Lobster Tail Recipe

Lobster

1. 1

   Prepare lobster tails

   If tails are frozen, thaw overnight in the refrigerator or under cold running water for 30–60 minutes. Pat tails dry with paper towels. Using kitchen shears, cut down the top center of the shell (from the open end toward the tail fan) stopping just before the tail fin. Pry the shell halves open gently and run your thumb between the shell and the meat to loosen. Lift the meat up and lay it on top of the split shell, keeping the base attached (butterfly). This creates even cooking and an attractive presentation.

2. 2

   Make compound butter

   In a small heatproof bowl, melt the unsalted butter (microwave in 20-second bursts or melt in a small saucepan) then whisk in minced garlic, lemon juice, paprika, kosher salt, and black pepper until combined.

3. 3

   Season lobster

   Brush the exposed lobster meat with about half of the compound butter, reserving the rest for basting and serving. Drizzle 1 tablespoon olive oil over shells to prevent sticking and rub lightly over the meat as well.

4. 4

   Cooking options — Broil (recommended) or Grill

   Broil: Preheat oven broiler on high and position rack 6–8 inches from the element. Line a baking sheet with foil and place lobster tails meat-side up. Broil 6–10 minutes depending on tail size (8–10 oz: 8–9 minutes) until meat is opaque, white, and firm, with internal temperature 135–140°F (57–60°C). Halfway through (at ~4–5 minutes), brush with remaining compound butter to baste. Grill: Preheat grill to medium-high heat (about 425°F/220°C). Place tails meat-side up on grill grates over indirect heat and close lid. Grill 8–10 minutes until opaque and firm, basting once with remaining butter halfway through.

5. 5

   Finish and serve

   When cooked, remove tails to a serving platter, spoon any remaining butter from the pan over the meat, and sprinkle with finely chopped parsley. Serve immediately with lemon wedges for squeezing over the lobster.