Step 1: Prepare the Lobster Tails

• Using kitchen shears, carefully cut through the top shell of each lobster tail, starting from the wide end down to the tail fin.
• Gently spread the shell apart and pull the lobster meat upward, leaving the end attached to the shell. Rest the meat on top of the shell for an elegant presentation.
• Season the lobster meat lightly with salt and pepper.

Step 2: Make the Butter Poaching Liquid

• In a medium saucepan over low heat, add the water and gradually whisk in the cubes of butter, one at a time, to create an emulsion.
• Stir in the minced garlic, chopped shallots, and thyme. Add a pinch of red pepper flakes if you like a touch of spice. Let the aromatics infuse the butter for 2–3 minutes without letting it come to a boil.

Step 3: Poach the Lobster

• Submerge the lobster tails into the butter poaching liquid, meat side down. Cook on low heat for 8–10 minutes, or until the lobster meat turns opaque and reaches an internal temperature of 140°F (60°C). Avoid overcooking to maintain the lobster’s tender texture.

Step 4: Finish with Lemon and Herbs

• Once cooked, transfer the lobster tails to a serving platter.
• Stir the lemon juice into the poaching liquid, then drizzle it over the lobster tails.
• Garnish with freshly chopped parsley and serve with lemon wedges on the side.