Red Lobster Recipe

Prepare lobster tails

If using frozen tails, thaw overnight in the refrigerator or under cold running water. Rinse lobster tails and pat dry. With kitchen shears, cut down the top shell from the open end toward the tail, stopping before the tail fan. Gently pull the shell open and lift the meat out, keeping it attached at the base, then lay the meat on top of the shell (butterfly). This helps even cooking and attractive presentation.

Season

Place lobster tails on a tray. In a small bowl, combine 4 tablespoons melted butter, minced garlic, lemon juice, paprika, smoked paprika (if using), oregano, salt, and black pepper. Brush half of the mixture evenly over the exposed lobster meat. Drizzle lobster meat with olive oil (about 2 tbs) to help sear and prevent sticking.

Sear or broil

Option A — Broil: Preheat oven broiler to high and position the rack 6–8 inches from the heat. Place lobster tails on a foil-lined baking sheet. Broil 6–8 minutes, basting once halfway with remaining butter mixture, until meat is opaque and just firm (internal temp ~140°F/60°C). Option B — Pan-sear then oven finish: Heat a large ovenproof skillet over medium-high heat, add 1 tbs olive oil, place lobster tails meat-side down and sear 1–2 minutes until golden. Transfer skillet to a 400°F (205°C) oven and roast 5–7 minutes until cooked through.

Finish with butter

When lobster meat is opaque and cooked, remove from oven/broiler and immediately brush with remaining melted butter (2 tbs) and sprinkle chopped fresh parsley. Let rest 2 minutes.

While lobster cooks, warm drawn butter in a small saucepan over low heat or microwave briefly. Arrange lemon wedges and warm cocktail sauce in small bowls. Serve lobster tails over steamed rice or mashed potatoes if desired.