Petite Cold-water Lobster Tail Recipe

Thaw & rinse

If lobster tails are frozen, place them in the refrigerator overnight. For faster thawing, submerge sealed tails in cold water for 30–45 minutes. Pat dry thoroughly with paper towels.

Butter mixture

In a small heatproof bowl, melt 3 tbs unsalted butter (microwave 20–30 seconds or in a small saucepan over low heat). Stir in 1 tsp grated lemon zest, 1 tbs fresh lemon juice, 1 tsp minced garlic, 1 tbs finely chopped parsley, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 0.25 tsp smoked paprika if using. Reserve about 1 tbs of the butter mixture for finishing.

Prepare tails

Using kitchen shears, cut the top shell of each lobster tail lengthwise from the open end toward the base, stopping at the tail fan. Pry the shell halves apart slightly and gently lift the lobster meat out of the shell, keeping it attached at the base. Rest the meat on top of the shell (butterfly). Pat the meat dry again if necessary. Lightly brush the meat with about half of the remaining butter mixture, distributing evenly.

Oven broil (recommended)

Position an oven rack 6–8 inches from the broiler element and preheat the broiler. Line a baking sheet with foil and place a wire rack on top if you have one. Place the prepared lobster tails on the rack, meat-side up. Broil for 5–7 minutes, watching closely: lobster meat is done when it turns opaque white and registers 130–140°F (54–60°C) with an instant-read thermometer. During the last 1 minute, brush with the reserved 1 tbs butter mixture to glaze.

Alternate stovetop pan-sear

Heat a heavy skillet over medium-high heat and add 1 tbs of neutral oil or a small pat of butter. Place lobster tails meat-side down and sear for 1–2 minutes to get light color, then flip and reduce heat to medium. Cover briefly and cook an additional 3–4 minutes until opaque and 130–140°F. Brush with reserved butter before serving.

Transfer cooked lobster tails to a warmed plate. Spoon any accumulated pan or baking sheet juices over the meat. Serve each tail with a lemon wedge, 1 tbs extra melted butter on the side for dipping, and garnish with microgreens or parsley sprigs if desired. Allow 2–3 minutes resting time; lobster will carryover cook slightly.