Lobster Tail Recipe
Elevate your backyard grilling with these succulent butterflied lobster tails, finished with a rich lemon-garlic brown butter baste for a luxurious steakhouse experience at home.
Equipment
- Kitchen shears
- Instant-read thermometer
- Small saucepan
- Grill
- Wooden or metal skewers
Ingredients
- 4 8-ounce Lobster tails
- 1 tablespoon Olive oil
- 0.5 teaspoon Coarse kosher salt
- 0.5 cup Unsalted clarified butter
- 4 cloves Garlic cloves
- 1 tablespoon Flat leaf parsley
- 2 teaspoons Lemon zest
- 0.25 teaspoon Smoked paprika
Instructions
Build the Brown Butter Baste
- Set a small saucepan over low heat and melt the clarified butter slowly until it turns light golden brown and smells nutty, like toasted bread crust.
- Stir in the minced garlic, lemon zest, parsley, and a pinch of salt. Warm for 1-2 minutes until the garlic is fragrant but not browned, then remove from heat.
Butterfly, Loosen, and Skewer
- Using kitchen shears, snip straight down the top of each shell, stopping before the tail fin. Gently open the shell and run your fingers along the underside to loosen the meat, lifting it to sit on top of the shell.
- Remove any dark digestive veins. Slide a soaked wooden or metal skewer lengthwise through the meat to keep the tail from curling during grilling.
Season and Grill with Confidence
- Brush the exposed lobster meat with olive oil and sprinkle with coarse kosher salt so the surface is lightly glossy.
- Heat your grill to medium-high heat. Place the tails on the rack meat-side down and grill for 5-6 minutes until you see a light char.
- Flip the tails and grill for another 1-2 minutes until the meat is opaque and pearly. Use a digital thermometer to ensure the internal temperature reaches 140°F in the thickest part.
Butter Finish and Paprika Glow
- Remove the tails from the grill and spoon the warm lemon garlic butter over each one. Dust with smoked paprika and serve immediately while shimmering.
Notes
Safety Tip: Use the lobster shell as a natural heat shield to protect the delicate meat from direct flare-ups and to hold the butter baste as it pools.
Doneness Check: Avoid overcooking past 145°F to prevent a rubbery texture. Pulling the tails at 140°F allows carryover heat to finish them perfectly.
Serving Suggestion: Serve with grilled lemon halves and a side of garlic butter rice or a crisp Caesar salad to balance the richness of the brown butter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 445kcalCarbohydrates: 2gProtein: 42gFat: 28gSaturated Fat: 16gCholesterol: 210mgSodium: 580mgPotassium: 450mgFiber: 0.5gSugar: 0.2gVitamin A: 12IUVitamin C: 8mgCalcium: 115mgIron: 1.2mg
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