Description
A delightful garlic butter lobster tails recipe that brings the coastal dining experience to your home, perfect for any special occasion.
Ingredients
- 2 lobster tails, about 6-8 ounces (170-225 grams) each
- 4 tablespoons unsalted butter (about 60 grams), melted
- 3 cloves fresh garlic, minced finely
- 1 tablespoon fresh lemon juice (about 15 ml)
- Zest from half a lemon
- 1 tablespoon fresh parsley, finely chopped
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon olive oil (5 ml) to brush the lobster shells before broiling
Instructions
- Prep the lobster tails: Using kitchen shears, carefully cut down the center of the top shell of each lobster tail, stopping just before the tail fin. Gently pry the shell open and loosen the meat, lifting it slightly to rest on top of the shell.
- Make the garlic butter sauce: In a small bowl, whisk together melted butter, minced garlic, lemon juice, lemon zest, parsley, smoked paprika, salt, and pepper until well combined.
- Preheat your broiler: Position the oven rack about 6 inches (15 cm) from the heat source and preheat to high broil (around 500°F / 260°C).
- Brush the lobster tails: Coat the lobster meat generously with the garlic butter mixture using a basting brush. Ensure some minced garlic lands on top of the meat. Brush a thin layer of olive oil on the exposed shell.
- Broil the lobster tails: Place the lobster tails on a baking sheet and broil. Watch carefully; the lobster meat will turn opaque and lightly browned. When it reaches an internal temperature of 140°F (60°C), it’s done.
- Optional final butter baste: Halfway through broiling, baste again with garlic butter to enhance richness.
- Rest and serve: Let the lobster tails rest before serving to allow juices to redistribute.
Notes
For a decorative touch, reserve a sprinkle of fresh parsley for garnishing your plate just before serving.
