Today I’m showing you how to cook lobster tails with a recipe that’s easy to prepare, but so big on flavor!
I’ve been making this lobster tails recipe since I first started cooking professionally with chef Homaru Cantu (of Chicago’s MOTO fame), back when we worked together at Lake Arrowhead Resort in California. We made this garlic butter lobster tail recipe for New Year’s Eve back in the 1990s and it sold like crazy!
This garlic butter lobster tail recipe uses just a few ingredients. I bought my lobster tails at Costco, and the price was just $50 for 6 tails, as opposed to $50 or more per serving at most California restaurants! Here’s what you’ll need to make the lobster tails.
Note: You can cook this lobster tail on the grill, but it can be just as easily made on a cast iron grill or even a frying pan inside the home.
Butter Basted Lobster Tails
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 lobster tails
- For each two tails:
- 2 teaspoons chive oil, olive oil or grapeseed oil
- 1 pinch kosher salt
- Fresh cracked pepper
Garlic Butter Basting Sauce
- 2 heaping tablespoons butter
- 1 teaspoon garlic-shallot puree
- 1/4 cup water as needed, with 1/2 cup extra on hand
- 2 tablespoons fresh Italian parsley
- 1 pinch salt if desired
- Fresh minced chives as garnish
Instructions
- Rinse lobster tails and pat dry with paper towel.
- Lay down with tender side up. Use chef knife and cut down the middle and crack completely through the shell. Carefully pull out the meat from the shell, in a butterfly fashion.
- Drizzle the chive oil over the lobster meat. Tuck the meat back into the shell. Let marinate for about 30 minutes in the fridge.
- Season with a little kosher salt and fresh cracked pepper.
- Preheat cast iron grill pan on medium.
- Butter Baste: Prepare saute pan, for the lobster’s jacuzzi on medium. Add 2 tablespoons of butter and 1 tsp. of garlic shallot puree to the the saute pan. Melt the butter down and cook the garlic up. Have 2 cups of water on the side. Once the garlic melts, add 1/4 cup of water and 2 tablespoons of parsley. Season with a tiny pinch of salt.
- Add the lobster, meat side down to the cast iron pan and give it a sear. After a minute, give it a turn. Grab the lobster and rest him in the butter, shell side down. Tilt the pan and start spooning the hot butter over the meat until it’s cooked through and no longer pink. It doesn’t take very long. Garnish with chives and little more of the butter baste. Enjoy!
