Twin Lobster Tails Gfm Recipe

Prepare Tails

If tails are frozen, thaw overnight in the refrigerator. Pat lobster tails dry with paper towels. Using kitchen shears, cut down the top center of the shell lengthwise through the top shell (not the underside) until you reach the tail fan. Gently pry shell open and lift the meat out, resting it on top of the shell while keeping the base attached (butterfly).

Season

Brush the exposed lobster meat lightly with 2 tablespoons melted unsalted butter and 1 tablespoon olive oil. Season evenly with 1 teaspoon sea salt, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon smoked paprika (if using). Let rest 10 minutes at room temperature while you preheat.

Cook (Broil or Grill)

Preheat broiler to high (or preheat grill to medium-high, about 450°F/230°C). For broiler: place lobster tails on a foil-lined baking sheet and position rack about 6 inches from broiler. Broil 6–8 minutes or until lobster meat is opaque and registers 135–140°F (57–60°C) on an instant-read thermometer; baste once halfway with additional melted butter. For grill: place tails meat-side-up over direct heat and grill 6–8 minutes, basting once, until opaque and cooked through. Do not overcook — lobster should be tender and slightly springy.

Rest & Finish

Remove lobster tails from heat and let rest 2–3 minutes. Brush with a little drawn butter before serving and sprinkle with chopped parsley. Serve on warmed plates with lemon wedges.

In a small heavy-bottomed saucepan over low heat, melt 3/4 cup unsalted butter slowly until fully liquid and warmed through. Do not let it boil. Once melted, skim any foam from the surface with a spoon if desired for a clearer butter.

Stir in 1 tablespoon fresh lemon juice and 1/4 teaspoon sea salt. Taste and adjust with a pinch of white or black pepper if desired. Keep warm in a small insulated container or on the warm (turned off) burner to avoid overheating; serve immediately alongside lobster for dipping.

Prepare

Trim woody ends from 12 asparagus spears (snap or cut off about 1–2 inches). Pat dry.

Season & Cook

Toss asparagus with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon freshly ground black pepper and 1/2 tablespoon lemon zest (if using). Cook two ways (choose one): - Roast: Preheat oven to 425°F (220°C). Spread asparagus in a single layer on a baking sheet and roast 8–10 minutes until tender-crisp and slightly browned. - Grill: Place directly on a hot grill over medium-high heat and cook 4–6 minutes, turning occasionally, until tender-crisp and lightly charred.

Finish

Transfer asparagus to serving platter and sprinkle with a little additional lemon zest and a pinch of salt if needed. Serve immediately with the lobster and drawn butter.

Arrange the two lobster tails on a warmed plate with the asparagus alongside. Pour warm drawn butter into a small ramekin for dipping. Garnish lobster and asparagus with chopped parsley and serve lemon wedges on the side. Recommend guests squeeze lemon over lobster just before eating and dip in the drawn butter.