A plate of golden crispy poached lobster claws garnished with herbs

Crispy Poached Lobster Claws: A Delightful Seafood Treat

Name: Crispy Poached Lobster Claws: A Delightful Seafood Treat
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: American
Ingredients: 6 pieces Fresh lobster claws (shell on) - look for claws that are heavy, with intact shells and no unpleasant odor; 4 tbsp Unsalted butter - use good-quality butter for best flavor; 2 tbsp Olive oil - extra virgin preferred for drizzling later; 3 pieces Garlic cloves - peeled and smashed; 2 tbsp Fresh thyme sprigs - add aromatic flavor; 1 tbsp Lemon zest - from about 1 lemon, no bitter white pith; to taste n/a Salt - preferably sea salt; to taste n/a Freshly ground black pepper

Home Page / Poach Recipes / How to Poach Lobster

medium

15 min

Nutritional value per serving

Calories300kcal

Carbs8gram

Fat12gram

Protein25gram

Ingredients

Quantity

Fresh lobster claws (shell on) - look for claws that are heavy, with intact shells and no unpleasant odor6 pieces
Unsalted butter - use good-quality butter for best flavor4 tbsp
Olive oil - extra virgin preferred for drizzling later2 tbsp
Garlic cloves - peeled and smashed3 pieces
Fresh thyme sprigs - add aromatic flavor2 tbsp
Lemon zest - from about 1 lemon, no bitter white pith1 tbsp
Salt - preferably sea saltto taste n/a
Freshly ground black pepperto taste n/a

This recipe guides you through poaching lobster claws gently to retain their natural sweetness while finishing them with a delicious crispy exterior. Perfect for a special dinner or when you want to impress with minimal effort. The total estimated cost for the ingredients is approximately $40, €37, £32, and ₹3200. The dish provides around 300 kcal per serving and suits a pescatarian diet. Difficulty is medium mainly due to handling lobster claws safely and achieving the perfect crispy finish. Total time is about 40 minutes.

Preparation instructions

Prepare the poaching liquid

1In a large skillet or shallow pan, melt the butter with olive oil over medium heat. Add smashed garlic cloves and thyme sprigs to infuse the butter gently. Let it simmer lightly for 4 minutes to flavor the poaching liquid.

Poach the lobster claws gently

2Add the lobster claws to the pan, meat side down if possible. Reduce heat to low and gently poach for 6-8 minutes, turning once halfway. Lobster meat is safe to eat at an internal temperature of at least 135°F (57°C), and should be opaque and firm to the touch. Use a meat thermometer if possible.

Remove and cool slightly

3Using tongs, carefully remove the claws and let them cool for 3 minutes on a wire rack. This resting time helps retain juices inside the meat.

Make the lobster claws crispy

4Heat a separate pan over medium-high heat. Add a tablespoon of butter and a drizzle of olive oil. Once hot, add the lobster claws and sear each side for about 2 minutes until exterior turns golden and crispy without overcooking the meat.

Add finishing touches

5Sprinkle the claws with lemon zest, salt, and freshly ground black pepper. Serve immediately while hot and crispy.

Cooking Tips

1To avoid overcooking, monitor the lobster claws carefully during poaching and searing; lobster toughens if cooked too long.

2Ensure all utensils and surfaces are clean to prevent cross-contamination, especially when handling shellfish.

3If you can't find fresh lobster claws, frozen claws can be used; thaw them thoroughly in the refrigerator before cooking.

4Use a meat thermometer to check lobster's internal temperature for food safety.

Equipment Needed

Large skillet or shallow pan
Tongs
Meat thermometer (optional but recommended)
Small saucepan or frying pan for searing
Wire rack for resting
Knife and cutting board for zesting lemon

Shopping List

[ ] Fresh lobster claws (6 pieces) — About $30. Choose claws that feel heavy and have intact shells without any fishy smell.
[ ] Unsalted butter (at least 4 tbsp) — Around $3. Choose good-quality for better taste.
[ ] Olive oil (at least 2 tbsp) — Approximately $2. Extra virgin preferred.
[ ] Garlic cloves (3 pieces) — About $0.50. Fresh firm garlic is best.
[ ] Fresh thyme sprigs — Around $2. Look for green, fragrant sprigs.
[ ] Lemons (1 piece) — $1. Choose firm, bright lemons with smooth skin.
[ ] Sea salt and black pepper — Pantry staples, $1 approximate cost consideration.

Total Estimated Cost: $39.50

FAQ

How do I know when lobster claws are fully cooked?

Lobster meat turns opaque and firm when cooked. The internal temperature should reach at least 135°F (57°C). Using a meat thermometer is the most accurate method.

Can I use frozen lobster claws?

Yes, frozen claws can be used, but be sure to thaw them completely in the refrigerator before cooking to ensure even warming and safety.

How do I avoid overcooking lobster claws?

Poach lobster claws gently over low heat and watch cooking times carefully. After poaching, sear quickly just to get a crispy exterior without cooking the meat further.

Is it safe to eat lobster without the shell?

Yes, but handle carefully to avoid cross-contamination. Always wash your hands and utensils after handling raw shellfish and cook until the internal temperature is safe.