Coldwater Lobster Tail* Recipe

1. Thawing (if frozen)

If lobster tails are frozen, thaw them in the refrigerator overnight or place them in a sealed plastic bag and submerge in cold water for 30–60 minutes until pliable. Pat dry with paper towels.

2. Prepare tails

Using kitchen shears, cut the top of the shell lengthwise down the middle from the meat end toward the tail fan (do not cut the tail fan off). Gently spread the shell open and loosen the meat from the underside of the shell with your fingers, keeping it attached at the base. Lift the meat so it rests on top of the shell (butterfly), exposing the top of the meat. Sprinkle the exposed meat lightly with the kosher salt.

3. Cooking options — broil (preferred for color)

Preheat the oven broiler to high and position a rack about 6 inches from the heat. Place the prepared tails on a baking sheet lined with foil, meat side up. Brush lightly with a little melted butter (reserve most for serving). Broil 5–8 minutes, watching closely — the meat should be opaque, firm, and register 140–145°F (60–63°C) at the thickest part. Do not overcook. Remove from oven and let rest 2 minutes.

4. Alternate cooking — steam (gentler)

Bring 1–2 inches of water to a boil in a large skillet or saucepan fitted with a steamer basket. Add the lobster tails, cover, and steam 6–9 minutes (depending on size) until the shells are bright red and meat is opaque and 140–145°F (60–63°C). Remove and rest 2 minutes.

5. Clarify butter

Place the unsalted butter and 2 tablespoons water in a small, heavy-bottomed saucepan over low heat. Gently melt the butter without stirring. As it melts, milk solids will separate and foam will form on the surface.

6. Skim the foam with a spoon and continue to gently heat until the milk solids sink and the liquid below is clear and golden (about 5–7 minutes). Do not let the butter brown. Carefully pour or spoon the clear golden butter into a small serving dish, leaving the milk solids in the pan. Alternatively, strain through a fine mesh sieve lined with cheesecloth, if desired.

7. Stir in the fresh lemon juice and a pinch of salt to taste. Keep warm (over a very low heat or in a thermos) until ready to serve so the butter remains liquid.

8. Arrange the lobster tails on warmed plates. Spoon a little of the drawn butter over the lobster meat and garnish with a lemon wedge and optional chopped parsley.

9. Serve immediately with the remaining drawn butter on the side for dipping.