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Easy Lobster Tails Recipes with Different Cooking Styles for a Fancy Dinner

Nabiilah is a blogger who loves baking, cooking, and trying new recipes.

Lobster Tails with Garlic Lemon Butter

Lobster Tails with Garlic Lemon Butter

Lobster Tails with Garlic Lemon Butter Recipe

Prep Time : 10 minutes

Cook Time : 10 minutes

Total Time : 20 minutes

Servings : 4 servings

Calories : 43kcal

Equipments

  • Mixing Bowls
  • Cutting board
  • Kitchen Knife

Ingredients

  • 24 ounces lobster tails thawed 4 tails (6 ounces each)
  • 1 stick butter 1/2 cup butter
  • 3 cloves minced garlic
  • 1 tablespoon lemon juice fresh
  • 1 tablespoon parsley fresh minced + more for garnish
  • salt
  • pepper
  • fresh chopped parsley

Instructions

  • Preheat the oven broiler and move the oven rack about 6-8 inches below the broiler.
  • In a small bowl melt butter. Remove from heat and add the garlic, lemon juice, and parsley. Reserve 1/2 of the mixture for dipping.
  • Place lobster tails on a baking sheet or in an oven-safe dish. Using kitchen shears cut down the shell down to the fin. Using your fingers, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell.
  • Season with salt and pepper and brush garlic butter sauce over the top of the lobster tails.
  • Broil 10 minutes, brushing with the garlic butter halfway through, until cooked through. The lobster tails should be white opaque and internal temperature reaches 145F. Garnish with more parsley if desired and serve with remaining butter for dipping.
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How to Cook Lobster Tails Perfectly : Easy and Simple Recipe

Prep Time : 15 minutes

Cook Time : 15 minutes

Total Time : 30 minutes

Servings : 2 servings

Ingredients

  • 2 lobster tails 5-7 ounces each

For lemon garlic butter:

  • 2 tablespoons butter melted
  • 2 tablespoons lemon juice about 1 lemon
  • 1 large clove garlic minced

For bread crumb mixture:

  • 2 tablespoons panko bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 1 tablespoon butter melted
  • 1/2 teaspoon paprika
  • 1/8 teaspoon salt

For garnish:

  • fresh dill
  • a few lemon slices

Instructions

  • Use scissors to snip through the top of the shell (round hard side), cutting through part of the meat and stopping before the tail. Carefully pry open the shell wide enough so that you can separate the meat from the shell, but keep it attached at the tail. Lift the meat up and over the shell.
  • Combine all lemon garlic butter ingredients in a bowl, stirring to mix. Brush along lobster tails to coat.
  • Set the oven rack about 8 inches from the broiler flame. Turn the broiler on at high setting.
  • Broil the lobster tails until cooked through, about 10 minutes.
  • While waiting for the lobster tails to cook, combine and stir together the bread crumb mixture.
  • Remove the lobster tails from the oven and top with bread crumb mixture. Return the lobster tails to the oven to broil for another 1-2 minutes until crispy.
  • Serve immediately and optionally garnish with fresh dill and lemon slices.
Baked Lobster Tails

Baked Lobster Tails

Baked Lobster Tails Recipe

Prep Time : 5 minutes

Cook Time : 15 minutes

Total Time : 20 minutes

Servings : 4 servings

Ingredients

Recipe makes 4 Servings

  • 4 cold water lobster tails
  • 2 Oz unsalted butter, melted
  • 2 Tbsp shallots, sliced
  • 1 Tsp paprika
  • 1 Tsp garlic powder
  • 1 Tsp salt
  • 1 Tsp white pepper

Instructions

1Preheat oven to 400ºF.2Split shell of lobster tail with a chef’s knife or kitchen scissors without cutting into flesh.3Using your fingers, separate the flesh from the shell in one piece. Turn the empty shell over with the open side down. Lay the flesh lengthwise on the outside of the shell.4Score the top of the lobster meat in a diamond pattern to help cooking and presentation.5Brush with butter.6Top with shallots then season with paprika, garlic powder, salt and white pepper.7Place entire tail on a baking sheet and bake 10 to 12 minutes. Test for firmness but do not overcook.

