You are here: Home » Recipes » Poached Lobster Tails with Lemon Butter Sauce Poached Lobster Tails with Lemon Butter Sauce Kitchen Tested Yield 8 servings Prep 10 mins Cook 50 mins A quick dunk in flavorful boiling liquid and a spicy butter make lobster even more special. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail This bath makes enough to poach 12 to 16 lobster tails. Cut bath ingredients in half to accommodate fewer tails. Ingredients Lobster:12 cups water4 cups white wine2 lemons, cut in half2 to 3 celery stalks with leaves, chopped1 large onion, chopped4 to 5 cloves garlic3 bay leaf1 tablespoon Louisiana Hot Sauce2 teaspoons kosher or sea salt1 teaspoon celery seed1 teaspoon mustard seed1/2 teaspoon crushed red pepper flakes2 sprigs fresh thyme12 to 16 lobster tailsLemon Butter Sauce1/2 cup unsalted butter (1 stick) Juice of 1 lemon1 teaspoon Louisiana Hot Sauce1/8 teaspoon cayenne pepper1/8 teaspoon kosher or sea salt Instructions To prepare lobster, place all ingredients (except lobster) in a large stockpot. Bring to a boil, reduce heat, and simmer, covered, until onions are softened, about 45 minutes. To prepare lobster tails for bath, use kitchen scissors to cut up the center of the thin cartilage on the underside of the tail and snip off the flippers. Gently crack the base of the tail backwards to make it easier to remove meat after poaching. Rinse well. Plunge lobster into gently boiling bath; poach 5 to 7 minutes. Turn off heat and allow tails to remain in warm bath until serving time. To prepare sauce, melt butter in a small saucepan over low heat. Stir in lemon juice, hot sauce, cayenne and salt. Keep warm. Serve in separate dipping bowls. Recipe by Nancy Vienneau.