Lobster Tail Recipe

Prepare lobster tails

If using frozen tails, thaw overnight in the refrigerator. Rinse tails under cold water and pat dry with paper towels. Place tails on a cutting board with the shell side up.

Butterfly the tails

Using kitchen shears or a sharp knife, cut through the top center of each lobster shell lengthwise to the tail fan without cutting the tail fan itself. Carefully run your fingers between the flesh and shell to loosen meat, then gently lift the meat up and lay it on top of the shell, keeping the base attached (butterflying). This helps even cooking and presentation.

Season lobster

Brush each exposed lobster meat lightly with olive oil. Sprinkle evenly with kosher salt, black pepper and paprika. Reserve briefly while you prepare the garlic butter.

Make garlic butter

In a small saucepan over low heat, melt unsalted butter. Add minced garlic and cook gently for 1–2 minutes until fragrant (do not brown). Remove from heat and stir in fresh lemon juice and 1 tablespoon chopped parsley. Keep warm.

Cook lobster (broil or grill)

There are two recommended methods: broil or grill. Broil method: Preheat the oven broiler and set an oven rack 6 inches (15 cm) from the element. Line a rimmed baking sheet with foil and place lobster tails shell-side down. Brush the exposed meat with half of the garlic butter mixture. Broil 6–8 minutes for 6–8 oz tails (until opaque and firm, internal temp 135–140°F / 57–60°C). Watch closely to avoid overcooking. Grill method: Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Place lobster tails meat-side up on the grill grates. Brush with half of the garlic butter. Grill covered for 6–8 minutes until meat is opaque and registers 135–140°F (57–60°C).

Finish and baste

When lobster is almost cooked through, remove from broiler or grill and immediately brush with the remaining warm garlic butter. Sprinkle with remaining chopped parsley for color.

Plate lobster tails on warmed plates. Serve with lemon wedges and small ramekins of melted clarified butter. Garnish with extra chives or parsley. Recommend serving immediately while hot.

Leftovers: Store cooled cooked lobster meat in an airtight container in the refrigerator up to 2 days. Reheat gently in a 300°F (150°C) oven covered with foil for 8–10 minutes, or steam briefly until warmed through.