How To Make Butter Seared Lobster Tails
Impress your dinner guests with a hearty serving of butter seared lobster tails! Whip up a buttery batch of these tails in under an hour.
- 24ozlobster tails
- 1tspsalt,or to taste
- cracked pepper,to taste
- 2tbspcooking oil
- ½cupunsalted butter,divided
- 2tbsplemon juice,fresh, adjust to taste
- 4large garlic cloves,crushed
- lemon slices,to serve
- 1tbspfresh parsley,chopped, to garnish
Thaw out the 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 in cutting the top shell down the center of the back to the end of the tail, leaving the tail fan intact. Remove vein or shell shards, if any.
Run a 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 the lobster tails generously with salt and pepper.
Heat 2 tablespoons of butter and oil in a pan or skillet over medium-high heat.
Swirl in 1 tablespoon of lemon juice, then sear the lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
Flip all the tails, cover the pan, then let cook for a further 1 to 2 minutes, or until shells are pink and the meat has just cooked through and look opaque.
Melt the remaining butter in the center of the pan, then sauté the garlic for 1 minute until fragrant.
Squeeze in the remaining lemon juice, then spoon the pan juices over the lobster meat.
Take off the heat immediately, then garnish with parsley.
Serve with the remaining pan sauce and lemon slices, and enjoy!
- Calories: 407.43kcal
- Fat: 31.36g
- Saturated Fat: 15.42g
- Trans Fat: 0.98g
- Monounsaturated Fat: 10.78g
- Polyunsaturated Fat: 3.36g
- Carbohydrates: 2.68g
- Fiber: 0.33g
- Sugar: 0.27g
- Protein: 28.78g
- Cholesterol: 277.03mg
- Sodium: 724.22mg
- Calcium: 163.44mg
- Potassium: 388.96mg
- Iron: 0.66mg
- Vitamin A: 199.96µg
- Vitamin C: 5.77mg
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