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Garlic Butter Lobster Tails

Name: Garlic Butter Lobster Tails
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Yield: 6 servings
Cuisine: western
Ingredients: lobster tail; chive oil; kosher salt; crushed black pepper; butter; garlic-shallot puree; water; parsley; Chinese chives

groups6 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 6 minsscheduleTotal: 36 minsoutdoor_grillPan-fried

Allergens:warningShellfishwarningDairy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

7 Steps Total

Preparation

00:00:32

warningStay safe

Hold the lobster tail firmly on a stable cutting board when using a heavy chef knife, otherwise the knife can slip and cause severe cuts.

Rinse 6 lobster tails under tap water, pat them completely dry with paper towels, place them on a cutting board flesh-side up, and carefully slice down the middle of each shell to butterfly the meat open.

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Watch out

Be careful not to touch the spiny shell and cut your fingers while slicing.

Ingredients:lobster tail (6 piece)

Tools:chef's knifecutting board

Waiting Time

00:01:12

Drizzle 6 teaspoons of chive oil over the butterflied lobster meat, tuck the meat back into the shell, and let it marinate in the refrigerator for 30 minutes.

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Watch out

Keep the lobster refrigerated during marination to prevent spoilage.

Ingredients:lobster tailchive oil (6 tsp)

Tools:refrigerator

Active Cooking

00:01:34

After marinating for 30 minutes in the refrigerator, open up the lobster tails and season the exposed meat with 1 pinch of kosher salt and fresh cracked pepper.

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Watch out

Season evenly so all portions get enough salt and pepper.

Ingredients:lobster tailkosher salt (1 pinch)crushed black pepper (1 pinch)

Active Cooking

00:01:48

Heat a sauté pan over medium heat, add 6 tablespoons of butter and 3 teaspoons of garlic-shallot puree, melt down and cook until the butter bubbles and the garlic starts to smell, then pour in 0.75 cup of water and stir in 6 tablespoons of fresh Italian parsley to complete the butter-based sauce.

local_fire_departmentMedium heat

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Watch out

Do not burn the garlic, keep the heat on medium so it cooks gently.

Ingredients:butter (6 tbsp)garlic-shallot puree (3 tsp)water (0.75 cup)parsley (6 tbsp)

Tools:sauté panspoon

Active Cooking

00:02:47

Preheat a cast iron grill pan on medium heat, place the lobster tails flesh-side down to sear for 1 minute, then flip them over on the shell side.

local_fire_departmentMedium heat

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Watch out

Do not leave unattended on high heat as lobster meat burns easily.

Ingredients:lobster tail

Tools:cast iron grill panTongs

Active Cooking

00:03:19

warningStay safe

Tilt the hot pan carefully away from yourself so the bubbling hot butter sauce does not splash and burn your skin.

Season the butter-based sauce with a tiny pinch of salt, transfer the seared lobster tails into the sauce pan, tilt the pan, and continuously spoon the hot buttery herb garlic sauce over the lobster until all the pink is gone, the meat turns opaque, and it has a firm touch.

local_fire_departmentMedium heat

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Watch out

Tilt the pan carefully and keep spooning consistently until the meat is fully cooked and opaque, otherwise the center will remain raw.

Ingredients:kosher salt (1 pinch)lobster tailbuttergarlic-shallot pureewaterparsley

Tools:sauté panTongsspoon

Active Cooking

00:04:24

Plate the cooked lobster tails, garnish with fresh minced chives, and drizzle extra butter-based sauce on top for extra flavor.

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Watch out

Garnish evenly so every portion gets chives and sauce.