4 Oz Maine Lobster Tail Recipe

Thaw (if frozen)

If lobster tail is frozen, thaw overnight in the refrigerator or place sealed tail in a bowl of cold water for 30–45 minutes until pliable. Pat dry with paper towels.

Using kitchen shears, cut the top shell lengthwise down the center from the wide end toward the tail, stopping at the tail fan. Be careful not to cut the meat. Gently spread the shell apart and use your fingers to ease the lobster meat upward and out, resting it on top of the shell while keeping the tail meat attached at the base (butterflied presentation).

Sprinkle the exposed lobster meat lightly with the 1 tsp salt and a small pinch of black pepper to season while you prepare the butter sauce.

In a small saucepan over low heat, melt 3 tbs unsalted butter slowly until foaming and just melted. Do not brown.

Add 1 tsp minced garlic to the melted butter and cook over very low heat for 30–45 seconds until fragrant (do not let garlic brown). Remove from heat.

Stir in 1 tsp fresh lemon juice, 1 tbs chopped parsley, 1 tsp paprika (optional), and 1 tsp freshly ground black pepper. Keep warm; if needed, return to lowest heat briefly before serving.

Preheat broiler to high with oven rack about 6 inches from the element, or preheat grill to medium-high (about 400°F / 200°C). If broiling, line a baking sheet with foil and lightly oil it.

Place the butterflied lobster tail, meat side up, on the prepared baking sheet or on the grill grates. Brush or spoon about half of the warm butter sauce over the exposed meat, coating evenly.

Cooking times: Broil for 6–8 minutes or grill for 5–7 minutes, until the lobster meat is opaque, firm to the touch, and registers 140–145°F (60–63°C) at the thickest part. Baste once more with remaining butter halfway through cooking. Do not overcook — lobster becomes tough if overdone.

When cooked, remove lobster tail from heat and let rest 1–2 minutes.

Spoon any remaining warmed butter sauce over the lobster meat. Sprinkle with additional chopped parsley or chives, and serve with lemon wedges on the side for squeezing.

Recommended accompaniments: simple mixed greens, steamed vegetables, or buttered rice/potatoes.