Fried Lobster Tails

Fried Lobster Tails

Fried Lobster Tails Recipe


Prep Time : 10 minutes

Cook Time : 6 minutes

Total Time : 16 minutes

Ingredients

  • 6 3-4 ounce lobster tails split in half, pulled out of the shell
  • 1 cup all-purpose flour seasoned with sea salt and black pepper
  • 3 large eggs whipped to make egg wash
  • 2 cups seasoned bread crumbs
  • ½ cup milk
  • corn oil for frying

Instructions

  • Preheat cooking oil to 350 -375 degrees F.
  • split lobster tails down the middle and pull the meat out of the shell, but leave the meat attached.
  • pat dry lobster tails with paper towels.
  • dredge lobster tails in seasoned flour, completely coating meat and shell.
  • dip lobster and shell in egg wash completely covering tails, remove and allow to drain briefly.
  • coat egg wash lobster tail and shell in seasoned bread crumbs. Lightly pat bread crumbs onto lobster and shell to completely coat both.
  • place the breaded lobster tails in preheated oil and fry for 4-5 minutes or until golden brown.
  • carefully remove the lobster from the oil and allow to drain on a baking rack for 1 minutes.
  • serve lobster with cocktail sauce, tartar sauce or drawn butter
Fried Lobster Tails

Fried Lobster Tails

Easy Fried Lobster Tails Recipe

16 ingredients

Seafood

  • 4 Lobster tails

Produce

  • 1 tbsp Onion powder
  • 1 Parsley
  • 1 1/3 tbsp Powdered garlic

Refrigerated

  • 1 Egg

Condiments

  • 1 tbsp Mustard

Baking & Spices

  • 1/2 cup All purpose flour
  • 1 tsp All purpose seasoning
  • 1 cup Cornmeal
  • 1 tsp Lemon pepper
  • 1 Paprika
  • 1 tsp Salt

Oils & Vinegars

  • 1 Vegetable oil

Dairy

  • 1/2 stick Butter
  • 1/2 cup Milk

Other

  • 1 tsp old bay

INSTRUCTIONS

  • Prepare: Preheat stove top 365F. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward.
  • Create flour mixture: In a large bowl, add all-purpose flour, cornmeal, salt, onion powder, garlic powder, all-purpose seasoning, lemon pepper, old bay and set aside.
  • Wet batter: Next, in a medium size bowl, add milk, egg and old bay. Mix until everything is well blended
  • Season lobster: Lightly season the lobster with yellow mustard. This helps create a nice crispy golden color after fried.
  • Coat and Fry: Start off coating the lobster lightly in the flour mixture, then wet mixture and back into the flour mixture again. Fry for 4-5 minutes and garnish with garlic butter sauce and enjoy!

Broiled Lobster Tails with Clarified Lemon Butter Recipe

Prep Time : 10 minutes

Cook Time : 5 minutes

Total Time : 15 minutes

Ingredients

  • 4 small-medium lobster tails thawed
  • smoked paprika
  • 1/2 cup clarified butter
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon lemon zest
  • 4 drops hot sauce

Instructions

  • Lobster tails usually come whole and not de-shelled. Use kitchen shears to cut the top of the shell right down the center all the way to the fanned tail, then stop. You can also cut the bottom along the same route. Wiggle your fingers around the connective tissues to loosen the meat. Gently pull it up through the incision and set on top of the shell. Setting it on top is not only aesthetically pleasing, it allows the warm air to circulate around the meat to cook evenly. Repeat with remaining tails.
  • In a small saucepan, heat clarified butter with lemon juice, lemon zest and hot sauce over very low heat, just enough to keep it in liquid form.
  • Preheat broiler.
  • Place lobster tails on a broiler pan or rimmed baking sheet about 6-9 inches away from the broiler coils while keeping a watchful eye. Broil for approximately 3-4 minutes. Time will vary greatly depending on size of the lobster tail, your oven and distance from the heating mechanism. Lobster tails are done when the meat has turned an opaque white and the shells a brilliant red.
  • Baste the top of the lobsters tails with clarified lemon butter and sprinkle with smoked paprika.
  • Remove and serve immediately with a side of clarified lemon butter.
Butter Seared Lobster Tails

Butter Seared Lobster Tails

Butter Seared Lobster Tails Recipe

Prep Time : 10 minutes

Cook Time : 15 minutes

Total Time : 25 minutes

Ingredients

  • 4 6oz (170g) lobster tails
  • 1 teaspoon salt or to taste
  • Cracked pepper to taste
  • 2 tablespoons cooking oil
  • 1/2 cup unsalted butter, divided
  • 2 tablespoons fresh lemon juice, (adjust to your taste)
  • 4 large cloves garlic crushed
  • Lemon slices to serve
  • 1 tablespoon fresh chopped parsley to garnish

Instructions

  • Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
  • Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
  • Season lobster tails generously with salt and pepper.
  • Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
  • Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
  • Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
  • Take off heat immediately and garnish with parsleyServe with remaining pan sauce and lemon slices.

