Pan-seared Lobster Tail

Pan-seared Lobster Tail


  • 1/2 cup unsalted butter, divided
  • 1T olive oil
  • 1 lemon juiced, divided
  • 4 cloves garlic, minced
  • 2 fresh lobster tails (use fresh or thaw frozen tails)
  • To taste salt & pepper
  • 1 T fresh parsley, chopped
  • 1/2 lemon lemon slices to serve
  • 1/2 cup butter, melted to serve

Preparation Instructions

  • To prepare lobster: Use kitchen shears to carefully cu 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 tail from to rest on shell.

Cooking Instructions

Cooksy will guide through the cooking instructions.
  • Preheat to 165°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.

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