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Butter Poached Lobster with Linguine

Butter Poached Lobster with Linguine

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If you’re looking for a recipe that screams indulgence than look no further. You have a buttery lobster made with...

If you’re looking for a recipe that screams indulgence than look no further. You have a buttery lobster made with Land O’ Lakes butter and al-dente pasta — it does not get better than that.


*Substitute Pernod liqueur for chicken stock.

** Substitute lobster meat for 8 ounces large raw, peeled and deveined shrimp.

TIP: Pernod is an anise flavored liqueur which adds a delicate and sophisticated flavor to this dish.


  • ¼ Cup Land O’ Lakes European style butter
  • 1 Tablespoon leek, finely chopped
  • ½ Cup chicken stock, low sodium or unsalted
  • 2 Tablespoons Pernod liqueur*
  • 8 Ounces lobster meat, cut into two-inch pieces**
  • ¼ Cup Land O’ Lakes heavy whipping cream
  • Salt, to taste
  • 6 Ounces linguine pasta, cooked al dente, drain, do not rinse
  • Chopped fresh parsley, if desired


Calories Per Serving454

Folate equivalent (total)16µg4%

Butter Poached Lobster with Linguine - Recipes

What happens when lobster tails go on sale for five dollars a pop? You buy them. All of them. And then you make this Lobster Scampi with Linguine. This easy pasta is packed sweet, succulent lobster, a garlicky butter sauce, and silky noodles of Linguine. Plus we’re talking about Spiny lobster vs Maine lobster and how to cook lobster tails on the stove.

  • 1/4 C. White Onion, finely diced
  • 3/4 C. Dry White Wine
  • 2 Tbsp. Whipping Cream
  • 1/2 lb. Cold Butter, cut into sm. cubes
  • 2 Tbsp. Fresh Lemon Juice
  • 3 Uncooked Lobster Tails (4-5 oz. each yields approx. 2 C.), split in half, shells removed (previously frozen is ok)
  • 1 450g Pkg Dry Linguine (it's firmer to the bite than fresh)
  • Salt & White Pepper To Taste
  • 1/2 C. Grape Tomatoes
  • 1/4 C. Fresh Chives, finely minced

Step 1

Heat a med saucepan over med heat. Add onion & wine & cook till reduced to about 3 Tbsp. of liquid. Lower heat & add cream, then stir in afew cubes at a time till all are incorporated. Add lemon juice & lobster tails. Stir continuously till lobster is cooked, about 5-7 min. The meat should feel firm but not tough. Cook pasta in lg. pot of boiling, salted water till al dente. Drain pasta. Remove butter-poached lobster from sauce, slice into bite-sized pieces &, in lg. bowl, toss with cooked linguine & lobster-poaching sauce to coat. Season with salt & pepper to taste again, then sprinkle with tomatoes & chives & serve.

How to Butter Poach Lobster Tails

In New England boiling and steaming are the traditional ways to cook lobsters, but there’s another way. It’s called butter poaching where the lobster meat is cooked to a sweet, tender buttery perfection. Learn how to butter poach lobster at home.

Butter poached lobster is done by removing the meat from the lobster and gently cooking in melted butter at a gentle simmer and never a boil. Butter poach lobster cooks the lobster meat slowly and gently so as not to make the meat tough. Poaching lobster is best prepared à la minute, that is the butter is prepared in the same sauce the lobster will be poached in. See our tips for cooking frozen shell-on lobster tails.

Pictured is our Lazy Man Lobster Dinner available for delivery.

Lobster meat can be either par-boiled or raw, uncooked. If you buy live, fresh lobsters, your best bet is to boil for 2-3 minutes and then extract the meat. Another great option is to go with tail meat direct from LobsterAnywhere. Hint, Hint!

You will need:

  • 2-3 tbsp. water
  • 1 cup (2 sticks) cold butter cut into 1 tbsp. pieces
  • Small shallow pot or a saucepan.
  • Instant Read thermometer (optional)

Ingredients: Two sticks of butter, sliced, 6 raw lobster tails, 2 tablespoons of water. Add 2-3 tbs. of water to a large pan and bring to a simmer.

Slowly add slices of butter to the simmering water and whisk to ensure it stays liquid.

