1. Prepare the lobster tails

• Use kitchen shears to cut down the center of the shell (if still in shell) and gently remove the meat
• Rinse lobster tails and pat dry with paper towels
• Set aside while you prepare the butter poaching base

2. Start the butter poaching base

• In a medium saucepan or deep skillet, add 2 tablespoons water and bring to a gentle simmer over low heat
• Begin whisking in chunks of butter, a few pieces at a time, until fully melted and emulsified
• Keep the heat low to prevent the butter from browning—this is key for smooth poaching

3. Add aromatics

• Stir in garlic, lemon juice, salt, pepper, and any optional herbs or flavor additions
• Let simmer for 1–2 minutes to allow the flavors to infuse into the butter

4. Poach the lobster

• Carefully place lobster tails into the warm butter bath
• Poach gently over low heat for 6–8 minutes, turning occasionally
• Lobster is done when it turns opaque, curls slightly, and reaches an internal temperature of 140–145°F (60–63°C)

5. Serve and garnish

• Remove lobster tails from the butter with tongs or a slotted spoon
• Spoon additional butter sauce over the top
• Garnish with parsley or chives and serve with lemon wedges on the side