🦞 Golden Lobster Medallions in Aromatic Garlic-Herb Butter
🍽️ Serves: 2
⏱️ Prep Time: 15 min | Cook Time: 10 min
🧂 Ingredients
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2 lobster tails (8–10 oz total)
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2 tbsp olive oil
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Salt and freshly ground black pepper, to taste
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2 tbsp unsalted butter
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2 cloves garlic, finely minced
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1 tbsp fresh parsley, finely chopped
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1 tsp fresh thyme leaves (or 1/2 tsp dried)
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1 tbsp lemon juice
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Optional: pinch of red pepper flakes for a subtle kick
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Optional garnish: lemon zest or microgreens
🔪 Instructions
1. Prep the Lobster Tails
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Using kitchen shears, cut down the center of the shell lengthwise.
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Gently pull out the meat in one piece, keeping it attached at the base of the shell if desired.
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Slice the lobster meat into 1-inch medallions.
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Pat dry with paper towels and season both sides with salt and pepper.
2. Sear the Lobster Medallions
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Heat olive oil in a skillet over medium-high heat.
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When hot, add lobster medallions and sear 1–2 minutes per side, until golden and opaque in the center.
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Remove and set aside (don’t overcook — lobster gets tough quickly!).
3. Make Garlic-Herb Butter
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Lower heat to medium.
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In the same pan, add butter and let it melt.
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Stir in garlic, thyme, and red pepper flakes (if using). Sauté for 30 seconds to 1 minute, until fragrant.
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Add parsley and lemon juice. Stir to combine.
4. Glaze and Serve
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Return lobster medallions to the skillet and spoon the garlic butter over them.
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Let warm through for another 30 seconds.
🍋 To Serve
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Plate the medallions with a drizzle of the garlic-herb butter on top.
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Garnish with a sprinkle of lemon zest or fresh herbs.
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Serve alongside:
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Buttered pasta or risotto
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Garlic mashed potatoes
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Sautéed spinach or asparagus
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Crusty bread to soak up the butter
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🍷 Wine Pairing
A chilled glass of Chardonnay, Sauvignon Blanc, or Champagne pairs beautifully.
Would you like a grilled version, one with white wine reduction, or a surf & turf pairing idea?