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