Butter Seared Lobster Tail Recipe

This Butter Seared Lobster Tail Recipe offers a direct path to a gourmet experience right in your own kitchen, turning a special occasion into an everyday possibility. This recipe is incredibly useful for anyone looking to master impressive seafood dishes with minimal fuss, providing a rich, tender lobster that will delight every palate. From the simplicity of its preparation to its opulent taste, this guide unlocks the secrets to perfect Butter Seared Lobster Tail Recipe every time.

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Prep Time 5

Cook Time 8

Total Time 15

Servings: 2 lobster tails

Course: Main Dish

Cuisine: Seafood

Ingredients Equipment Method Notes

Ingredients

2-4 Lobster Tails 4-6 ounces each, preferably fresh, but thawed frozen tails work beautifully. Ensure they are split lengthwise through the top shell, exposing the meat.
4 tablespoons Unsalted Butter High-quality butter makes all the difference in flavor.
2 cloves Garlic Minced very finely, or 1 teaspoon garlic powder for convenience.
1 tablespoon Fresh Parsley Finely chopped, for garnish and a touch of freshness.
1/2 Lemon For juicing, adding a bright finish.
Salt to taste, fine sea salt is recommended.
Black Pepper to taste, freshly ground will provide the best flavor.
A pinch red pepper flakes Optional, for a subtle kick.

Equipment

Kitchen Shears
Large skillet (preferably cast iron or heavy-bottomed stainless steel)
Paper towels

Method

If using frozen lobster tails, ensure they are fully thawed. You can do this by placing them in the refrigerator overnight or by submerging them in cold water for about 30-60 minutes. Using kitchen shears, carefully cut through the top of the shell down to the tail fins, without cutting through the bottom shell. Gently pull open the shell and loosen the meat from the shell, then lay the meat on top of the shell (this is often called "butterflying" or "piggybacking" the lobster). Pat the lobster meat dry with paper towels; this is crucial for a good sear.
2-4 Lobster Tails
In a large skillet (preferably cast iron or heavy-bottomed stainless steel) over medium heat, melt the unsalted butter. Once melted, add the minced garlic (and red pepper flakes if using) and cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
4 tablespoons Unsalted Butter, 2 cloves Garlic, A pinch red pepper flakes
Place the prepared lobster tails, meat-side down, into the hot butter and garlic mixture. Cook for 2-3 minutes until the lobster meat begins to turn opaque and develop a beautiful golden-brown sear. Season generously with salt and black pepper during this step.
2-4 Lobster Tails, Salt, Black Pepper
Flip the lobster tails over so they are shell-side down. Continue to cook for another 3-5 minutes, basting the lobster meat occasionally with the melted butter from the pan. The lobster is typically done when the meat is opaque throughout and firm to the touch. Avoid overcooking, as this can make the lobster tough. The internal temperature should reach 140-145°F (60-63°C).
2-4 Lobster Tails
Remove the lobster tails from the skillet. Squeeze fresh lemon juice over each tail and sprinkle with freshly chopped parsley. Serve immediately with your favorite side dishes, such as steamed asparagus, a fresh salad, or garlic mashed potatoes.
2-4 Lobster Tails, 1/2 Lemon, 1 tablespoon Fresh Parsley

Notes

Proper storage is key. Cool completely, store in fridge for 2-3 days, or freeze for 2-3 months. Reheat gently in oven at 275°F (135°C). Avoid microwaving.