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Butter Poached Lobster Meat

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While our Atlantic Lobster Splits can be grilled, broiled or baked right in the shell for easy presentation; for recipes that call for just the meat, like lobster rolls, there is an effortless technique that’s guaranteed to produce succulent and tender perfection every time.

It’s called butter poaching.  Poaching lobster meat in butter ensures the meat remains tender yet imparts a decadent and rich buttery flavour and it’s so straightforward to do with just three simple ingredients.




  1. Pierce vacuum packed Lobster Splits and thaw in refrigerator overnight. Once thawed, remove lobster meat from shells and set aside.
  2. Cut butter into ¾ inch cubes.
  3. In a small saucepan over medium heat add water and heat.
  4. Slowly add a few cubes of butter and whisk the butter until melted and mixed with the water
  5. Continue to add cubes of butter and whisk until all melted and silky smooth.

*Important for Success* Melted butter above 70 C (160 F) will separate into liquid and fats. Whisking butter with water helps keep the butter emulsified until 88 C (190 F).  DO NOT BOIL buttery liquid as it will separate at high heat.

  1. Add lobster meat to buttery liquid and make sure all the meat is submerged. Slowly cook for 4 – 6 minutes until opaque. Remember – never let the butter boil.
  2. Remove meat from butter and use in any of your lobster meat recipes.

Did you know that you can butter poach many different kinds of seafood.  Seafood that is easy to overcook like spot prawns, scallops, cod and salmon can all be poached in butter to create a tender, soft and buttery experience that your taste buds will dream about.

Not sure what to do with the leftover melted butter?  Check out our recipe and video for Butter Poached Lobster with Lemon Pepper Linguine.

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