Twin Lobster Tails Recipe

Thaw (if frozen)

If using frozen lobster tails, place them in the refrigerator overnight. For quicker thawing, submerge sealed tails in cold water for 30–60 minutes until pliable.

Pre-boil salt water

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt per 4 cups (approx. per 1 quart) of water. (Use enough water to fully cover the tails; this salt measure is for a typical 4–6 quart pot.)

Butterfly and prep

Using kitchen shears, cut down the top of each lobster shell lengthwise from the open end toward the tail, cutting through the shell but not the tail fan. Gently spread the shell open and use your fingers to loosen the meat from the shell, keeping the meat attached at the tail. Lift the meat and lay it on top of the shell (exposed) in a natural-looking position. If necessary, remove the intestinal vein running down the center with a small knife or kitchen towel.

Blanch (optional pre-cook for even texture)

If you prefer fully controlled doneness and a tender texture, blanch the prepared tails 1–2 minutes in the boiling salted water, then immediately transfer to an ice bath for 2 minutes. Drain and pat dry. This step is optional; you can also cook from raw using steaming or broiling steps below.

Method A — Broil (recommended for slightly charred top)

Preheat the oven broiler to high and position a rack about 6 inches from the heat. Place the prepared lobster tails meat-side up on a rimmed baking sheet. Brush lightly with 1 tablespoon melted butter. Broil for 6–10 minutes, depending on size (smaller tails ~6–7 minutes, larger 8–10 minutes), until the meat is opaque, firm, and registers 135–140°F (57–60°C) on an instant‑read thermometer. Watch closely to avoid over-browning.

Method B — Steam (gentler, very moist)

Bring 1–2 inches of salted water to a simmer in a large saucepan with a steamer basket. Place tails meat-side up in the basket, cover, and steam for 7–12 minutes depending on size (7–8 minutes for 4–6 oz tails, up to 12 minutes for 8–10 oz). Meat should be opaque and reach 135–140°F (57–60°C). Remove and pat dry.

Method C — Poach (buttery poach)

In a wide skillet, melt 2 tablespoons unsalted butter with 1/2 cup water over medium heat until hot but not boiling. Add the lobster tails, meat-side down, reduce heat to a gentle simmer, cover, and poach 6–10 minutes until opaque and 135–140°F. Remove and drain.

While lobster cooks, melt 6 tablespoons unsalted butter in a small saucepan over low heat. Once melted and foamy, skim off the white milk solids that rise to the surface with a spoon. Tilt the pan and carefully spoon or pour the clear yellow butterfat (clarified butter) into a small warmed bowl, leaving the solids behind. Stir in 1 tablespoon fresh lemon juice, 1 teaspoon salt, and 1 teaspoon white pepper. Keep warm. If you prefer non-clarified drawn butter, simply melt butter gently and stir in lemon, salt, and pepper.

If broiled, brush the cooked lobster meat with the optional 1 tablespoon melted butter for gloss and extra flavor. Sprinkle the chopped parsley evenly over both tails. Transfer lobster tails to warmed plates.

Serve immediately with the warmed drawn butter in a small dipping bowl and lemon wedges on the side. Recommend diners dip lobster meat into drawn butter and squeeze lemon as desired.

Leftovers: Refrigerate cooled lobster meat in an airtight container up to 2 days. Reheat gently by steaming or in a low oven with a bit of butter to avoid overcooking.