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Saffron Butter Poached Lobster (8 of 8)

Easy One Pan Saffron Butter Poached Lobster

  • Author: Mila Furman


A sinfully elegant butter poached lobster with garlic and herbs is both impressive and ridiculously simple!


  • 1 pound unsalted butter at room temperature (in pieces)
  • 5 grape tomatoes cut in half
  • 2 lobster tails (removed from shells* and cut up into large pieces)
  • 4 garlic cloves (minced)
  • 45 strands of saffron
  • zest of half a lemon
  • parsley to garnish
  • 1 tbsp of water


  1. In a sauce pan, bring 1 tablespoon of water to simmer over medium-low heat. Whisk in 1 piece of butter. When butter has melted, add another piece. Continue with remaining butter pieces, one at a time. Make sure the mixture does NOT come to a boil, otherwise the butter will separate.
  2. To the butter add garlic and saffron. Steep over low heat until butter is melted.
  3. Continue cooking at this rate for 5 minutes. Essentially at this point you are infusing the butter with the saffron and the garlic.
  4. Taste the butter and add salt, pepper and lemon zest.
  5. Add the cut up lobster pieces and cover them with the butter. Turn the lobster pieces every minute or so to ensure that the lobster cooks evenly. Continue doing this for 8-10 minutes until lobster is cooked through.
  6. Remove the lobster with a slotted spoon onto serving bowl. Add cherry tomatoes to the butter stirring for 1 minute. Add tomatoes to the lobster and add in desired amount of butter. *
  7. Add parsley to garnish.
  8. Serve with crostini


Note 1: Do NOT throw away the shells! The shells are what lobster bisque is made from. Also they can be used in fish stocks, sauces etc. I’ll create a post on that separately 🙂
Note 2: You can either cook the lobster tail whole or cut them into large pieces. I prefer cutting them into pieces because of the ease of eating and serving. But it’s truly up to you. Keep in mind you also get more of the butter flavor into the pieces if they are cut up.
Note 3: If you have butter left over it can be refridgerated as a loaf in plastic wrap once it solidifies a bit. Add to sauces, as a spread on bread or just use it as lobster butter to add sweetness and taste to fish and seafood! Possibilities are ENDLESS.
Adapted from Steamy Kitchen

  • Category: Seafood
  • Cuisine: French