Lobster Tail Recipe
7oz single lobster tail served with drawn butter and fresh lemon
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Ingredients
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Main
Drawn Butter (Clarified Butter for Serving)
Method
Main
Prepare lobster tail
If lobster tail is frozen, thaw in the refrigerator overnight or under cold running water for 30–60 minutes. Pat the tail dry with paper towels. Place the tail on a cutting board, shell side up.
Split the shell
Using kitchen shears, cut lengthwise down the center of the top of the shell from the open end toward the base (do not cut through the tail fan). Stop at the base where the meat attaches. Pry the shell halves slightly apart and gently lift the lobster meat out of the shell, keeping it attached at the base. Lay the meat on top of the shell for presentation. This is called the butterfly cut.
Season
Brush the exposed lobster meat lightly with 1 tablespoon melted unsalted butter (optional). Season with kosher salt (1 tsp) and freshly ground black pepper (1/4 tsp) evenly over the meat.
Cook (broil method)
Preheat oven broiler on high and position an oven rack 6–8 inches from the broiler element. Line a rimmed baking sheet with foil and place the prepared lobster tail on the sheet. Broil for 6–8 minutes, until the meat is opaque, white with slight translucence only at the very center, and the top is lightly golden. Internal temperature should reach 140–145°F (60–63°C). Remove from oven and let rest 1–2 minutes. Note: If using grill, preheat to medium-high (450°F) and grill flesh-side down 3 minutes then flip and cook 2–3 minutes more, basting with butter.
Drawn Butter (for serving)
While the lobster cooks, melt 4 tablespoons unsalted butter in a small saucepan over low heat. Do not boil. Once melted, skim off any foam from the surface or pour slowly to leave milk solids behind to clarify slightly. Stir in 1 teaspoon fresh lemon juice and 1/8 teaspoon fine sea salt. Keep warm (over the lowest heat or in a thermos) until serving. Transfer to a warmed small dipping dish and sprinkle 1 teaspoon finely chopped parsley on top if using.