Butter Seared Lobster Tails Recipe

Butter Seared Lobster Tails Recipe

Slow thawing is best when it has to do with seafood. The internal temperature within the lobster tail is going to be 140 to 145 degrees. To do that you’ve got to use low heat and add the butter pieces at a moment. If you prefer, peel back the thin layer on the face of the meat too. The majority of the lobster meat ought to be sitting over the cap of the shell. This will stop splitting.

It’s possible to use lobster tails. Believe me, they’ll be super impressed as soon as you bring out the lobster tails. I understand the something that stops me from buying lobster tails more often is they’re so unbelievably pricey. In case the lobster tails won’t be eaten immediately, they have to be cooled quickly in ice-water. They come frozen all the time so I just defrost them before I am ready to cook. This is among my favourite reasons to earn oven baked lobster tails No fishy smell!

Be mindful not to overcook lobster. Once fully cooked, permit the lobster rest for a couple minutes. Fire up the grill and prepare for some extraordinary lobster. Put the frozen lobster tails in a big bowl of cold tap water for around thirty minutes, altering the water once halfway.

Lobster is a tricky meat to acquire correct because in case you don’t cook it correctly or long enough the meat can acquire rubbery. The lobster needs to be white and not too opaque in color. If you purchase live, fresh lobsters, your best option is to boil for 2-3 minutes and after that extract the meat. There isn’t anything wrong with frozen seafood. This Steak and Lobster Dinner is an easy preparation. When you have the meat out in addition to the shell you may add the simplest of ingredients to make the most of the flavors of these lobster tails.

The mixture needs to have the consistency of a rather thick butter sauce. Make sure it does not boil otherwise it will separate. Again, be certain that the butter doesn’t come to a boil, reduce the heat if needed. If desired, let it brown, but be careful not to burn. This enables melted butter to receive soaked up deliciously.

You certainly want to make sure whatever recipe you select for your special night will supply the flavour you’re searching for. You may even make a good deal of this recipe beforehand by prepping everything so it’s prepared to go until right before your big romantic date night lobster dinner. This recipe can be created in any sum needed. The recipe looked very easy, however I feel I made it even simpler using the swagger method to ready the steak. This is going to be your new favourite lobster recipe!

Quit cutting when you get to the component of the tail that fans out. Also, in the event the tail has a grayish color, it’s a sign the lobster wasn’t alive during the processing. It is a quick and straightforward approach to prep a lobster tail. Deveining a lobster tail isn’t hard it simply requires a moment to have the meat exposed, but is very simple to do. And big ol’ lobster tails are a big treat! Just keep a close watch on them, and once they begin to brown on top, they’re done.

Butter Seared Lobster Tails Recipe

Butter Seared Lobster Tails Recipe, With a kick of lemon, garlic, butter and oil, you’re minutes away from perfect, juicy, flavourful seared lobster tails.

Prep: 10 Mins Cook: 15 Mins Total: 25 Mins


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


  • 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.
  • 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.
  • Season lobster tails generously with salt and pepper.
  • 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.
  • 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!
  • (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.)
  • 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.
  • Take off heat immediately and garnish with parsley
  • Serve with remaining pan sauce and lemon slices.

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