The Lobster Series: Butter Poached Lobster / by Alice Zhao

Butter Poached Lobster Claws

Inspired by the lobster boil, Jared decided to pick up 1 more lobster and create 3 different dishes out of it. Since we had so much leftover clarified butter from the meal, he decided to try his hand at butter poached lobster claws. Extremely simple and soooo good!


Lobster claws (the directions are actually for the whole lobster but I only butter poached the claws for this dish)
1 cup clarified butter
Pinch of salt


  • Clean the lobster claws
  • Boil enough water to submerge the lobster
  • Once the water is boiling, add the whole lobster and boil for about 10 mins
  • Remove the lobster and let it cool enough to handle
  • Disjoint the claws and crack open the shell
  • Carefully remove the meat from the shell
  • Warm the butter in a small sauce pan and add a pinch of salt
  • Place the claw meat in butter. Try to keep the meat submerged in the butter.
  • Poach the lobster at around 160F-180F for 10-15 mins.
  • Remove the lobster and serve with a few spoonfuls of butter

For additional flavor, I added 1 tsp of soy sauce to the serving butter and added chopped scallions.