Plenty of butter and a little water to gently poach lobster at medium heat and NEVER to a boil.

Serve poached lobster tails right from the pan with fresh sliced lemons.

Butter Poached Lobster with Linguine - Recipes

Prepare ahead the blanched lobster by boiling for 2-3 minutes. Let it cool just enough that you can handle it. Remove all the meat from the shell including the claws and knuckle meat. The meat should still be slightly raw. The blanching merely lets the meat release from the shell. Refrigerate the meat until ready to serve.

Prepare ahead the pasta, hang to dry on pasta drying rack for 1 hour. Prepare ahead the pickled red pearl onions. Note: All of these pre-prepped items can be done a day ahead if you desire.

For service: Boil the fresh pasta for 2 minutes, drain and coat with oil, reserve covered warm for service. Butter poach the lobster meat by putting the whole butter in 1 cup of boiled water, add the lobster immediately and cover, let it stay hot on the stove top for no more than 3 minutes but do not let it even come close to boiling. This will give you a very tender result. Arrange the pasta and other ingredients on the serving plate. Arrange the lobster and finish quickly with salt, pepper and olive oil. Serve immediately.

Pickled Red Pearl Onions

Bring vinegar and sugar to boil, add the onions, cover tight for 5 minutes. Un-cover and refrigerate till cold. Keeps for days.

Peppadew Pasta

Measure the flour and place it on a work surface, preferable a wooded table or wooden cutting board. Form the flour into a mound and create a “well” in the center of the mound. Using a blender, add the egg yolks, whole eggs, milk, oil and peppers, blend completely until peppers are chopped smooth. Note: If the peppers are too rough the dough will be difficult to pass through the pasta machine.

Pour the liquid ingredients into the flour “well” and begin gently moving the flour towards the center until the flour absorbs the liquid. Note, you will probably need to add more flour while kneading to prevent it from sticking to your hands. As you knead you will find it requires more flour, particularly with wet ingredient in style with the pasta variety, like peppers or spinach etc. Knead the dough forcefully until very smooth, about 5 minutes. (The more you knead the dough the more tender it will become and less elastic when you roll it out through the machine.) Transfer the dough to a bowl, cover with plastic and refrigerate for at least 1 hour before rolling into linguini.

Roll into sheets all the way to #2 on most pasta machines. Keep sheets floured slightly to prevent them from sticking. With practice you will become more proficient in making pasta! Size sheets to about 12” and roll those lengths through the linguini cutting die.

Hang on a rack for 30-45 minutes. Remove from the rack and refrigerate in an air-tight container or zip lock bag until ready to use.

How to get the meat out of a lobster:

Lobster is an invertebrate decapod crustacean that can occasionally be part of our recipes, it is one of the most appreciated seafood for the characteristics of its meat. Its price is high, that’s why the occasional consumption, but there are areas in our country, such as Galicia or Menorca, where this seafood is basic to their traditional recipes.

But the question for which we speak of this crustacean is the one we mentioned in the heading, how to get the meat out of a lobster, so we can make butter-poached lobster.

  • First, you have to separate the head from the body, then open the exoskeleton without damaging the precious meat, for this, you have to break it and just use your hand with a little force, and then open at the abdomen.
  • It is also convenient to remove the intestinal cord as in prawns, prawns, and others.
  • To continue, the front legs and calipers are separated, and in turn, these are separated by the joints.
  • The seafood fork will go very well to remove the meat from the inside, including the handle of any cutlery.
  • Depending on the parts of the lobster’s legs, you only have to push the meat from one end so that it comes out the other.
  • Some thinner parts where the cutlery does not fit, you can use a skewer stick. The clamps must be broken with one blow, and thus the entire piece can be removed.

Removing meat from a lobster to cook butter-poached lobster is very easy, and taking advantage of even the finest legs, the trick of the roller to press them is great, right?

Oven Baked Butter-Poached Lobster

Oven baked butter-poached lobster. Lobster meat baked in an oven and served with homemade butter sauce. Delicious!


  • 8 small frozen rock lobster tails,thawed
  • freshly squeezed lemon juice to taste
  • sea salt and freshly ground white pepper to taste
  • 4 tablespoons sweet butter
  • 1/4 cup (60 ml) chicken stock
  • 1/4 cup (60 ml) dry white wine
  • 1/4 cup (60 ml) dry white vermouth
  • 1/4 cup (60 ml) heavy cream


Step 1

Preheat oven to 400°F (204°C).

