Preparation

Step 1: Prepare the Lobster Tails

1. To begin, use kitchen shears to carefully cut down the shell’s top side of each lobster tail to expose the meat. Then, gently separate the meat from the shell, leaving it attached at the tail end.
2. Afterward, season the lobster meat lightly with salt and pepper to enhance its natural flavor.

Step 2: Melt the Butter

1. In a saucepan over low heat, add the butter chunks and allow them to melt slowly. Once melted, add the garlic clove and thyme sprig to infuse the butter with subtle flavors.
2. Remember, keep the butter over very low heat to maintain a temperature just below a simmer – ideally around 160°F-180°F (71°C-82°C).

Step 3: Begin the Butter Poaching

1. Gently place the lobster tails into the melted butter. Make sure the meat is fully submerged; this allows for even cooking and consistent butter infusion.
2. Next, allow the lobster to poach in the butter for 6-8 minutes, or until the meat is opaque and tender. Avoid high heat to prevent the butter from browning or the lobster from becoming tough.

Step 4: Test for Doneness

1. The lobster is done when it reaches an internal temperature of 135°F (57°C) and has a slightly firm texture. Therefore, check it with a thermometer for accuracy.
2. Finally, remove the lobster from the butter with tongs and set it aside briefly, allowing any excess butter to drip off.

Step 5: Serve and Garnish

1. Arrange the butter-poached lobster tails on a serving plate. Garnish with fresh lemon wedges for a bright citrus touch, which balances the richness of the butter.
2. Optionally, drizzle a small amount of the infused butter over the lobster for added flavor.