Yeah, OK, butter poached lobster is nice. I do mine a particular way I learned (* kinda teaching myself) in Maine. I'll give you my way here. See if you like it.
Butter gets nasty after 160*. I do a thing to help that out up to +/- 190*. I'm sure there is a French word for that, but I don't know it so much (you all pretty much know how I feel about French stuff). We're using clarified butter here, by-the-way.
Put the tails in your pot and just cover them with water. Take out the tails, drain and dry them. Now you know how much "butter liquid" you will need. I cut the lobster tails up the belly, crack but not cut the tops, and gently remove the tails. I then put them back in. The object is having loose tail meat in the shells. I take two(2) tails and put them soft sides together in opposite directions, then rubber-band them together using the bands from the claws. I do this so they don't curl up. I hate that.
I sweat out some minced shallots garlic and celery hearts, seasoning with pink salt and cracked pepper. Knowing how much "butter liquid" I will need I can figure how much white wine I will start with; 5+:1 butter/wine. I like a wine leaning on the sweeter side. I pour in the wine, wisking until it gets close to little bubbles. I back off the heat and start pouring in the butter, wisking until all is incorporated and sorta emulsified. Yeah, I'm serious here. It really happens. Here we go, we have our poaching liquid.
Add the lobsters and cover, cooking for +/- 8 minutes. You gotta watch the heat. NO BOILING HERE. A little undercooked is better than over because we can finish them off in a pan bringing them up to serving temp. The color is a good indication of being cooked. It's not a cold-hard rule, but it's a good idea. I'm not serving cold lobster here.
That's it. Whatever else you serve up with the lobster is your choice. You can serve the tails whole, you can slice them in half long ways, you can cut them into medallions ... it's up to you.
* I worked a place in Maine that had so much fresh seafood, including all the lobster that I could serve, that I just played with stuff. If there was a glitch I just made chowder or paella or salad. Nobody knew or said anything. This is how I kinda taught myself stuff. I was a lucky guy at the time.
Edited by IceMan - 7/5/12 at 9:02am