Jumbo South African Lobster Tail Recipe

Prepare Lobster Tails

Pat the lobster tails dry with paper towels. Using kitchen shears, cut lengthwise down the top (shell side) of each tail from the open end toward the fan (do not cut through the tail fan). Pry the shell open gently and loosen the meat from the underside of the shell while keeping the meat attached at the base. Lift the meat so it rests on top of the shell (butterflied) and press the shell halves slightly underneath to stabilize.

Season the exposed lobster meat evenly with kosher salt and freshly ground black pepper. Lightly brush the meat with 1 tablespoon neutral oil to help with browning and prevent sticking.

Cook Options — Broil (recommended) or Grill

Broil: Position oven rack about 6 inches from the broiler element and preheat broiler to high. Place lobster tails meat-side up on a rimmed baking sheet. Broil for 5–8 minutes, depending on tail size (jumbo tails typically 6–8 minutes), until meat is opaque, firm, and registers 135–140°F (57–60°C). Watch closely to avoid overcooking. Grill: Preheat grill to medium-high (450–500°F). Oil the grates. Place tails meat-side down for 2 minutes to get grill marks, then flip meat-side up and cook with indirect heat for 4–6 minutes until opaque and 135–140°F.

When lobster is nearly done (internal temp ~130°F), remove from heat and let rest briefly while you prepare the drawn butter. Carryover cooking will bring it to target temperature. Transfer cooked tails to a serving platter, keeping them warm.

Make Clarified/Drawn Butter

Melt 8 tablespoons unsalted butter in a small saucepan over low heat. Allow the butter to melt gently without boiling. Once melted, skim off any foam from the surface with a small spoon. If you prefer clarified butter, pour the melted butter slowly into a small heatproof container, leaving the milky solids (milk protein) in the saucepan; discard the solids or save for another use. Keep the warm butter at a low hold temperature (do not reheat to a boil).

Stir 2 tablespoons fresh lemon juice into a small portion (about 2–3 tablespoons) of the warm butter for serving alongside the lobster, or leave the main pot as pure butter for dipping. Taste and adjust: add a pinch of flaky sea salt if desired.

Finish and Plate

Brush a little warm drawn butter over each cooked lobster tail. Sprinkle chopped parsley over the tails and, if using, a light dusting of smoked paprika for color and a few flakes of Maldon salt. Place lemon wedges on the plate and serve the remaining warm drawn butter in a small dipping dish.

Serve each butterflied jumbo South African lobster tail immediately with a small bowl of drawn butter (with lemon available either mixed in or on the side) and lemon wedges. Recommended internal doneness: 135–140°F (57–60°C) for tender, juicy meat. Yield: 2 servings (one tail per person).