Step 2

Remove lobster meat from the shell and keep it all in one piece. Drizzle lobster meat with lemon juice and season with sea salt and white pepper.

Step 3

Heat the butter in a heavy casserole until bubbling. Dip the lobster meat in the hot butter, then top the casserole with a parchment paper round, cover with a lid and cook in the oven 6-8 minutes. Remove casserole from the oven.

Step 4

Transfer cooked lobster to a platter and keep warm.

Step 5

Place the casserole over high heat and gently stir in chicken stock and white wine. Reduce until the liquid is syrupy, about 5 minutes.

Step 6

Gently stir in vermouth and bring to a boil. Cook for 1 minute.

Step 7

Whisk in the heavy cream. Season oven baked butter-poached lobster with salt and pepper. Serve the sauce over lobster.

Jamaican-Style Butter-Poached Lobsta Rasta Pasta

Generally speaking, I am not a big fan of serving cheese or cheese sauces with fish or seafood, but, there are exceptions to every rule, so, for those who, like myself, do appreciate the divine goodness of dishes like lobster macaroni and cheese, you've gotta try my creamy-dreamy Island-Style Jamaican-Italian-American Rasta Pasta with succulent, butter-poached lobster meat added to it.  In the event you've never heard of rasta pasta, take a moment and read on:     

Rasta Pasta is a restaurant located in Colorado Springs, CO.  The owners, the Taraborelli family, specialize in fusing two of the unlikeliest of culinary bedfellows:  the island flavors of Jamaica with their Italian-American background.  It's easy to assume the title "rasta" is associated with Rastafarianism, which would require the fare to be vegetarian -- no meat or shellfish.  No mon.  It implies the colors of the veggies:  red, yellow and green.

Research revealed a full range of opinions regarding the origin of this dish (which has developed a cult following), as Caribbean restaurants across the USA, many them in New York City (which has a large Jamaican population), have a version of rasta pasta on their menu.  All left me completely up-in-the-air on the subject and unwilling to pass any along.  My best guess:  It is a savvy Jamaican-American cook's creation that got popularized in America, then made its way back to Jamaica, where it quickly became as popular as it is here.  All I can say with certainty:  It's a delicious twist on your typical creamy pasta dish, and, it appealed to me from the start.

Island-Style Jamaican-Italian-American Rasta Pasta.

Jamaican Rasta Pasta, which is almost always made using penne, is very resemblant of one of my favorite entrées in an Italian-American restaurant, Fettucchini Alfredo, which I always order primavera-style, meaning:  some vegetables get tossed into it, hence the name of my own recipe, Fabulous Fettuccine Alfredo a la Primavera-Style -- and,  it's always an option to have chicken or shrimp tossed in too.  The  Rasta Pasta Sauce itself, is also resemblant of the rich, creamy, parmesan-laced sauce that enrobes the tender strands of al dente egg-pasta and colorful crunch-tender blanched veggies, and, when ordering rasta pasta anywhere, it's Jamaican-jerk chicken or jerk shrimp options you'll find.

. plus elegant & exquisite butter-poached lobster tail meat.  

Boiling or steaming lobster might be the traditional methods for cooking lobster, but, a third method, my preferred method for tails, is butter poaching.  It's decadent, divine and sublime.  Butter poaching is done by removing the meat from lobster tails and ever-so-gently cooking them in seasoned or unseasoned melted butter without allowing the meat to simmer or boil (which toughens the meat).  There's more, it's easy to do and it only takes a few minutes.

. is a decadent, divine & sublime, relatively-easy entrée:

Butter-poaching lobster tails for rasta pasta is no different than butter-poaching tails in my above-mentioned French-style version, except, instead of using traditional French seasonings (lemon juice, tarragon, onion and red pepper flakes), I use classic Jamaican flavorings (jerk seasoning, thyme, Scotch bonnet pepper powder and lime juice).  As for the rasta pasta sauce and vegetable sauté, the recipes are both quick to make, but, note they each yield 6 cups -- twice as much as needed for 1 pound of any type pasta, so, do the math and kindly cut the recipes in half.

