Lobster in Butter Sauce

Update 10/30/2017:

butter poached lobster on white plate

Serves 2

There is no doubt that this is by far our favorite lobster recipe. The butter sauce is totally decadent. We often serve this recipe to guests as an appetizer with a rustic Italian bread or a crusty French bread (you have to have something to soak up the butter sauce!). This recipe can be easily doubled to serve 4 guests. The sauce can be made a day ahead of time and stored in the refrigerator. See the directions.

We also make it as a complete meal for us, served on a bed of egg noodles or steamed rice.


butter poached lobster in a white bowl


  1. In a sauce pan, on medium heat, add 2 tbsp. of butter.
  2. Once the butter has melted add the shallots, celery, carrot and garlic. Cook for 10 minutes or until the vegetables have softened, mixing occasionally.
  3. Turn the heat up to high and add the wine, allow the liquid to reduce to about 1/3 cup.
  4. Add the stock, allow the liquid to reduce to 1 cups.
  5. Using a fine wire mesh sieve, press and strain the mixture into a clean saucepan. Discard the solids.
  6. Taste and adjust for salt. Add a pinch of cayenne pepper (more if you desire) and the lemon juice.
  7. Note: The sauce can be made a day in advance. Place in a sealed container or cover with plastic wrap.

  8. Place the saucepan, with the butter sauce, on the stove and bring to a very light simmer. Add the remaining 2 tbsp. of butter and blend into the sauce.
  9. Place the lobster tails in a bamboo steamer and steam for 7 minutes. Remove the meat from the shells* and cut into bite size pieces. Place the lobster meat in bowls or ramekins and ladle over the butter sauce.
  10. Sprinkle with the grated Parmigiano-Reggiano cheese and add a few parsley leaves for decoration.
  11. *Note: Save the lobster tail shells for your shrimp or seafood stock.

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