Poached Lobster Tails w/ Lemon Thyme Butter Sauce
Makes 3 Servings
|Chablis, White Burgundy or Bordeaux Blanc Wine|
Gently poaching lobster tails in butter and cream allows you to preserve their delicate texture and flavor. Better still, once the lobster tails are cooked, the poaching liquid becomes the base for an incredibly easy sauce.
The result is so quick you could eat lobster on a weeknight (if using pre-shucked lobster tails…it may take a bit longer if you’re shelling yourself).