Lobster Tail Recipe – Elegant and Delicious

This Lobster Tail recipe is a restaurant-quality dish that’s surprisingly easy to make at home. Perfectly cooked lobster tails are tender, juicy, and packed with buttery flavor, making them an ideal choice for a special dinner or celebration.

With minimal ingredients and quick preparation, you’ll have a show-stopping dish on the table in no time!

Kitchen Equipment Needed

• Kitchen shears
• Baking sheet
• Parchment paper or aluminum foil
• Pastry brush
• Small bowl

Ingredients

4 lobster tails
1/4 cup unsalted butter, melted
2 garlic cloves, minced
1 tsp paprika
1 tsp lemon juice
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Directions

1. Prepare the Lobster Tails:
   Preheat your oven to 425°F (220°C). Using kitchen shears, carefully cut the top of the lobster shell lengthwise down the center, stopping just before the tail. Gently pull the meat out of the shell and rest it on top, keeping the end of the tail meat attached to the shell.
2. Season the Lobster Meat:
   Place the prepared lobster tails on a baking sheet lined with parchment paper or aluminum foil. Season the meat with salt and pepper.
3. Make the Butter Mixture:
   In a small bowl, mix the melted butter, minced garlic, paprika, and lemon juice.
4. Brush with Butter:
   Generously brush the butter mixture over the lobster meat, reserving a small amount for basting later.
5. Bake the Lobster Tails:
   Bake in the preheated oven for 10-12 minutes, or until the lobster meat is opaque and lightly golden on top.
6. Baste and Broil (Optional):
   For an extra golden finish, brush the lobster meat with the remaining butter mixture and broil on high for 1-2 minutes.
7. Serve:
   Garnish with chopped parsley and serve with lemon wedges. Enjoy your succulent lobster tails immediately!

Prep Time

10 minutes

Cook Time

12 minutes

Total Time

22 minutes

Nutrition (Per Lobster Tail)

Calories: 200
Protein: 22g
Carbohydrates: 1g
Fat: 12g
Sugar: 0g

Expert Tips

Use Fresh Lobster: If possible, choose fresh lobster tails for the best flavor and texture. Frozen tails should be thawed in the refrigerator overnight before cooking.

Don’t Overcook: Lobster meat cooks quickly and can become rubbery if overcooked. Check for an opaque color and firm texture to ensure doneness.

Butter Variety: Experiment with flavored butters like herb butter or chili butter for a unique twist.

FAQs

Can I grill lobster tails instead of baking them?
Yes, simply follow the preparation steps and grill over medium heat for 5-6 minutes per side, brushing with butter as they cook.

How do I know when lobster tails are done?
The lobster meat should be white and opaque, with a firm texture. A thermometer inserted into the thickest part of the meat should read 140°F (60°C).

What should I serve with lobster tails?
Serve with sides like garlic mashed potatoes, steamed asparagus, or a crisp green salad.

Storing & Reheating

Refrigerator: Store leftover lobster tails in an airtight container for up to 2 days.

Freezer: It’s best to enjoy lobster fresh, but you can freeze cooked meat for up to 3 months. Thaw in the refrigerator before reheating.

Reheating: Warm gently in a steamer or covered in foil in the oven at 300°F (150°C) to avoid drying out.

Substitutions & Variations

Herbed Butter: Add fresh herbs like dill, thyme, or chives to the butter mixture for extra flavor.

Spicy Lobster: Add a pinch of cayenne pepper or red pepper flakes to the butter mixture for a kick of heat.

Citrus Twist: Use lime juice or orange zest instead of lemon for a refreshing variation.

Chicken Carbonara Recipe

Chicken Carbonara is a creamy, savory Italian-inspired dish that combines tender chicken, crispy pancetta (or substitute), and pasta in a rich, cheesy sauce made without cream. This decadent yet simple recipe is perfect for a quick weeknight meal or a special occasion.

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Equipment

• - Large skillet
• - Medium saucepan
• Tongs
• Whisk
• Measuring cups and spoons

Ingredients

  

• **For the Pasta:**
• - 12 oz spaghetti or fettuccine
• - 1 tablespoon salt for pasta water
• **For the Chicken Carbonara:**
• - 2 tablespoons olive oil
• - 2 chicken breasts cut into bite-sized pieces
• - Salt and pepper to taste
• - 4 oz pancetta or turkey bacon diced
• - 3 garlic cloves minced
• - 2 large eggs
• - 1 cup freshly grated Parmesan cheese plus more for garnish
• - 1 teaspoon black pepper
• - 1/2 cup reserved pasta water
• - Fresh parsley chopped (for garnish)

Instructions

 

• #### 1. Cook the Pasta
• - Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
• #### 2. Cook the Chicken
• - Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then cook until golden and fully cooked, about 6–8 minutes. Remove from skillet and set aside.
• #### 3. Sauté Pancetta and Garlic
• - In the same skillet, cook pancetta (or turkey bacon) until crispy. Add minced garlic and sauté for 1 minute, ensuring it doesn’t burn.
• #### 4. Prepare the Carbonara Sauce
• - In a bowl, whisk together eggs, Parmesan cheese, and black pepper until smooth.
• #### 5. Combine Pasta and Sauce
• - Return the cooked pasta to the skillet with the pancetta and garlic. Remove the skillet from heat and quickly pour in the egg mixture, tossing vigorously to coat the pasta. Slowly add reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
• #### 6. Add Chicken
• - Stir in the cooked chicken, ensuring it’s evenly distributed.
• #### 7. Garnish and Serve
• - Top with fresh parsley and extra Parmesan cheese before serving warm.