Butter Seared Lobster Tails

SEARED LOBSTER TAILS
What can be mistaken for as complicated or stressful is actually quite the opposite! If you don’t have a grill or barbecue, OR you don’t necessarily want to use your oven, the easiest way to get delicious, crispy and charred lobster meat is straight in the pan.

FRESH OR FROZEN LOBSTER TAILS?

For the best seared lobster results, we buy fresh lobster the morning of cooking and store them in the refrigerator.

You can also buy frozen and thaw them in the refrigerator overnight. If you’re in a hurry and need to thaw them faster, place them in a pot filled with cold water for about half an hour, then thoroughly pat them dry with paper towel before cooking.

Please don’t be tempted to microwave them or put them in hot water to quicken the thawing process. Slow thawing is best when it comes to seafood.

HOW TO COOK LOBSTER TAIL
Seared lobster tails are so easy!

For our seared lobster recipe, we start off by using a combination of both butter and oil. Why? Because butter provides incredible flavour to your lobster meat while oil allows you to sear at higher temperatures as it has a higher smoke point.

When mixing the two together, the oil hinders the butter from burning as fast as it normally as butter burns much quicker than oil. This is crucial to getting a perfect sear without burning your pan or your grease, ruining an expensive meal!

Butter Seared Lobster Tails
It really looks delicious and reading its ingredients and procedure, its quote easy to make.

Servings 4 people
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

•     1 lb. shell-on lobster tails (4 lobster tails)
•     4 cloves garlic, minced
•     1/2 stick salted butter, melted (4 tablespoons)
•     cayenne pepper
•     1 teaspoon lemon juice
•     1 tablespoon chopped Italian parsley leaves
•     lemon slices

Directions

1. Turn on the broiler on your oven.
2. Thaw the lobster tails if they are frozen. Using a pair of kitchen scissors, cut through the top part of the lobster shell, towards the tail. Cut again to a one-inch rectangle shape.
3. Remove the lobster shell to expose the lobster meat. Arrange the lobsters on a baking sheet or tray. Add a dash of cayenne pepper on the lobster flesh.
4. Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well.
5. Drizzle and spread the garlic butter mixture on the lobster. Save some for dipping.
6. Broil the lobster tails in the oven for about 5-8minutes, or until the lobster meat turns opaque and cooked through. Serve immediately with the remaining garlic butter and lemon slices. 

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