How to Cook Lobster Tails:
Ingredients for all Lobster Tail Recipes (enough for 4 tails)
- 4 Tbl Butter, softened – not runny melted – we are making a paste so it sticks to the uncooked lobster tails 1 Tbl Freshly Chopped Garlic
- 1/8 Tsp ea Salt & Black Pepper or To Taste
- 1 Tbl Fresh Parsley
- Dry White Wine To Taste, about 2 Tbl
- Fresh Lemon Juice to Taste, about 1⁄2 a lemon
- Optional – Smoked Paprika, Cajun Spice, Old Bay - to taste – Chef’s choice
Roasted:
- Preheat oven to 375 degrees
- Defrost tails in cold running water or overnight in fridge for ease
- With kitchen scissors split the top of the shell from the thick end to the tail so you can expose the meat.
- With a paring knife butterfly the tail and wash out the vein.
- You have an option – you can pull the meat on top of the shell and make what we call fluffy lobster tails or cut out the top of the shell to simply expose about a 2 inch channel of lobster meat and leave the meat in the shell
- If you want a wow presentation pull the meat on top
- With your Scampi Butter coat all liberally
- Wrap all the shells with a foil skirt to give them stability
- Cook the 5 oz tails 10 minutes and if you have a broiler, or air fryer finish by switching for 2 more minutes under the broiler to crisp up – check internal temp – 160 is done – let rest 5 minutes
- FOR THE 9 OZ TAILS YOUR INITIAL COOK TIME WILL BE 14 MINUTES, THEN 2 MINUTES UNDER
- THE BROILER TO CRISP UP, CHECK INTERNAL TEMP FOR 160, REMOVE LET REST FOR 5 MINUTES
- If you do not have a broiler continue roasting until you reach 160
Grilled:
- Same ingredients for the topping
- Set Grill to Medium Hi
- Once tails are marinated in the Scampi Butter
- Wrap tails completely in foil
- Cook Meat side up for 5 oz tails 5 minutes, 9 oz tails 7 minutes, then flip over and repeat the same exact time and check for doneness – 160 degrees – meat should be golden – cover and let rest 5 minutes
Enjoy!
