Classic Garlic Butter Lobster Tail with Lemon
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Last updated
- Prep
- 15 min
- Cook
- 25 minutes
- Total
- 45 min
- Yield
- 2 servings
Main Courselobster tailgarlic buttersteakhousespecial occasion
Ingredients
- 2 lobster tails, 6 to 8 oz each, that meet the recommendation conditions
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 4 tbsp unsalted butter, softened and divided
- 4 cloves garlic, minced and divided
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh tarragon or chives
- Finely grated zest and juice of 1 lemon
- 2 tbsp dry white wine or dry vermouth
- Flaky salt and lemon wedges, for serving
Method
Prepare
- Use kitchen shears to cut lengthwise through the top of each shell, stopping before the tail fins. Gently loosen the meat while keeping it attached at the base.
- Season the lobster with the kosher salt and black pepper.
- Place each tail in its own food-safe pouch with 1 tablespoon of butter, one-quarter of the garlic, and 1 tablespoon of wine. Seal without crushing the shell or meat.
Cook
- Set the water bath to 135°–140°F.
- Cook for 25 minutes for immediate service after the thermometer check.
- Mix the remaining softened butter with the remaining garlic, parsley, tarragon, and lemon zest.
- Heat the broiler and line a small sheet pan with foil.
Finish
- Use clean utensils to remove the lobster, discard the pouch liquid, and pat every tail completely dry.
- Set the tails meat-side up on the prepared pan, spread with the garlic-herb butter, and broil just until the butter bubbles and the surface picks up light golden spots.
- Move the pan away from the heat for the thermometer check.
Check before serving
- Use a food thermometer at the thickest point. It must reach 145°F. If any part is below that temperature, keep cooking and check it again.
Serve
- Once both tails pass the thermometer check, squeeze over the lemon juice and finish with flaky salt.
- Serve immediately with lemon wedges and any clean, unused garlic-herb butter.
Want another texture or thickness?
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