In a small saucepan, combine 1 cup of dry white wine with 1 cup of unsalted butter over low heat. Stir gently to blend and warm slowly without boiling.

Once the butter is fully melted and fragrant, carefully add the uncooked lobster tails to the saucepan, immersing them in the butter-wine blend. Cook gently for 4 to 5 minutes.

Using tongs, flip each lobster tail to ensure even poaching and continue cooking for an additional 4 to 5 minutes.

Once cooked, remove the tails from the poaching liquid and drizzle some over the tails. Optionally sprinkle with sea salt and fresh cracked pepper to serve.