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Lemon Butter Lobster Tail

This lemon butter lobster tail is a quick and elegant dish that highlights tender lobster meat coated in a bright, buttery lemon sauce. The preparation involves searing the lobster shell side down to develop color and flavor, then basting with a fragrant lemon butter until perfectly cooked. The final presentation is juicy, glossy lobster meat with a vibrant red shell and a zesty, buttery glaze.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces lobster tails fresh and firm
  • 4 tbsp butter unsalted
  • 1 lemon for zest and juice
  • 2 cloves garlic fresh, minced
  • 1 tbsp olive oil extra virgin

Equipment

  • Boning knife
  • Cast iron skillet
  • Tongs
  • Small saucepan
  • Brush

Method
 

  1. Use a sharp boning knife to carefully cut along the top of each lobster tail shell from base to tip, avoiding cutting through the meat. Gently pry open the shell and loosen the meat, keeping it attached at the base, then rest the meat on top of the shell for presentation.
  2. Preheat your cast iron skillet over medium-high heat until it’s hot and starts to shimmer. Add a tablespoon of olive oil and swirl to coat the pan.
  3. Place the lobster tails shell side down in the hot skillet. Sear for 2-3 minutes until the shells turn a vibrant red and the meat begins to firm up with a slight char on the edges.
  4. Meanwhile, melt the butter in a small saucepan over low heat. Add the finely grated lemon zest, a squeeze of lemon juice, and the minced garlic. Stir gently until fragrant, about 1 minute.
  5. Flip the lobster tails carefully with tongs so the meat side is now down. Cook for another 2 minutes, then brush generously with the lemon butter using a brush, ensuring the meat is coated.
  6. Baste the lobster meat with the lemon butter a couple of times, cooking for an additional 2-3 minutes until the meat is opaque, firm, and fragrant with citrus. Keep an eye on the shells to prevent burning.
  7. Remove the lobster tails from the skillet and transfer to a plate. Garnish with freshly chopped parsley and a squeeze of extra lemon if desired.
  8. Serve immediately with additional lemon wedges on the side. The lobster should be juicy, glossy, and fragrant with a bright lemon aroma.

Notes

Ensure not to overcook the lobster; it should be opaque and tender. Use fresh lemon zest and juice for maximum brightness. Rest the lobster briefly after cooking for juicier meat.