Butter Seared Lobster Tails

Forget boiling or steaming. There’s one thing concerning searing food in buttery grease (like this unbelievable Shrimp Scampi) that has a depth flavour no different preparation technique will beat. Now, you'll add juicy lobster thereto list!

What are often mistaken for as sophisticated or disagreeable is truly quite the opposite! If you don’t have a grill or barbecue, otherwise you don’t essentially need to use your kitchen appliance, the simplest thanks to get delicious, crisp and burn lobster meat is straight within the pan.

Butter Seared Lobster Tails

For the simplest cooked lobster results, we tend to obtain recent lobster the morning of preparation and store them within the icebox.

You can conjointly obtain frozen and thaw them within the icebox nightlong. If you’re in an exceedingly hurry and wish to thaw them quicker, place them associate degree exceedingly|in a very} pot crammed with cold water for concerning an hour, then totally pat them dry with towel before preparation.

Butter Seared Lobster Tails


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


  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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