Double Lobster Tail Recipe

Thaw (if frozen) and Prep

If using frozen lobster tails, place sealed tails in the refrigerator 24 hours to thaw or submerge sealed bags in cold water for 30–60 minutes until thawed. Rinse tails under cold water and pat dry. Sprinkle 1 tsp kosher salt over tails and let sit 10 minutes.

Butterfly the Tails

Using kitchen shears, cut down the center of the top shell lengthwise from the open end toward the tail, stopping before the tail fan. Pry the shell open slightly and gently lift the meat out, keeping the base attached to the tail fan so the meat rests on top of the shell. Press the shell flat so the tail lies open and the meat is exposed.

Season

Brush the exposed lobster meat lightly with 1 tsp melted unsalted butter (from the drawn butter total) and season with a pinch of salt and freshly ground black pepper.

Cook

Preheat oven to 425°F (220°C) for broiling/roasting. Place prepared tails on a rimmed baking sheet lined with foil, meat side up. Roast in the preheated oven for 8–12 minutes, depending on size, until the meat is opaque, firm, and registers 140–145°F (60–63°C) with an instant-read thermometer. Optionally, for a lightly browned top, switch to broil for the last 1–2 minutes—watch closely to avoid burning.

Rest

Remove lobster tails from the oven and let rest 2–3 minutes before serving to allow juices to settle.

Clarify and Flavor

While the tails cook, melt 6 tbsp unsalted butter in a small saucepan over low heat. Allow butter to melt slowly and separate; skim any foam from the surface with a spoon for a clearer drawn butter. Add the smashed garlic clove and keep the butter at a gentle low heat for 2–3 minutes to infuse (do not brown). Remove and discard the garlic clove.

Finish

Stir in 1 tbsp fresh lemon juice, 1 tsp salt and 1 tsp freshly ground black pepper. Keep the butter warm (use a small warm bowl set over a pan of hot water or a butter warmer) until serving to prevent the butter from cooling and solidifying.

Arrange the two lobster tails on warmed plates. Spoon a small amount of drawn butter over the tails (about 1–2 tbsp each) and place the remaining butter in a small ramekin for dipping. Garnish with a sprinkle of chopped fresh parsley and serve with lemon halves on the side for squeezing.

Provide small forks and lobster picks if available. Serve immediately while hot.