Butter Seared Lobster Tails
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
344 kcal
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Course
Main Course, Dinner
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Cuisine
American
Butter Seared Lobster Tails
Description
Butter Seared Lobster Tails focus on highlighting fresh lobster meat seasoned simply with salt and cracked black pepper. The preparation begins by thawing and cleaning the lobster tails, then slicing the shells to loosen and expose the meat. The lobster is seared flesh side down in a hot skillet with butter and oil infused with lemon juice and crushed garlic. This quick searing produces golden edges while sealing in moisture and flavor.
The cooking time is brief to prevent overcooking and preserve tenderness. The lobster shell changes color when cooked through, and the meat becomes opaque. The balance of butter richness and bright lemon juice highlights the natural sweetness of the lobster.
Serve the tails with lemon slices and a sprinkle of fresh parsley. This preparation suits formal dinners or special occasions, offering a delicate seafood centerpiece that pairs well with light sides.
Ingredients
- 4 lobster tails
- 1 teaspoon salt or to taste
- 1 pinch black pepper to taste, cracked
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ cup butter divided, unsalted
- 2 tablespoons lemon juice fresh, adjust to your taste
- 4 cloves garlic large, crushed
- 3 lemon to serve, slices
- 1 tablespoon parsley chopped to garnish, fresh
Instructions
- 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 parsleyServe with remaining pan sauce and lemon slices.
Notes
- Rotate lobster tails in pan juices if shells remain their raw color to ensure even cooking and full color change.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 12g | 24% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 855mg | 36% |
| Potassium | 271mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 815IU | 16% |
| Vitamin C | 48mg | 53% |
| Calcium | 89mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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