Cold Water Lobster Tail* Recipe

1. Thaw and rinse

If lobster tails are frozen, thaw them overnight in the refrigerator. Rinse under cold water and pat dry with paper towels. Place tails on a clean cutting board with the rounded end (head end) away from you.

2. Cut shell

Using kitchen shears or a sharp chef's knife, cut down the center of the top shell from the open fan end toward the rounded body, stopping just before the tail fan. Be careful not to cut the meat. Spread the shell slightly open.

3. Loosen and lift meat

Gently run your fingers between the meat and the shell to loosen the meat. Using your fingertips, lift the lobster meat out of the shell, keeping the base attached at the tail end so the meat sits on top of the shell. Lay the meat back over the shell for presentation.

4. Season meat

Preheat oven to 400°F (200°C) if you will roast or broil, or prepare an ice bath if serving strictly cold. Brush the exposed meat lightly with 1 tablespoon melted butter. Sprinkle the kosher salt, black pepper, and smoked paprika (if using) evenly over the meat.

5. Chill (for cold service)

If serving strictly cold as a chilled appetizer, place the prepared lobster tails on a tray, cover loosely with plastic wrap, and refrigerate at least 30 minutes to chill through. Chill the extra melted butter in a small warmed container separately so guests can dip warm butter if desired.

6. Optional quick poach (for fully cooked cold meat)

If you prefer the lobster meat fully cooked before chilling, bring a large pot of salted water to a gentle simmer (not a hard boil). Add a bay leaf if desired. Submerge the lobster tails meat-side down and poach gently for 3–4 minutes (for 4–6 oz tails) until the meat is just opaque and firm. Remove and immediately plunge into an ice bath for 5 minutes to stop cooking, then drain and refrigerate uncovered to chill quickly. Pat dry before finishing with butter and parsley.

7. Finish and garnish

Melt the remaining 1 tablespoon butter and drizzle it over the chilled lobster meat or serve it warmed alongside. Sprinkle chopped parsley and squeeze the 1/2 lemon over the meat to taste. Arrange lemon wedges on the plate for serving.

8. Serve the cold lobster tails on a bed of crushed ice or chilled plates for presentation. Provide small bowls of warmed melted butter and lemon wedges. Suggest using crackers or small forks to remove meat from shell if guests prefer.