Pan-seared Lobster Tail
Full of flavor & ready in minutes!
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12m
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Ingredients
- 1/2 c unsalted butter- divided
- 1 Tbsp olive oil
- 1 lemon, juiced- divided
- 4 cloves garlic- minced
- 2 fresh lobster tails- can use thawed frozen tails
- To taste salt & pepper
- 1 Tbsp fresh parsley- chopped
- 1/2 lemon- sliced to serve
- 1/2 c butter- melted to serve
Preparation Instructions
- To prepare lobster: Use kitchen shears to carefully cut through the top of the shell. Pull shell back to expose meat. Use fingers to separate meat from shell, making sure not to detach from tail. Gently lift meat portion of tail to rest on exterior shell.
Cooking Instructions
- Preheat to 175°F
- Heat 2 T butter & olive oil in pan
- Season tails with salt and pepper
- Add 2 T lemon juice to pan
- Add lobster tails to pan, flesh side down, until edges are crisp
- Flip lobster tails
- Cover pan and cook for approx 2 min
- Note: If shells are not fully cooked and a nice orange color, use tongs to rotate tails and hold shells in juices until fully cooked.
- Remove tails, immediately garnish with parsley and set aside
- Add remaining butter, lemon juice, and garlic to remaining pan juices
- Stir constantly until fragrant.
- Spoon pan juices over lobster.
- Serve Immediately with lemon sliced and melted butter.