Nova Scotia Lobster Tail 50z Recipe

Prepare lobster tails

Thaw lobster tails in the refrigerator if frozen (8–12 hours) or under cold running water for 30–60 minutes. Pat dry with paper towels. Using kitchen shears, cut down the top center of the shell from the wide end toward the tail, stopping at the fan. Gently pry the shell open and lift the meat up, keeping the base attached at the tail so the meat rests on top of the shell (butterfly).

Season and butter

Preheat the oven to 450°F (230°C) if roasting/grilling, or prepare for broiling. Melt 4 tablespoons of the butter in a small saucepan or microwave. Zest half the lemon and add the zest to the melted butter. Squeeze 1 tablespoon lemon juice into the butter and stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Brush the lobster meat evenly with half of that lemon-butter mixture. If using smoked paprika, sprinkle lightly over each tail.

Cook lobster (broil/roast option)

Place prepared lobster tails on a baking sheet, meat-side up. Roast in the preheated oven for 8–10 minutes (or broil 5–7 minutes with the rack 6" from the heat) until the meat is opaque and registers 140–145°F (60–63°C). Do not overcook — meat should be firm and white with slight translucency at the center when removed. Remove from oven and immediately brush with the remaining melted butter.

Finish and garnish

Let lobster rest 2 minutes on the baking sheet. Sprinkle finely chopped parsley and a small squeeze of fresh lemon juice over each tail. Serve whole on a warmed plate with additional lemon wedges and any remaining melted butter for dipping.

Prepare poaching liquid

In a large pot, combine 6 cups water, 1 cup white wine (or extra water), 1 bay leaf, 6 peppercorns, 1 tablespoon salt, and 4 lemon slices. Bring to a brisk simmer over medium-high heat.

Poach lobster tails

Reduce heat to maintain a gentle simmer. Add lobster tails, shell-side down, and poach uncovered for 4–6 minutes for 5 oz tails, until meat is opaque and registers 140–145°F (60–63°C). For steaming, place tails in a steamer basket over boiling liquid and steam 6–8 minutes. Times vary slightly by size; do not overcook.

Finish after poaching

Remove tails from liquid and let drain briefly. If desired, transfer meat to the opened/ butterflied shell and brush with melted lemon-butter (melt remaining 6 tbs butter, add lemon juice, salt, pepper). Garnish with parsley and serve with lemon wedges and extra butter.