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Butter Lobster Recipe

$42 Main Course

About This Dish

Our butter lobster showcases the sweet, delicate flavor of fresh lobster tail enhanced with aromatic garlic butter and bright lemon. This luxurious dish represents the pinnacle of seafood preparation, combining simple techniques with premium ingredients for an unforgettable dining experience.

Prep Time

15 minutes

Cook Time

15 minutes

Serves

4 people

Ingredients

  • 4 lobster tails (6-8 oz each), thawed if frozen
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 lemons, juiced and zested
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Sea salt and white pepper to taste
  • Lemon wedges for serving
  • Fresh chives for garnish
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Prepare the lobster tails: Using kitchen shears, cut through the top shell lengthwise, stopping at the tail fin. Gently pull the shell apart and lift the meat, keeping it attached at the base.
  3. Score the meat: Make shallow cuts along the length of the lobster meat to prevent curling during cooking. Season lightly with salt and white pepper.
  4. Make the garlic butter: In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes until fragrant. Stir in lemon juice, lemon zest, paprika, and cayenne if using.
  5. Brush with butter: Place lobster tails on the prepared baking sheet. Brush the exposed meat generously with the garlic butter mixture, reserving some for serving.
  6. Bake the lobster: Bake for 12-15 minutes, or until the lobster meat is opaque and reaches an internal temperature of 145°F (63°C). The meat should be firm but not tough.
  7. Finish and serve: Remove from oven and immediately brush with remaining garlic butter. Garnish with fresh parsley and chives. Serve with lemon wedges and extra garlic butter on the side.

Chef's Tips

  • Don't overcook - lobster becomes tough and rubbery when overcooked
  • Fresh lobster tails are best, but high-quality frozen work well too
  • The meat should be opaque white with no translucent areas when done
  • Scoring the meat prevents it from curling during cooking
  • Save the shells for making lobster stock
  • Pair with a crisp white wine like Chablis or Champagne