Free 5 Oz Maine Lobster Tail Recipe

Thaw and prep

If lobster tails are frozen, place them in the refrigerator overnight or submerge sealed packages in cold water for 30–45 minutes until pliable. Pat the tails dry with paper towels.

Butterfly the tail

Using kitchen shears, cut lengthwise down the top shell from the exposed meat end toward the base (do not cut through the tail fin). Gently pry the shell open and lift the meat up and out of the shell, keeping the tail fin attached at the base. Lay the meat on top of the shell for even cooking. Rinse briefly and pat dry if needed.

Season

In a small bowl, combine 2 tbs melted unsalted butter, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp paprika, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Brush the seasoned butter all over the exposed lobster meat. Drizzle 1 tsp olive oil over the shell side to prevent burning.

Preheat and position

Preheat a broiler or a very hot oven set to broil (or set a heavy cast-iron skillet over medium-high heat if grilling on the stovetop). Position rack about 6 inches from the broiler. If you have a charcoal or gas grill, heat to medium-high (about 450°F / 230°C).

Broil or grill

Place lobster tails meat-side up on a foil-lined baking sheet (for broiler) or directly on a pre-oiled grill grates or skillet. Broil or grill 5–8 minutes, watching closely: lobster is done when the meat is opaque, firm to the touch, and registers 140–145°F (60–63°C) at the thickest part. Avoid overcooking to keep meat tender and slightly succulent.

Optional basting

While cooking, or immediately after removing from heat, melt 1 tbs butter in a small saucepan with 1 tsp minced garlic, 1 tsp lemon juice and a pinch (0.25 tsp) of cayenne or smoked paprika. Spoon or brush this finishing garlic-butter over the cooked lobster meat for extra gloss and flavor.

Let lobster rest 1–2 minutes. Sprinkle chopped fresh parsley over the top and serve with lemon wedges on the side. If served alongside the Late Night Pulehu 14 oz New York Steak, place lobster next to the sliced steak and offer any remaining basting butter at the table.

Leftovers: refrigerate cooled lobster meat in an airtight container up to 2 days. Reheat gently in a low oven (250°F / 120°C) covered with foil, just until warmed through to avoid drying.