Garlic Butter Lobster Tail

Step-by-Step Instructions

1. Prep the Lobster Tails (Butterflying):

· Using kitchen shears, cut straight down the center of the top of the lobster shell, from the top of the tail to the base of the tail. Be careful not to cut through the bottom shell.
· Use your fingers to gently pry the shell apart, loosening the meat. Then, carefully lift the meat through the opening and rest it on top of the shell. (This is called “butterflying”).
· Use a sharp knife to make a shallow cut down the middle of the exposed lobster meat. This helps it cook evenly and allows the butter sauce to penetrate.
· Place the prepared tails on a baking sheet.

2. Season the Lobster:

· Brush the exposed lobster meat with olive oil and season lightly with salt, pepper, and a pinch of smoked paprika (if using).

3. Make the Garlic Butter Sauce:

· While the broiler preheats, melt the butter in a small saucepan over medium heat.
· Add the minced garlic and cook for 1 minute until fragrant, but not browned.
· Remove from heat and stir in the lemon juice, chopped parsley, salt, and red pepper flakes (if using).

4. Broil the Lobster Tails:

· Preheat your broiler on HIGH. Position an oven rack so the lobster tails will be about 5-6 inches from the heat source.
· Spoon half of the garlic butter sauce over the exposed lobster meat.
· Broil for 1-2 minutes per ounce of tail. For example, an 8-ounce tail will take 8-10 minutes. The lobster is done when the meat is opaque, white, and firm to the touch, and the shells are bright red. The internal temperature should be 140°F (60°C).
· Key Tip: The most common mistake is overcooking. Watch it closely! The butter may bubble and brown—this is okay and adds flavor.

5. Serve Immediately:

· Remove the lobster tails from the oven and immediately spoon the remaining garlic butter sauce over the top.
· Garnish with extra parsley and serve with lemon wedges on the side.

Alternative Cooking Methods

Grilling Method:

1. Prepare and butterfly the tails as described above.
2. Brush the meat with oil and season.
3. Place the tails on a medium-high heat grill, meat-side down, for 2-3 minutes to get grill marks.
4. Flip, so the shell is now directly on the grill grates. Spoon the garlic butter sauce over the meat.
5. Close the lid and grill for another 4-6 minutes, or until cooked through. Baste with more sauce halfway through.

Baking Method:

1. Prepare the tails as above.
2. Bake in a preheated 425°F (220°C) oven for 1-1.5 minutes per ounce (e.g., 8-10 minutes for an 8oz tail). Spoon the sauce over halfway through cooking.

Pro-Tips for Perfect Lobster Tails

· Buying Lobster Tails: Look for “cold water” lobster tails (like from Maine or Canada) for the sweetest, most tender meat. They are typically more expensive but worth it.
· Thawing: If frozen, thaw tails in the refrigerator for 24 hours for the best texture. Do not thaw in water, as it can make the meat waterlogged.
· Don’t Overcook! This is the golden rule. Overcooked lobster becomes tough and rubbery. It cooks very quickly, so keep a close eye on it. When in doubt, pull it out a minute early.
· The Butterfly is Key: Butterflying not only looks impressive but ensures the meat cooks evenly and allows the flavorful butter to seep into every bite.
· Amplify the Sauce: For an even richer sauce, you can add a tablespoon of white wine to the butter along with the garlic and let it reduce slightly before adding the lemon juice.
· The Perfect Pairing: Serve with:
· To soak up the sauce: Creamy mashed potatoes, risotto, or crusty bread.
· For a classic surf & turf: A grilled steak.
· For a light meal: A simple green salad and grilled asparagus.

Enjoy your spectacular, restaurant-worthy Garlic Butter Lobster Tails! It’s a meal that feels like a true celebration.