Lobster tails are a true delicacy, often reserved for special occasions. This recipe elevates them with a rich, creamy garlic butter sauce that enhances their natural sweetness. Perfect for a romantic dinner or a lavish weekend treat, these lobster tails are surprisingly simple to prepare, yet incredibly indulgent. Serve them with your favorite sides, and enjoy a restaurant-quality meal at home.
Steps
- Use kitchen shears to carefully cut through the top shell of each lobster tail, stopping at the base. Flip the tail over and crack the ribs in the center to help open the shell.
- Open the shell gently with your thumbs and fingers, loosening the meat but keeping it attached at the base. Lift the meat out, pressing the shell together and placing the lobster meat on top of the shell.
- Position the oven rack in the center and preheat the oven to broil on high. In a small bowl, mix 1 tablespoon parsley, 2 pressed garlic cloves, 1 teaspoon dijon mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, 1 1/2 tablespoons olive oil, and 1 1/2 tablespoons lemon juice to make the marinade.
- Place the butterflied lobster tails in a baking dish with the flesh side facing up. Evenly distribute the marinade over each tail, and dot each with 1/2 tablespoon of butter cut into smaller pieces.
- Broil the lobster tails for 10-11 minutes, or until the meat is opaque, white in the center, and reaches an internal temperature of 145?F. Transfer them to a serving platter and garnish with fresh parsley if desired.
- To prepare the Garlic Lemon Butter, pour the pan drippings into a small saucepan and combine with 2 tablespoons of butter. Bring to a simmer and then remove from heat. Serve the sauce over the lobster tails or in small ramekins for dipping.
Ingredients
- 4 lobster tails, approximately 5 to 6 ounces each
- 1 tablespoon fresh parsley, finely chopped (plus additional for garnish)
- 2 garlic cloves, pressed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly cracked black pepper
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 4 tablespoons unsalted butter, divided
FAQ
- How do I butterfly a lobster tail?
- To butterfly a lobster tail, use kitchen scissors to cut through the top shell, stopping at the base. Then, gently crack the ribs on the underside and open the shell. Loosen the meat from the shell, keeping it attached at the base, and place it on top of the shell.
- What’s the best way to cook lobster tails?
- Broiling is recommended for cooking lobster tails, as it locks in flavor and results in tender, juicy meat. This method is faster and more flavorful compared to boiling or baking.
- How can I make the perfect marinade for lobster tails?
- Combine olive oil, chopped parsley, minced garlic, dijon mustard, lemon juice, salt, and pepper for a flavorful marinade that complements lobster tails beautifully.
- How do I know when the lobster tails are done cooking?
- The lobster meat is done when it turns opaque and white in the center, reaching an internal temperature of 145°F. The shell should appear bright red, and the meat should be firm yet not rubbery.
- What sides pair well with lobster tails?
- To let the lobster be the star, pair it with simple sides like mashed potatoes, roasted asparagus, Caesar salad, roasted cauliflower, risotto, or sourdough dinner rolls.
Tips
- Broiling Method: Opt for broiling your lobster tails rather than boiling or baking, as this method retains the flavor while providing a succulent, tender, and juicy result.
- Butterflying Lobster Tails: Use kitchen shears to cut through the top shell of the lobster tail and then crack the ribs on the underside. This will help to open the shell and make it easier to lift the meat out for cooking.
- Perfect Marinade: Create a flavorful marinade using olive oil, parsley, garlic, dijon mustard, lemon juice, salt, and pepper. This combination enhances the taste of the lobster without overpowering it.
- Avoid Overcooking: Broil lobster tails until the meat is opaque and white in the center, or until it reaches an internal temperature of 145?F. Overcooking can result in tough and rubbery lobster meat.
Equipment
- Kitchen Shears: Essential for cutting through the lobster shells to butterfly them.
- Instant-Read Thermometer: Useful for ensuring the lobster is cooked to the correct internal temperature of 145?F.
- Roasting Pan (9×13 or 8×12): Required to arrange the butterflied lobster tails for broiling.
- Small Saucepan: Needed for making the garlic lemon butter sauce from the pan drippings.
- Ramekins: Helpful for serving the garlic lemon butter dipping sauce.