Lobster Tail Recipe
australian lobster, drawn butter, lemon
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Ingredients
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Lobster
Drawn butter (Clarified Melted Butter) & finishing
Optional garnish & service
Method
Lobster
- 1
Thaw and prep
If frozen, thaw lobster tails overnight in the refrigerator or under cold running water for 30–60 minutes. Pat dry with paper towels. Using kitchen shears, cut the top of each lobster shell lengthwise from the exposed meat side to the tail fan, leaving the shell attached along the bottom. Gently pry meat free from the shell and lift it so it sits on top of the shell (but remain attached at the tail base) — this is the butterflied presentation.
- 2
- 3
Cook (broil or grill)
Preheat broiler to high (about 500°F / 260°C) or prepare a hot grill over medium-high heat. Place lobster tails meat-side up on a foil-lined sheet pan (if broiling) or directly on a lightly oiled grill grate (if grilling). Cook for 6–10 minutes depending on size: small tails (4–5 oz) 6–7 minutes, medium (6–8 oz) 8–9 minutes, larger 10 minutes, until meat is opaque and registers 135–140°F (57–60°C) with an instant-read thermometer. Rotate pan/grill once for even cooking. Remove when just opaque — avoid overcooking to keep meat tender.
- 4
Rest
Let the lobster tails rest 2–3 minutes after cooking to allow juices to redistribute while you finish the butter.
Drawn butter (Clarified melted butter) & finishing
- 5
Clarify the butter
Place the 200 g unsalted butter in a small saucepan over low heat. Allow it to melt slowly without stirring. Once melted, let sit on very low heat for 3–5 minutes until foam forms on top. Skim the white foam (milk solids) off the surface with a spoon. Carefully pour the clear yellow butterfat into a heatproof container, leaving the milky solids behind. This yields a clean, clarified drawn butter. (If you prefer, you may simply melt the butter and strain it through a fine sieve — that is acceptable too.)
- 6
Finish the butter
Stir 2 tablespoons fresh lemon juice, 1/2 teaspoon sea salt, and the optional 1/8 teaspoon cayenne into the warm clarified butter. Taste and adjust seasoning. Add 1 tablespoon finely chopped parsley and keep the butter warm (very low heat) until serving. If you used fully melted (non-clarified) butter, keep it warm but do not let it boil.
- 7
Plate and serve
Place each cooked lobster tail on a warmed plate. Spoon a little drawn butter over the meat and add a lemon wedge on the side. Garnish with remaining chopped parsley and microgreens or chives if using. Serve immediately with extra warm drawn butter for dipping and crusty bread or rice on the side.