Cajun Lobster Tail Recipe

11 ingredients

Seafood

  • 1 Lobster tail, raw

Produce

  • 1/4 tsp Dill
  • 1 tbsp Garlic
  • 1 tsp Parsley

Condiments

  • 1 tbsp Garlic butter
  • 1/2 tsp Lemon juice

Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Cajun seasoning
  • 1/2 tsp Paprika

Oils & Vinegars

  • 1 tbsp Olive oil

Dairy

  • 1 stick Butter, unsalted

Lobster

  1. Preheat oven to 375 degrees F
  2. Using kitchen shears or scissors, carefully cut vertically down the center of the lobster tail until you reach the last horizontal line before the "fanned" part of the tail
  3. Gently, separate the meat from the shell in a lifting motion. Do not pull it from the fanned end of the tail.
  4. Press the shell together and lay the meat on top of the shell.
  5. Brush the meat with olive oil
  6. Sprinkle the Cajun seasoning and paprika on the meat evenly
  7. Place into a parchment paper or foil lined baking dish and bake on the center rack for 1 1/2 mins per ounce of the lobster tail. (i.e. a 4 oz tail will bake for 6 mins.)
  8. Remove the tail from the oven
  9. Spread the garlic butter on the meat
  10. Place it back onto the center rack of the oven
  11. Broil it on high for 2-3 mins.

Garlic Butter

  1. Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
  2. Blend well.
  3. Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container.
  4. Refrigerate until firm.

Fried Lobster Tails in a southern way recipe

Ingredients:

  • 2 cups Cornmeal
  • 1/2 cup Flour
  • Salt to taste
  • Pepper to taste
  • 1 teaspoon Paprika
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 4 lbs Lobster Tails, cleaned in the shell
  • 2 qts Oil for deep-frying

Directions :

  • In a gallon size zip-lock bag, combine the cornmeal, flour, salt, pepper, cayenne, garlic powder and onion powder. Shake well.
  • Clean lobster tails while keeping tail in the shell. Set aside.
  • Heat vegetable oil in a deep fryer or large, deep skillet such as a cast iron pan. The oil needs to reach 365 degrees.
  • Place half of the lobster tails in the bag, shake well to coat the tails complete. Remove tails, set on a rack over a tray to catch any drippings and keep the work area clean. Repeat with remaining tails.
  • Deep fry one lobster tail at a time in the oil for about 4 minutes or until lightly browned. Let fried tails dry on paper towels

Bacon Lobster Tails Recipe

Prep Time : 10 minutes

Cook Time : 15 minutes

Total Time : 25 minutes

Servings : 4 people

Calories : 322kcal

Ingredients

  • 4 6oz (170g) lobster tails
  • 1 teaspoon salt or to taste
  • Cracked pepper to taste
  • 4 oz (120g) diced bacon, (trim off excess fat)
  • 2 tablespoons unsalted butter, divided
  • 6 cloves garlic crushed
  • 1 cup heavy cream
  • 1/2 cup fresh grated Parmesan cheese
  • 1 small shallot
  • 1 tablespoon fresh chopped parsley
  • Lemon slices to serve

Instructions

  • Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
  • Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
  • Season lobster tails generously with salt and pepper. Set aside.
  • Heat 1 teaspoon oil in a large skillet or pan over medium-high heat. Fry bacon until crispy. Transfer bacon onto a paper towel lined plate to drain excess oil. Keep bacon grease in the pan.
  • Sear lobster tails in the bacon grease, flesh side down in the pan, for 2 minutes until edges are crisp and golden.
  • Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
  • Transfer lobster tails to a plate and tent VERY loosely with foil to keep warm.
  • Melt butter in the pan while scraping up any browned bits; sauté shallots and garlic until transparent and fragrant (about 1 minute).
  • Reduce heat to low. Pour in cream; add parmesan cheese and bring the sauce to a gentle simmer for 1 minute. Season with a little salt and pepper to your taste and let cook until the parmesan cheese has melted and the sauce has thickened slightly.Taste test sauce and adjust salt and pepper, if needed.
  • Take pan off the heat; add lobster tails back in the pan with cooked bacon and lemon slices and drizzle with sauce. Top with parsley and serve IMMEDIATELY.
  • Serve over pasta, rice, steamed veg, mashed potatoes, mashed cauliflower, cauliflower rice or zucchini noodles.

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