Garlic Butter Lobster—what a delicious dish! The tender lobster tails cooked in rich garlic butter are a luxury that’s surprisingly easy to prepare at home. Here’s a simple yet decadent recipe to make Garlic Butter Lobster that will have your taste buds dancing!
Garlic Butter Lobster Recipe
Ingredients:
- 4 lobster tails (frozen or fresh, depending on availability)
- 4 tablespoons unsalted butter
- 4-5 cloves of garlic, minced
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon lemon zest (optional, for extra zing)
- 1 teaspoon paprika (optional, for color and mild flavor)
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper, to taste
Instructions:
1. Prepare the Lobster Tails:
- If using frozen lobster tails, make sure to thaw them completely. You can thaw them in the fridge for several hours or use the quick-thaw method under cold water.
- Using a sharp pair of kitchen scissors, cut the top of the lobster tail shell lengthwise, stopping just before the tail fin. You want to expose the meat but keep it attached at the base.
- Gently pull the lobster meat up and out of the shell, leaving the tail end intact. If you want, you can leave the meat in the shell for a more dramatic presentation.
- Season the lobster meat lightly with salt and pepper.
2. Make the Garlic Butter Sauce:
- In a skillet, melt the butter over medium heat.
- Add the minced garlic to the butter and sauté for about 1-2 minutes, until the garlic is fragrant but not browned.
- Stir in the lemon juice, lemon zest, and paprika (if using). For a little heat, add the red pepper flakes. Continue to cook for another 1-2 minutes, letting the flavors meld together.
3. Cook the Lobster:
- Heat a grill or a large skillet over medium-high heat. If you’re using a grill, place the lobster tails flesh-side down for about 4-5 minutes to get a nice sear. Then flip them over and cook for another 3-4 minutes on the shell side.
- If you’re cooking in a skillet, place the lobster tails flesh-side down in the hot pan and sear for 3-4 minutes. Flip the lobster tails, then pour the garlic butter sauce over them. Let the lobster cook for another 3-4 minutes, spooning the garlic butter over the lobster to keep it moist and flavorful.
4. Baste and Serve:
- Spoon more of the garlic butter sauce over the lobster meat as it cooks to keep it moist and flavorful.
- Once the lobster is opaque and cooked through (it should reach an internal temperature of 140°F (60°C)), remove it from the skillet or grill.
5. Garnish and Serve:
- Drizzle the remaining garlic butter sauce over the lobster tails.
- Garnish with freshly chopped parsley and a squeeze of lemon.
- Serve with steamed vegetables, rice, or a crusty bread to dip in the leftover garlic butter sauce.
Tips for Perfect Garlic Butter Lobster:
- Don’t overcook: Lobster cooks very quickly, and if you overdo it, it can become tough and rubbery. Always check for the translucent-to-opaque color change, and avoid cooking past the 5-minute mark on each side.
- For extra flavor: You can add a few sprigs of thyme or rosemary to the garlic butter while it’s cooking. This gives the dish an aromatic, herby flair.
- Grilled Option: If you prefer grilled lobster, grilling the lobster tails flesh-side down first adds a nice smoky flavor.
- Butter Basting: Basting with garlic butter frequently ensures the lobster meat stays moist and infuses with all the delicious garlic and lemon flavors.
Why Garlic Butter Lobster is Amazing:
- Buttery Goodness: The garlic butter brings out the natural sweetness of the lobster while adding richness and flavor.
- Quick and Easy: It’s a relatively simple dish that looks and tastes luxurious, making it perfect for date nights or special occasions.
- Customizable: You can add a bit of spice, herbs, or lemon zest to suit your taste.
This Garlic Butter Lobster will surely be a hit whether you’re celebrating something special or just craving an indulgent seafood meal. Are you planning to try this recipe for a special occasion, or just because lobster sounds irresistible right now?