3  cups rasta pasta sauce, prepared according to my recipe, but do the math, cut the recipe in half

3  cups rasta pasta vegetable sauté, prepared according to my recipe, but do the math, cut the recipe in half

2 ف 1/4-1 1/2-pound lobster tails, 3 1/2-4 1/2 generous cups chopped lobster meat

1  pound medium pasta shells, cooked al denté, according to package directions

1  teaspoon sea salt, for adding to water for pasta

1  cup salted butter (2 sticks)

1/4  cup white wine

1  teaspoon lime juice

1  teaspoon jerk seasoning blend, your favorite brand

1/2  teaspoon dried thyme leaves

1/2  teaspoon garlic powder

1/16  teaspoon Scotch bonnet pepper powder

Step 1 .  To prep  lobster meat, use a pair of kitchen shears to clip both sides of the underbelly of both tails and remove the thin shells.  Using your fingertips, gently remove the tails from the outer shells.  Chop tails into bite-sized pieces, about 1/2"-3/4" (3 1/2-4 1/2 cups lobster meat).

Step 2 .  In a 4-quart stockpot or saucepan bring 3 quarts water to a rolling boil and add 1 teaspoon sea salt.  Add the pasta shells, adjust heat to simmer steadily and continue to cook, until al dente, about 8-9 minutes. Do not overcook the pasta.  Transfer pasta to a colander to drain thoroughly, then, toss it into the skillet containing the vegetable sauté.

Step 3 .  To prepare the butter sauce and poach the lobster, in a 1-cup measuring container, stir the lime juice, jerk seasoning, dried thyme, garlic powder and Scotch bonnet pepper powder into the wine.  Place the butter in a 2-quart saucier.  Add the wine mixture.  Over extra-low heat, melt butter into wine, stirring frequently, until steaming .  Add the lobster pieces and stir constantly, adjusting the heat, lowering if necessary, until lobster is opaque and just cooked through, about 3-4 minutes.   Do not simmer or boil .   Do not over-poach lobster tails .  

Step 4 .  Using a large slotted spoon, transfer the lobster pieces to the pasta/vegetable mixture in skillet.  Add rasta pasta sauce, in 2-3 increments, tossing after each addition, until all ingredients are nicely-coated (not drenched) in the cream sauce.  

Note :  There will be almost a cup of flavorful butter sauce left in the saucier.  I like to serve the remaining butter sauce to the side with toasted rustic bread slices or garlic bread for dipping.

Stressed?  Don't worry, be happy.  Eat lobsta rasta pasta:

It's fantastic made w/lobster or seafood ravioli too:

Jamaican Rasta Pasta w/Butter-Poached Lobster :  Recipe yields 4-6 rich, hearty main-dish servings.

Special Equipment List : kitchen shears cutting board chef's knife 4-quart saucepan colander 1-cup measuring container 2-quart saucier large slotted spoon 3 1/2-quart chef's pan w/straight deep sides (for preparing rasta pasta sauce) 12" nonstick skillet (for preparing vegetable sauté)

Cook's Note : Store-bought seafood stock is readily available, but I can tell you this:  it is a compromise and I never feel my end result is quite as good as it could have been if I'd used my real-deal stock.  Besides, one of the fundamentals of good cooking is to waste nothing, or as little as possible, so this gives me an opportunity to feel good about myself.  All my shrimp and lobster shells go in a freezer bag.  'Nuff said.  

"We are all in this food world together."

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

Why Butter Poached Lobster?

Butter poached lobster creates a succulent texture and flavor that is second to none. This is by far the best technique to yield sweet tender lobster that practically melts in your mouth. In all of my years working with these crustaceans, the best results came from the butter poached method. Butter poaching and the use of butter for basting, glazing and holding proteins is an old technique borrowed from French cuisine. It involves combining butter and liquid at a specific temperature range to create a stable emulsification.


I chopped up garlic and mushrooms and cooked it with the butter and olive oil and the other ingredients and it was delicious.

My husband came home with lobster ravioli. I didn't know what kind of sauce to make for it and came across this recipe. Perfection! Light sauce to work with the rich ravioli, very few ingredients, and a snap to make. A keeper for sure.

I made this when some large Argentinian red shrimp and it came out fantastic. Very good and clean pasta. Could see finish with cream if you wanted a very rich sauce.

