a gentle shiver in the butter—never a simmer. Finish with a pinch of salt and spoon over extra butter to serve. If you tolerate dairy solids poorly, ghee works beautifully. Serve as-is or alongside seared scallops, eggs, or a simple side of crisp bacon for a higher-fat plate. Leftovers are excellent cold, sliced, and drizzled with melted butter.
Ingredients
- 2 lobster tails (6–7 oz each), shells on
- 1 cup (225 g) unsalted butter or ghee, plus extra for serving
- 2 tablespoons water (for beurre monté stability)
- Sea salt, to finish
- Optional: fish roe for serving
Instructions
- Thaw lobster tails if frozen: overnight in the refrigerator, or 30–45 minutes sealed in cold water.
- Free the meat: with kitchen shears, cut the top of each shell lengthwise. Pry the shell open and gently pull out the tail meat. Remove the vein if present and pat dry.
- Make the butter bath: add 2 tablespoons water to a small saucepan over low heat until just steaming. Whisk in the cold butter a few cubes at a time to form a smooth, emulsified butter (beurre monté). Keep the temperature at 160–170°F (71–77°C); the butter should never simmer.
- Poach: add the lobster meat to the warm butter. Maintain 160–170°F and cook 6–10 minutes, turning once and basting, until the meat is opaque and just firm. Target 125–130°F (52–54°C) internal temperature.
- Rest 2 minutes on a warm plate. Spoon over some of the poaching butter, season lightly with sea salt, and serve with extra warm butter. Optional: top with a little fish roe.