Lobster Lover's Butter Poached Tails

DESCRIPTION

Lobster Lover’s Butter Poached Tails is an elegant seafood entrée featuring tender cold water lobster tails paired with fragrant lemon rice pilaf. The lobster tails are gently poached in rich, salted butter infused with Spicelopedia® Italian Lemon Pepper, creating a luxurious dish with bright citrus notes, savory herbs, and a delicate peppery finish that enhances the lobster’s natural sweetness. Served over a flavorful blend of basmati rice, angel hair pasta, and sweet onions, the lemon rice pilaf provides the perfect complement with its light, aromatic texture. This impressive lobster recipe is ideal for special occasions, romantic dinners, or anytime you want to bring a restaurant-quality seafood experience to your table.

INGREDIENTS

Servings: 2

Cold water or Maine lobster tails	4
Salted butter	2 sticks + 2 tsp
Spicelopedia® Italian Lemon Pepper seasoning	½ tsp + sprinkle
Basmati rice, raw	1 cup
Angel hair pasta, broken into 1” pieces	¼ cup
Medium sweet onion, diced	½

STEPS

1. Using a sharp chef’s knife, split the lobster tails lengthwise starting at the base of the tail. Gently lift the meat from the shell and place it back inside to prevent sticking during cooking.
2. In a large skillet, melt the butter over low heat. Place the lobster tails flesh side down in the skillet.
3. Cook for 10–15 minutes over low heat, occasionally spooning the butter over the shells.
4. Turn the tails shell side down and continue basting with butter until the shells are bright red and the lobster meat is firm and opaque.
5. Sprinkle the lobster meat with Spicelopedia® Italian Lemon Pepper seasoning.
6. In a quart-size saucepot, sauté the diced onion in olive oil or butter until softened.
7. Add the basmati rice and broken angel hair pasta. Continue cooking according to the package directions for the rice.
8. To serve, mound the rice onto 2 plates and top each plate with 2 lobster tails (4 halves per plate).
9. Garnish with fresh chopped parsley and lemon wedges before serving.