Description
Savor the flavors of perfectly cooked Garlic Butter Lobster Tails in a skillet. Discover step-by-step instructions for a gourmet meal that’s simple yet impressive.
Ingredients
- 4 lobster tails
- 1 teaspoon (5 ml) salt or to taste
- 1 pinch cracked pepper to taste
- 2 tablespoon (30 ml) s cooking oil
- 1/2 cup (120 ml) unsalted butter divided
- 2 tablespoon (30 ml) s lemon juice fresh, adjust to your taste
- 4 cloves garlic large, crushed
- 3 lemon slices to serve
- 1 tablespoon (15 ml) fresh parsley chopped to garnish
Instructions
- If the lobster tails are frozen, immerse them in a pot of cold water for at least 30 minutes until they are completely thawed. Afterwards, rinse them and dry using paper towels.
- With a pair of sharp kitchen scissors, slice the top shell along the center of the back to the tail’s end, keeping the tail fan intact. Remove any veins or shell fragments if present. Use your finger to gently separate the meat from the shell. Slightly open up the meat. Carefully lift the lobster meat from the bottom of the shell, ensuring the tail remains attached.
- Generously sprinkle salt and pepper on the lobster tails.
- In a skillet, heat 2 tablespoons of butter along with the oil over medium-high heat. Stir in 1 tablespoon of lemon juice and place the lobster, flesh side down, in the pan for 2 minutes until the edges turn crispy and golden.
- Turn over all the tails, cover the pan, and let them cook for an additional 1-2 minutes, or until the shells turn pink and the meat becomes opaque. Be cautious not to overcook! (TIP: If the shells haven’t fully changed color, use tongs to rotate the lobster in the hot pan juices until they do.)
- Melt the rest of the butter in the center of the skillet; sauté the garlic until it releases its aroma, which takes about a minute. Add the remaining lemon juice and ladle the pan juices over the lobster meat.
- Remove from the heat immediately and sprinkle with parsley. Serve with the remaining sauce from the pan and lemon slices.
Notes
- Use scissors for a clean cut through the shell without harming the meatnRub salt and pepper on the exposed meat for even flavornMelt butter on medium heat before adding garlic to avoid burning
