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Butter Poached Lobster Shooters

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 8



  • 3 cloves garlic
  • 4 to 6 fresh lobster tails
  • 4 lb clarified salted butter
  • 4 juiced fresh lemons


Cook’s note: This MUST be served warm

Reserve 1 cup of clarified butter and try to keep warm.

Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.

While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.

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