Made this tonight for dinner, it was very tasty! I steamed two lobster tails for this meal. Next time I'll steam them 1 or 2 minutes less so they don't get overcooked while being tossed in the pan with the pasta. I also added whole black olives and a little baby spinach leaves at the end. I will make this dish again!

I thought this dish totally laked in flavor. If I was to make it again, I would make it more scampi like with additional garlic and butter. It was just so so as is, and I felt I wasted my lobster.

Very delicious- although I will say be careful how much salt you add to your pasta water since you will be adding this to the pot with all the other ingredients. Added garlic as well, can't go wrong.

Followed this recipe exactly as it is. It did not disappoint. Very delicious and adding to my favorites to make over and over!

Excellent and very easy. I cooked the pasta in the water I used to cook the lobster tails. I also added a pinch of saffron per other reviews.

This is really good, I used frozen main lobster meat and added saffron, and touch of garlic, cream and cognac .

So simple and delicious. I added about 4 cloves of very thinly sliced garlic and a bunch of torn basil. My family loved it.

This is soooo good, I did tweet a little bit cooked lobster tails in pasta water first, added saffron and a touch of cream and a ear of fresh corn sliced from the cob, it give it a nice crunch and sweetness.

This is an excellent recipe. I added two small red chillis instead of the red pepper flakes , about 100 ml of white wine, 200 ml of the boiled pasta water, 100 ml of cooking cream, and a pinch of saffron. I also made this with jumbo shrimps/prawns. It was excellent.

OMGOSH this is AMAZING. So simple, but absolutely delicious. I used 1/2 lobster tail 1/2 jumbo shrimp. Cooked the pasta in the boiled lobster water. Added 1 garlic clove with shallot and sprinkled torn basil on top. Cannot wait to make this again!

I made this with shrimp, as suggested, and it was really good. I cooked the shrimp in the oil before I sauteed the shallots and it worked really well. Easy to make, I highly recommend this recipe.

So simple, sooo good, no need for garlic as the shallots have their own wonderful garlicy, onion personality. Brilliant for weekday dinner when you can grab frozen shrimp from the freezer and have this in the promised 20 minutes.

Very good. I added mushrooms, and used gluten free noodles, still delicious. I wish I made the lobster ahead, cutting it out of the tail was time consuming and hard to pull together at the end. Would definitely make again.

-Excellent and easy. This came together in less than 20 min. Simmered fresh (thawed) lobster 8 min. then cooked the pasta in the same water as lobster cooled. I also added 3 Tbsp heavy cream at the end and served over linguine with fresh aged parm & black pepper.

YUMMM. Added garlic, parsley as did others. I poached the lobster in butter first but not necessary (but results in super tender meat). Served with roasted asparagus. Winner.

This recipe is simply sublime. I added a touch of white wine instead of the second ladle of pasta water and cut the tsp of pepper to 1/2 cause hubby is a wuss. LOL. I used shrimp the first time and lobster this past Saturday and used linguini for the pasta. Absolutely delicious!

We agree with all the 4 fork reviews. Made this for a week night meal and it came together easily. We enjoyed it and would make again. I think this will make our regular dinner rotation.

Easily one of the best recipes I've ever tried. Period. And I never leave reviews on websites. Recommend you add garlic with the shallots and some fresh basil leaves at the very end. Amazing recipe. Easy and delicious!

My family devoured this. I used a large serving bowl and we used our bread to wipe the bowl clean. Thank you for such an easy quick fabulous meal.

I was skeptical that this simple recipe would turnout, but it was easy and delicious. I used shrimp and added a splash of white vermouth and garlic and otherwise followed the recipe. Super easy, fast, and satisfying. You won't be disappointed.

Super yummy! I veered from the recipe - probably didn't use as much chili and didn't use any pasta water, and added garlic and some parsley - but was really happy with the dish. So nice to have a lighter option than a recipe with cream. Would be nice with shrimp as well, for a less expensive option.

Excellent. Easy and had a nice flavor! Loved the crushed red pepper kick. Will definitely make again! I added zucchini as I didn't have a pound of lobster.

Watch the video: How To Cook Butter-Poached Maritime Lobster. MasterChef Canada. MasterChef World


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