A busy, hungry Tuesday night in October is what prompted me to come up with this particular method. There were two tails in the freezer that I didn’t have the patience to deal with and I really wanted some of those charred, fragrant skewers of seafood that you buy from street vendors down at the market. All the messy business of multiple-batch steaming was simply not appealing compared to tossing everything into a hot oven with some aggressive basting and watching it all finish quickly.
Adding that extra touch of pan-fried, street food-style flavor is a great way to make your holiday entertaining less stressful. You don’t need to worry about white tablecloths when it comes to seafood that’s had a good char on it – a blazing oven and a hot pan full of tasty fat can do all the work for you
Key Takeaways
Elegant Garlic Butter Lobster Tails for New Year’s Eve
Plump, succulent lobster tails broiled with a blistered street-vendor garlic butter and smoked paprika glaze.
Ingredients
-
-
- 4 cold-water lobster tails (about 6 to 8 ounces each)
-
- 1/2 cup unsalted butter, melted
-
- 5 cloves fresh garlic, finely minced
-
- 1 tablespoon fresh lemon juice
-
- 1 teaspoon smoked paprika
-
- 1/2 teaspoon cracked black pepper
-
- 1/2 teaspoon kosher salt
-
- 2 tablespoons finely chopped fresh flat-leaf parsley
-
- Lemon wedges for serving
-
Necessary Utensils & Equipment
-
-
-
- Heavy-duty kitchen shears
-
- Rimmed baking sheet
-
- Small saucepan
-
- Pastry brush
-
- Instant-read meat thermometer
-
-
Instructions
-
-
-
- Position your top oven rack roughly 5 to 6 inches below the broiler unit, then preheat the broiler to high.
-
- Butterfly the tails: Using your kitchen shears, cut straight down the center of the top shell, stopping right before the base of the tail fin.
-
- Gently spread the shell open with your fingers. Reach underneath to detach the meat from the bottom shell, then lift the flesh up and lay it resting on top of the cracked shell.
-
- Arrange the prepped tails on a sturdy baking sheet lined with parchment paper or foil.
-
- Melt the butter in a small saucepan over medium-low heat. Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook for about 60 seconds until fragrant, then take off the heat and stir in the lemon juice.
-
- Generously coat the lobster flesh using a pastry brush, reserving about half of the garlic butter mix for dipping.
-
- Place the pan under the broiler and cook for 8 to 11 minutes (batching if needed, about 25 to 30 minutes total cook time across rounds), until the meat turns opaque white and reaches an internal temp of 140°F.
-
- Remove from the oven, baste with pan drippings, scatter chopped parsley on top, and serve immediately with hot garlic butter and lemon wedges.
-
-
How to Butterfly Lobster Tails
Splitting shells, although a daunting task to the uninitiated seems to take less than a minute apiece when done correctly. Your aim should be to lift the succulent morsels up and out to expose them to rapid cooking and avoid any shielding from the direct intense heat of your cooker’s burner.
Cutting up the hard shell and in to the direction of the fan with your kitchen shears, take care to stop just shy of the delicate fin. Then, gently but firmly pull the ribs away from each other using your thumbs to create a slapping sound.
Insert your index finger inside the cavity between the tender meat and the lower shell and lift the morsel up and away in one piece leaving just the very tip attached at the end of the tail. Slide the separated lower halves of the shell underneath and let it hang from its proud perch for seasoning.
Street-Cart Garlic Butter Sauce
Night market seafood stalls are all about the heavy heat, garlicky chop, and aromatic intensity that caramelizes with the shellfish’s sizzle. We’re channeling that intensity here rather than a delicate French emulsion.
I like to utilize plenty of fresh cloves that have been crushed to release their oils, plus some smoked paprika for depth, to really build that amber color into the lobster under the broiler’s power.
Pro tip: skip burning the garlic in the saucepan. We only want to begin to bubble it until it releases its fragrance – the high broiler heat will crisp the bits directly on the shell.
Reserve some warm butter in little ramekins for dipping the hot lobster meat into the rich, citrusy garlic butter for that ideal bite.
Broiling vs. Baking
Baking lobster over low heat, unfortunately, tends to dehydrate the animal before it can develop any nice caramelized edges. Cooking seafood with dry heat runs the risk of leaving you with rubbery meat devoid of any moisture.
High-heat broiling focuses the energy on the meat and recreates the effect of charcoal grills at night markets. A quick but thorough cook leaves every bite tender and succulent.
Watch the tail meat turn from translucent gray to creamy white with golden edges. After about ten minutes in the oven, the flesh should still be springy to the touch in the thickest part.
Troubleshooting and Pro Tips
The first time I tried cooking lobster at home, I messed up by using partially frozen tails; the outsides turned to rubbery bits while the insides were still ice-cold. Always, always remember to thaw tails in your refrigerator overnight before slicing open the shell.
Here are some other tips to ensure that your holiday dinner doesn’t result in a catastrophe:
- Thoroughly thaw: Place the tails in a bowl in the refrigerator 24 hours ahead of time or in a leak-proof bag, submerged in cold tap water, for 30 minutes.
- Check the temp: Use an accurate digital thermometer to remove tails from heat when they reach 140 degrees Fahrenheit.
- Go for cold-water: Cold-water lobsters (Maine, Canada, or South Africa) have sweeter, more tender meat than their warm-water, spiny counterparts.
- Dry the meat: Use a paper towel to remove moisture from raw lobster meat before brushing on the butter; the fat will adhere to the surface rather than slide off.
Flavor variations
If you like a little heat, add crushed red pepper flakes or cayenne to the butter. Tarragon or chives can be mixed in with the parsley as well.
To get more citrus flavor, try grating fresh lemon zest right over the hot shells once they’ve been removed from the oven; the steam will allow the oils to bloom.
Frequently Asked Questions
How do I know when the lobster tails are done cooking?
The meat changes from translucent gray to solid opaque white with lightly browned edges. Inserting an instant-read thermometer into the thickest section should show between 135°F and 140°F. Residual heat will carry it to the perfect finishing temp.
Can I make this garlic butter recipe ahead of time?
You can mix the melted garlic butter sauce up to two days ahead and store it in an airtight container in the fridge. Simply warm it back up on low heat on the stovetop before brushing it onto your lobster.
What side dishes pair best with broiled lobster?
Crispy roasted baby potatoes, grilled asparagus, crusty sourdough bread for dipping, or a clean, crisp green salad balance the decadent butter sauce beautifully.
Can I cook these on an outdoor grill instead?
Yes. Set your grill to medium-high direct heat. Place the prepared butterflied tails shell-side down, close the lid, and grill for 8 to 10 minutes while basting frequently until cooked through.
Are you planning to serve these lobster tails for your celebration, or do you have your own signature holiday seafood tradition?