Cold Water Lobster Tail Recipe

Prepare brine

Combine 4 cups cold water, 2 tablespoons kosher salt, and 1 tablespoon sugar in a bowl large enough to hold the lobster tails. Stir until salt and sugar dissolve.

Submerge the lobster tails in the brine and refrigerate for 15–30 minutes. Remove and pat dry thoroughly with paper towels. (If skipping brine, start at “Prepare lobster tails.”)

Prepare lobster tails for cooking

Using kitchen shears, cut the top shell lengthwise down the center from the open end to just before the tail fan. Pry the shell open slightly and lift the meat out of the shell, keeping the base attached at the tail end. Lay the meat on top of the shell (butterfly) and press gently so it rests proudly above the shell for even cooking.

Pat the lobster meat dry again, then season lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper (reserve remaining salt and pepper for the butter sauce).

Make garlic butter

In a small saucepan over low heat, melt 6 tablespoons unsalted butter. Add 2 teaspoons minced garlic and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 2 tablespoons fresh lemon juice, 1 tablespoon chopped parsley, 1 teaspoon smoked paprika, and the reserved 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Keep warm.

Broiler method (fast, caramelized top)

Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Place prepared lobster tails on a rimmed baking sheet lined with foil. Brush the exposed meat with 1–2 tablespoons of the garlic butter. Broil for 6–9 minutes, watching closely: meat should be opaque, white with slight golden edges, and register 140–145°F (60–63°C) at the thickest part. Remove when done and brush with more garlic butter.

Grill method (smoky, sizzle)

Preheat grill to medium-high (about 400°F/200°C). Oil the grill grates. Place lobster tails meat-side down for 2 minutes to get grill marks, then flip so meat faces up and move to indirect heat. Close the lid and grill 5–7 minutes until meat is opaque and reaches 140–145°F (60–63°C). During the last minute brush with garlic butter. If you want extra smoke, add soaked wood chips for a few minutes of smoke before closing the lid.

Transfer lobster tails to a platter. Spoon any remaining garlic butter over the meat and garnish with the remaining chopped parsley and lemon wedges. Serve immediately with extra melted butter on the side for dipping.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a low oven (275°F/135°C) for 8–10 minutes or until warmed through to avoid drying.