Twin Wild South African Lobster Tails Recipe
with melted butter
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Ingredients
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Lobster
Melted Butter Sauce
Method
Lobster
- 1
Prep the tails
If lobster tails are frozen, thaw in the refrigerator overnight or submerge sealed bags in cold water for 30–60 minutes until pliable. Pat tails dry with paper towels.
- 2
Butterfly and season
Using kitchen shears, cut lengthwise down the top shell from the open end toward the base, stopping before the tail fan. Pry the shell open gently and lift the raw meat out, resting it on top of the shell (but keeping it attached at the base) so it’s exposed (butterfly). Brush the exposed meat lightly with 1 tablespoon olive oil and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, distributing evenly between the two tails.
- 3
Cook (broil or grill)
Option A — Broil: Preheat broiler to high and position an oven rack 6–8 inches from the heat source. Place lobster tails on a foil-lined sheet, meat side up. Broil 6–8 minutes, watching closely, until meat is opaque, firm, and registers 135–140°F (use an instant-read thermometer). Option B — Grill: Preheat grill to medium-high (about 400°F). Place tails meat side down for 2 minutes to get light sear, then flip meat side up and cook 4–6 minutes with the lid closed until opaque and 135–140°F. Total cook time varies by tail size (larger tails require more time). Remove from heat and let rest 2 minutes.
- 4
Melted Butter Sauce
- 5
Clarify and melt
In a small saucepan over low heat, melt 6 tablespoons unsalted butter slowly. If you prefer clarified butter, let melted butter sit briefly and skim off foam; for a quick version simply melt completely without browning.
- 6
Aromatics and seasoning
Add the minced garlic to the melted butter and keep over very low heat for 1–2 minutes just to soften the raw edge—do not brown the garlic. Stir in 1 tablespoon fresh lemon juice, 1 tablespoon finely chopped parsley and 1/4 teaspoon smoked paprika (if using). Taste and add kosher salt and freshly ground black pepper to taste.
- 7