- 1
Prepare the lobster tails: Using kitchen shears, carefully cut through the top of the shell down the center of each tail, stopping before the tail fin. Gently crack open the shell and loosen the meat. Carefully pull the meat up through the opening, leaving it attached at the base of the tail fin (this is known as 'piggybacking'). Remove any digestive tract (dark vein) if present. Pat dry with paper towels and set aside.
- 2
In a small, heavy-bottomed saucepan or shallow skillet, combine the unsalted butter, sliced shallot, smashed garlic, fresh thyme sprigs, and bay leaf. Add the dry white wine and chicken/vegetable broth.
- 3
Place the saucepan over very low heat. Allow the butter to melt slowly and gently, infusing with the aromatics. Do not let the butter brown or boil; the goal is a gentle simmer, around 180-200°F (82-93°C).
- 4
Once the butter is fully melted and fragrant (about 5-7 minutes), carefully add the prepared lobster tails to the poaching liquid. Ensure they are mostly submerged. The temperature should remain low; the liquid should barely ripple, not boil.
- 5
Gently poach the lobster tails for 6-10 minutes, depending on their size, carefully turning them once halfway through. The lobster meat is cooked when it turns opaque and firm, and reaches an internal temperature of 140°F (60°C). Be careful not to overcook, as this will make the lobster tough.
- 6
Using tongs, carefully remove the cooked lobster tails from the butter bath and place them on a warm plate. Cover lightly with foil to keep warm.
- 7
Strain the poaching liquid through a fine-mesh sieve into a clean small saucepan, discarding the solids. Return the saucepan to medium heat and bring the liquid to a gentle simmer. Reduce the liquid slightly for 2-3 minutes, concentrating the flavors.
- 8
Remove the reduced butter sauce from the heat. Stir in the fresh lemon juice, sea salt, and white pepper to taste.
- 9
To serve, place a lobster tail on each plate. Spoon a generous amount of the warm butter sauce over the lobster. Garnish with freshly chopped chives or parsley. Serve immediately with your preferred accompaniments, such as risotto, asparagus, or crusty bread.
