Lobster Tails with Garlic Butter

Lobster is the ultimate indulgence, and while it may seem intimidating, it’s actually quite easy to prepare. Serve your lobster tail with mashed potatoes and roasted broccoli for a fabulous meal that will earn you tons of rave reviews.
Lobster is the perfect main course for a special occasion, but many people think it can be difficult to prepare. These broiled lobster tails contain minimal ingredients and can be expertly prepared by any home cook.
How to butterfly a lobster tail

You don’t have to butterfly a lobster tail to cook it, but it makes for a much more elegant presentation and is easier to eat that way, so I highly recommend it! The first step is to cut down the back of each lobster tail. I find this works best with a pair of sharp kitchen shears. Carefully pull apart the shell and place your fingers underneath the meat to gently pull it up in one piece. You want to keep the meat still attached at the bottom. Place the lobster tail meat on top of each shell, then close the shell around the bottom of the meat. When the the lobster cooks, it will expand into that pretty fan shape that you often see when you order lobster at a restaurant.

How to cook lobster tail

This recipe starts with a seasoned garlic butter mixture, which is brushed all over the lobster meat. The lobster tails go into the oven to broil until the meat is opaque and just cooked through. Be careful not to overcook your lobster or it can get tough! I brush more of the garlic butter mixture over the lobster after it’s cooked, then it’s time to serve and enjoy.

How long do you bake a lobster tail?

Typically lobster tails cook through in about 10 minutes under the broiler. If you have larger than average tails, it may take up to 15 minutes. For small tails, it could take as little as 6-8 minutes. I start checking my lobster tails around the 8 minute mark, and if it looks like the meat is still translucent, I add a few minutes more to the kitchen timer.
 

Lobster Tails with Garlic Butter
Prep: 10 mins
Cook: 15 mins
Total: 25 mins

Ingredients

• 4 6oz (170g) lobster tails
• 2 tablespoons cooking oil
• Cracked pepper to taste
• 1 teaspoon salt or to taste
• 4 large cloves garlic crushed
• 2 tablespoons fresh lemon juice, (adjust to your taste)
• 1/2 cup unsalted butter, divided
• 1 tablespoon fresh chopped parsley to garnish
• Lemon slices to serve

Instructions

1. Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
2. Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
3. Season lobster tails generously with salt and pepper.
4. Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
5. Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!
6. (TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
7. Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
8. Take off heat immediately and garnish with parsley
9. Serve with remaining pan sauce and lemon slices.

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