Step 1

Let's start by making the beurre monté. Grab a 10-inch saucepan and turn your stove on medium heat before poruing the 3 tablespoons of water.

Step 2

Once the water has warmed a bit (about 2 minutes), add one piece of your unsalted butter. Whisk the butter and water slowly until the butter is completely melted into the water. Repeat this step with the next slice of butter.

Step 3

If you are going to add any aromatics to the poaching liquid (sliced garlic, seasonings, herbs), add them now. Otherwise, continue to the next step:

Step 4

Once the second piece of butter has completely melted, repeat the step with the remaining 14 pieces.. add the butter to the pan, whisk slowly until it's melted, then add the next. Do this until all of the butter has been added and melted.

Step 5

I suggest using a thermometer if this is your first time making a beurre monté. You need the temp to ideally be at 180°F -- no higher than 189°F, or the sauce will break. I usually aim for between 170°F and 180°F to play it safe!

Step 6

Now that the butter has completely melted, add your lobster tails using tongs. Make sure not to crowd the suacepan - add them side by side and make sure they are not piled ontop of eachother to ensure even cooking!

Step 7

These lobster tails will cook pretty quickly - in total, it'll take about 6-8 minutes. Using tongs, flip the lobster tails every 2 minutes.They will be finished cooking when they are opaque.

Step 8

Remove the lobster tails and set aside. If using, add the lemon juice to the pan and whisk and cook the liquid for 3 more minutes. Then, use a spoon to drizzle some of the poaching liquid over the lobster tails. Serve immediately with garnish of your choice (like chopped chives) and enjoy!