Twin Lobster Tails Recipe

Thaw and preheat

If using frozen tails, thaw in the refrigerator overnight. About 30 minutes before cooking, remove tails from fridge so they come closer to room temperature. Preheat oven to 425°F (220°C) if roasting; alternatively preheat a grill to medium-high (about 400–450°F).

Prepare an ice bath

Fill a large bowl with 4 cups cold water and ice (or just cold water if no ice). Set aside to stop cooking if you choose to poach briefly.

Split the shell

Rinse lobster tails and pat dry. Place a tail on a cutting board with the underside (fin side) down. Using kitchen shears, cut lengthwise through the top center of the shell from the exposed meat end toward the base (do not cut through the tail fin). Pry the shell halves apart gently and lift the meat so it rests on top of the shell, keeping the meat attached at the base. Repeat with the second tail.

Season

Sprinkle 1 tsp kosher salt evenly over the exposed meat of both tails and lightly brush with a small amount of clarified butter (reserve most for sauce).

Cook — oven method (recommended)

Place the prepared tails on a rimmed baking sheet lined with foil, meat side up. Roast in the preheated 425°F oven for 10–14 minutes, depending on size (6–8 oz tails typically 10–12 minutes). Lobster is done when meat is opaque, firm to the touch, and registers 140–145°F with an instant-read thermometer. Remove from oven and let rest 1–2 minutes.

Alternate cook — grill method

Place tails meat-side up on the preheated grill. Grill with the lid closed for about 6–10 minutes, until meat is opaque and firm and registers 140–145°F. Avoid overcooking to keep meat tender.

Clarify the butter

In a small saucepan over low heat, melt 6 tbsp unsalted butter slowly. Once melted, skim foam from the surface and carefully pour the clear golden liquid into a heatproof bowl, leaving milk solids behind — this is clarified butter. Keep warm. (If short on time you may use melted whole butter; clarified keeps it cleaner and higher smoke point.)

Infuse garlic and finish

Mince the 2 garlic cloves finely. Add the minced garlic to the warm clarified butter off the direct heat and let steep for 1–2 minutes to release flavor (do not brown). Stir in 2 tbsp fresh lemon juice, 1 tbsp chopped parsley, 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp paprika if using. Taste and adjust lemon or salt as desired. Keep warm until serving.

Arrange each lobster tail on an individual warm plate. Spoon a few tablespoons of the warm clarified butter sauce over each tail, making sure to coat the exposed meat. Reserve some sauce at the table for dipping.

Garnish each tail with a lemon wedge and a light sprinkle of chopped chives and remaining parsley. Serve immediately with extra lemon and warm butter on the side.

Estimated plating: place two lobster tails on a plate for a duet, or one per person depending on portioning. Enjoy while hot.