Red Lobster Recipe

Prep the lobster tails

If lobster tails are frozen, thaw overnight in the refrigerator or under cold running water. Pat tails dry with paper towels. Using kitchen shears, cut lengthwise down the top shell from the wide end toward the tail, stopping before the tail fan. Pry the shell open slightly and loosen meat from the shell leaving the meat attached at the tail base. Lift meat up and lay it over the shell (butterfly) so it sits on top for even cooking.

Make seasoned butter

In a small saucepan over low heat, melt 8 tbs unsalted butter. Add minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Stir in 3 tbs lemon juice, 1.5 tsp paprika, 0.5 tsp smoked paprika (if using), 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp salt and 0.5 tsp black pepper. Whisk to combine and remove from heat. Reserve 2 tbs of this butter for brushing after cooking and keep the rest warm.

Oil and season lobster

Preheat oven to 425°F (220°C) for broiling/roasting or heat a grill to medium-high. Brush each lobster tail meat lightly with 2 tbs olive oil, then season lightly with an additional pinch of salt and pepper if desired.

Cook lobster tails (broil method)

Arrange lobster tails on a baking sheet lined with foil, meat side up. Brush meat with the seasoned butter. Broil on the top rack 4–6 inches from the heat for 6–10 minutes, depending on tail size, until the meat is opaque and registers 135–140°F (57–60°C). Baste with reserved butter halfway through cooking. Remove from oven and let rest 2 minutes.

Or cook lobster tails (grill method)

Place lobster tails shell-side down on the preheated grill, meat-side up. Cover and cook for 6–10 minutes until opaque and firm to touch, brushing with seasoned butter once or twice. Remove from grill and let rest 2 minutes.

Finish and garnish

After resting, spoon any accumulated juices back over the meat and brush once more with the reserved 2 tbs flavored butter. Sprinkle chopped fresh parsley over the tails. Transfer to plates with lemon wedges and the optional extra garlic butter for dipping.

In a small saucepan over low heat, melt 4 tbs unsalted butter. Add 2 minced garlic cloves and cook gently 1 minute. Stir in 1 tbs lemon juice, 1 tsp hot sauce if using, and 0.25 tsp salt. Keep warm and serve alongside lobster for dipping.

Serve each lobster tail with a lemon wedge, a spoonful of the extra garlic butter and steamed rice or crusty bread to soak up the buttery juices.