Atlantic Lobster Tail Recipe

Thaw & dry

If lobster tails are frozen, thaw overnight in the refrigerator or under cold running water until pliable; pat dry thoroughly with paper towels.

Butterfly the tails

Using kitchen shears or a sharp knife, cut down the top (dorsal) shell from the open end toward the tail, stopping at the fan. Pry the shell open slightly and run your fingers between the meat and shell to loosen the meat. Lift the meat up and lay it on top of the shell, keeping the base attached so the tail remains connected (spoon-rest position). This exposes the meat for even cooking and presentation.

Season

Sprinkle the exposed lobster meat evenly with the kosher salt and freshly ground black pepper. Lightly press to adhere.

In a small saucepan over low heat, combine the unsalted butter and extra-virgin olive oil. Melt slowly until foaming subsides. Skim off the foam and (optionally) pour off the clear yellow butterfat into a heatproof dish, leaving milk solids behind to yield clarified butter. Return 3–4 tablespoons of the clear butter to the pan.

Add the minced garlic to the warm clarified butter and cook gently for 30–45 seconds until fragrant (do not brown). Remove from heat and stir in the fresh lemon juice, smoked paprika, and chopped parsley. Taste and adjust with fine sea salt as needed. Keep warm.

Broil method (recommended for presentation)

Preheat the oven broiler on high and position the rack about 6 inches from the element. Line a baking sheet with foil and place the prepared lobster tails, meat side up, on the sheet. Brush the exposed meat generously with clarified butter mixture (reserve a tablespoon for finishing). Broil 6–10 minutes, depending on tail size (6–8 oz tails 6–7 minutes; larger up to 10 minutes), until the meat is opaque and firm and registers 135–140°F (57–60°C) with an instant-read thermometer. Watch carefully to avoid overcooking; the surface should be lightly browned.

Alternative: Pan-sear then oven finish

Heat a heavy ovenproof skillet over medium-high heat. Add 1 tablespoon clarified butter and when shimmering, place lobster tails meat-side down and sear 1–2 minutes to get light color. Flip, brush with butter mixture, then transfer skillet to a 400°F (200°C) oven for 6–8 minutes until opaque and 135–140°F internal temperature.

Remove lobster tails from the oven or broiler and immediately brush with the reserved clarified butter mixture for gloss and flavor. Sprinkle smoked paprika and the chopped parsley over the meat for color.

Serve each lobster tail with a lemon wedge and extra clarified butter on the side for dipping. Recommend serving immediately with simple sides such as steamed asparagus, buttered new potatoes, or a light salad. Yield: 2 servings.