Crockpot Butter-Poached Lobster and Scallops Step-by-step instructions

Before you start

Before starting, ensure your slow cooker is clean and dry. If using frozen lobster tails, thaw them in the refrigerator overnight.

Split the tails in half lengthwise with a sharp chef's knife, cutting through the shell but leaving the meat intact. Pat the scallops dry with paper towels to remove any excess moisture.

If using fresh corn, cut the kernels from the cobs; frozen corn can be used straight from the bag. Warm the clarified butter gently on the stovetop or in the microwave until it's liquid but not hot. Have all your ingredients measured and ready to go—this recipe comes together in minutes.

Instructions

Layer and Set

1. 1Layer the Seafood and Corn
   Place the split lobster tails, dry sea scallops, sweet corn kernels, and fresh tarragon sprigs into the ceramic insert of a 6-quart slow cooker. Pour the warm clarified butter over the top, making sure the seafood is mostly submerged. Use tongs to gently nestle everything into the butter.
   Look for The butter should cover the seafood and corn; the tarragon sprigs should be visible.
   Tip If the butter doesn't fully cover, gently press the seafood down with a spoon.
2. 2Cover and Set to Low
   Place the lid on the slow cooker. Set the heat to LOW. Do not turn it to HIGH; the gentle heat is essential for poaching the seafood without overcooking.
   Look for The slow cooker is set to LOW and the lid is secure.
   Tip Resist the urge to peek frequently—each opening releases heat and slows cooking.

You should see the lobster tails, scallops, corn, and tarragon nestled in the warm clarified butter. The butter should cover most of the seafood. The slow cooker is set to LOW, and the lid is on. The aroma of tarragon and butter will begin to fill the kitchen.

Slow Poach

3. 3Poach Gently for 90 Minutes
   Let the seafood poach on LOW for 90 minutes. The butter should stay at a bare simmer, with just a few bubbles rising. The lobster meat will turn pearlescent and opaque, and the scallops will become firm and springy to the touch.
   Look for After 90 minutes, the lobster meat is opaque and the scallops are firm but still moist.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use an instant-read thermometer to check the thickest part of a lobster tail—it should read at least 145°F (63°C).
4. 4Check for Doneness
   Gently lift a lobster tail with tongs to check that the meat is opaque and separates easily from the shell. The scallops should be firm to the touch and have a slight give. If not done, cover and cook for 10 more minutes, then check again.
   Look for Lobster meat is white and opaque; scallops are firm but not rubbery.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook—seafood can become tough if left too long.

After 90 minutes on LOW, the butter should be gently bubbling around the edges. The lobster meat will look opaque and white, and the scallops will be firm and slightly springy. The corn will be tender and soaked in butter. The smell is rich, savory, and aromatic.

Serve and Savor

5. 5Serve Immediately
   Using tongs, lift the lobster tails and scallops out of the butter and onto a warm serving plate. Spoon some of the sweet corn and a little of the tarragon butter over the top. Serve right away while warm.
   Look for The lobster and scallops are glistening with butter and the corn is tender.
   Tip Warm plates help keep the dish hot at the table.

The lobster and scallops are lifted from the butter, glistening and tender. The corn is golden and buttery. The tarragon adds a fresh, herbal note. Serve immediately on warm plates, spooning extra butter over the top. The dish looks elegant and inviting.

Common mistakes

A common mistake is using wet scallops, which can water down the butter and prevent proper poaching. Always pat them dry. Another mistake is cranking the slow cooker to HIGH to speed things up—this can overcook the seafood and make it tough.

Stick to LOW. Also, don't skip the tarragon; it adds a subtle flavor that complements the seafood beautifully. Finally, resist the urge to stir the pot during cooking; the seafood should stay submerged in the butter to cook evenly.

How to tell it’s done

The dish is done when the lobster meat is opaque and pearlescent, and the scallops are firm to the touch but still moist. Insert an instant-read thermometer into the thickest part of a lobster tail; it should read at least 145°F (63°C).

The scallops should also reach 145°F (63°C). The corn should be tender and infused with butter. Be careful not to overcook—seafood can become rubbery if left too long. The gentle poaching method makes it easy to achieve perfect results every time.

• Shellfish: 145°F (63°C) in the thickest part