Lobster Tail with Lemon, Garlic and Aleppo Pepper
This simple recipe uses just a handful of ingredients but makes for a show-stopping start or side for a dinner party or date night in. Butterflying the tails exposes the meat, allowing it to cook very quickly and stay juicy. And it takes just a few minutes! While it looks decidedly fancy, this dish is deceptively easy and virtually fail-proof. Just take care not to overcook the lobster–7 to 10 minutes is all you need.
Servings: 4
Ingredients
- 4 (8 to 10-ounce) lobster tails (thawed in the fridge overnight if previously frozen)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter, melted
- 1 to 2 large garlic cloves, minced as finely as possible
- 1 lemon, zested and halved
- 1 heaping tablespoon finely chopped parsley leaves
- 1/2 teaspoon sweet Spanish paprika
- 1/2 teaspoon red pepper flakes or Aleppo pepper, or more to your liking
- Kosher salt
Instructions
- Get ready. Set an oven rack in the top third of your oven, about 6-inches from your broiler. Set the broil function on high (or 500°F).
- Halve the shells. Place the lobster tails on a cutting board with the shell facing up and the thicker end facing you. Use a pair of good kitchen shears to cut down the center of the shell lengthwise, starting from the thicker end. Stop when you get to the tail.
- Butterfly the lobster tail. Gently spread the shell open and work your thumbs between the meat and the sides of the shell, separating the meat from the shell. Carefully pull the lobster meat up toward you, leaving it attached at the tail fan. Rest it on top of the shell. Repeat with the remaining lobster tails.
- Make the sauce. In a small mixing bowl, combine the olive oil, melted butter, garlic, juice of 1/2 lemon, parsley, paprika, red pepper flakes or Aleppo pepper, and a pinch of salt. Whisk well. Pour half of the sauce into a small bowl for serving.
- Brush the lobster meat. Arrange the lobster tails on a sheet pan with the flesh facing you. Brush the remaining sauce over the lobster tails.
- Broil. Place the sheet pan under the broiler and broil until the meat turns opaque and is lightly browned on top. This takes about 1 minute per ounce of lobster tail or 7 to 10 minutes in total, depending on the size.
- Finish and serve. Arrange the broiled lobster tails on a serving platter. Cut the remaining lemon half into wedges and arrange them around the platter. Drizzle more of the sauce all over the lobster and brush to cover the flesh. Sprinkle with the lemon zest and serve immediately, with the remaining sauce in a small bowl to the side for dipping.
Notes
- The lobster is cooked when the meat goes from slightly pink and see-through to white-ish and opaque. If you’d like to use a thermometer, the thickest part should read at 135°F to 140°F.
- Serving suggestions:
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- Serve as an appetizer to steal the show, alongside lighter vegetarian fare like Italian or Greek-style roast vegetables. Or go all out with steak for a classic surf and turf situation.
- Make it “grand aioli-style” for a festive and elegant party platter. Get everything except the lobster tails ready in advance. Make a platter with boiled potatoes (either simple fingerlings or herby), crudités, hard boil eggs, and other shellfish like shrimp and mussels. Serve everything at room temperature with aioli on the side, and broiling the lobster just before serving. Let your guests graze!
- Go all out with steak for a classic surf and turf situation.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition
Calories: 171.2kcal | Carbohydrates: 3g | Protein: 10.9g | Fat: 13.3g | Saturated Fat: 4.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 6.7g | Trans Fat: 0.2g | Cholesterol: 95.4mg | Sodium: 273.7mg | Potassium: 180.5mg | Fiber: 1g | Sugar: 0.7g | Vitamin A: 401.8IU | Vitamin C: 14.9mg | Calcium: 65mg | Iron: 0.5mg
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