Lobster Tails Recipe

Prepare brine and thaw

If lobster tails are frozen, thaw overnight in the refrigerator. Make a quick brine by dissolving kosher salt in 1 liter cold water in a bowl large enough to hold the tails. Submerge the tails in the brine for 15 minutes to firm the meat and reduce any excess surface saltiness, then drain and pat dry with paper towels.

Butterfly the tails

Place a lobster tail on a cutting board with shell side up. Using sharp kitchen shears, cut down the center of the top of the shell (from the exposed fan toward the body) stopping at the base of the tail but not cutting through the bottom shell. Pry the shell open slightly and run your fingers between the meat and the shell to free the meat from the sides, keeping it attached at the base. Lift the meat up so it rests on top of the shell (this is called butterflying). Repeat with the second tail. Pat the exposed meat dry.

Make garlic butter

In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in the lemon juice, paprika, chopped parsley, sea salt, and freshly ground black pepper. Reserve about 2 tablespoons of the butter for finishing and put the rest in a small heatproof bowl for basting during cooking.

Broil method (recommended)

Position an oven rack 6–8 inches below the broiler. Preheat the broiler to high. Place the butterflied lobster tails on a rimmed baking sheet, meat side up. Brush the meat generously with the garlic butter. Broil for 6–8 minutes, watching closely: the meat will turn opaque and firm, curling slightly; internal temperature should reach 135–140°F (57–60°C). During broiling, baste once more with reserved butter halfway through.

Alternative: Poach-then-broil (very tender)

Bring a large pot with 2 cups water and 1 tbs of butter to a gentle simmer. Add the lobster tails (meat side down) and poach gently for 3–4 minutes until just starting to turn opaque. Remove and place on baking sheet, brush with garlic butter, then broil 2–3 minutes until lightly browned. This gives extra tenderness and ensures even cooking.

Remove lobster tails from the oven and brush immediately with the reserved 2 tablespoons of butter. Sprinkle with chopped chives if using. Transfer to plates and serve with lemon wedges on the side for squeezing over the meat.

Carving/slicing: For ease of eating, you can run a butter knife down the center of the meat to split each tail into two portions or serve whole for guests to pull meat from the shell. Discard shells or reserve for stock.