Crockpot Butter-Poached Lobster and Scallops Tips, FAQ & printable recipe

Tips for success

For the best texture, make sure the lobster tails are fully submerged in the clarified butter. If they aren't, you can gently press them down with a spoon or add a little more butter. The butter should be warm but not boiling when you pour it over the seafood. This ensures gentle poaching from the start.

If you prefer a more intense tarragon flavor, add a few extra sprigs. You can also reserve some fresh tarragon for garnish.

To keep the butter from solidifying on the plate, serve the dish immediately and consider warming the plates in the oven at a low temperature. Leftover butter can be strained and refrigerated for up to a week—use it to sauté vegetables or top grilled steak.

Variations

• Add Garlic and Lemon: Add 2 crushed garlic cloves and the zest of 1 lemon to the clarified butter before pouring over the seafood. The garlic infuses the butter with savory depth, while lemon brightens the dish. Serve with lemon wedges on the side.
• Spicy Cajun Twist: Stir 1 tablespoon Cajun seasoning into the clarified butter. The spices coat the seafood and corn, adding a warm, smoky heat. Reduce the tarragon to 1 sprig to let the Cajun flavors shine. Serve with rice.
• Herb-Infused Butter: Replace tarragon with a mix of fresh thyme, parsley, and chives. Add the herbs to the clarified butter and let them steep for 10 minutes before pouring over the seafood. This variation is milder and herbaceous.
• Add White Wine: Replace 1/2 cup of the clarified butter with 1/2 cup dry white wine. The wine adds acidity that cuts through the richness. Reduce the cooking time to 75 minutes, as the liquid will be thinner and cook faster.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days. The butter will solidify; reheat gently in a skillet.

Freezer

Freeze leftover seafood in the butter in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.

Reheat

Reheat gently in a skillet over low heat, or in a 300°F (150°C) oven for 10-15 minutes, until warmed through. Do not boil.

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the seafood in a skillet with a little of the reserved butter over low heat, just until heated through.

Avoid microwaving, as it can make the seafood rubbery. The butter may solidify when chilled; that's normal.

You can split the lobster tails and pat the scallops dry a day ahead, storing them in the refrigerator. The clarified butter can also be made ahead and refrigerated; warm it gently before using.

The entire dish can be assembled in the slow cooker insert and refrigerated overnight, then placed in the slow cooker and cooked as directed. Add 15-20 minutes to the cooking time if starting from cold.

Serving ideas

Serve this butter-poached lobster and scallops as the centerpiece of a special dinner. Spoon the sweet corn and a little of the tarragon butter over the top.

Pair with crusty bread to soak up every drop of the buttery sauce, or serve over buttery mashed potatoes or creamy polenta. A crisp green salad with a light vinaigrette balances the richness.

For a more casual meal, serve the seafood and corn over pasta, such as fettuccine or linguine, tossed with a little of the poaching butter. A glass of chilled Chardonnay or Sauvignon Blanc complements the dish beautifully. Garnish with fresh tarragon leaves and a pinch of flaky sea salt before serving.

Frequently asked questions

Recipe card

Crockpot Butter-Poached Lobster and Scallops

Prep 10 minCook 1 h 30 minTotal 1 h 40 minServes 4

Ingredients

• 4 Maine lobster tails, split
• 1 lb dry sea scallops
• 2 cups sweet corn kernels
• Fresh tarragon sprigs, to taste
• 2 cups warm clarified butter

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.

Contains: crustaceans, mollusks, milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

12 g

Fat

34 g

Automatic estimate from the ingredient list, not laboratory-verified.