Roasted Lobster Tails with Lemon Butter Dipping Sauce
Succulent lobster made even more so by serving it with rich butter sauce. You can prepare the lobster for cooking, restaurant-style, as shown in the photo, where, before cooking, the meat is removed from shell and set on top of it. Or, simple cut each tail in half (see Method).
Recipe - Quality Foods
Roasted Lobster Tails with Lemon Butter Dipping Sauce
Prep Time20 Minutes
Servings2
Cook Time10 Minutes
Ingredients
4 (3- to 4-ounce) lobster tails, thawed if frozen, and patted dry
1 Tbsp butter, melted
salt and ground white pepper, to taste
1 Tbsp lemon juice
splash Tabasco or other hot pepper sauce
pinch garlic powder
1/4 cup cold butter, cut into small cubes
1 Tbsp chopped fresh parsley
Directions
- Line a baking sheet with parchment paper. With kitchen scissors, make a shallow, lengthwise cut through the top shell of each lobster tail. Carefully, but firmly, spread each shell open. Now carefully pull out the meat from each shell. Close the shells and set on the baking sheet, fanning out the tip of each tail. Set the lobster meat on top of the shells, insuring they sit nicely in place. (If cutting and preparing the lobster tails in this fashion is too fussy for you, your second option is to simply cut each tail in half lengthwise. Loosen the meat from the shell, and then set the meat back in place; this will make it easier to pull the meat out of the shell once cooked. Set the lobster, cut side up, on the baking sheet.)
- Preheat oven at 425 F. Lightly brush the lobster meat with melted butter; season with salt and pepper. While the oven heats, place lemon juice, Tabasco and garlic powder in a small pot set over medium-low heat. When juice is warm, add the cold butter, a few cubes at a time, stirring them until they melt and mix with the juice. Keep adding and mixing in the butter, a few cubes at a time, until all is used. Mix in the parsley, cover sauce and keep warm on low heat.
- Roast the lobster tails 8 to 10 minutes, or until just cooked through. Plate lobster and serve with bowls of the lemon butter sauce, for dipping.
Options: The lobster tails can be made oven-ready several hours in advance; cover and refrigerate until ready to roast them. Brush with melted butter and season with salt and pepper, just before doing so.
20 minutes
Prep Time
10 minutes
Cook Time
2
Servings
Shop Ingredients
Makes 2 servings
Lobster - ail 3 oz to 4 oz, 1 Each
$12.99
QF - Quality Foods Salted Butter, 454 Gram
Free with 3450 Points Redeemed$6.99$1.54/100g
Windsor - Salt & Pepper Shakers, 155 Gram
$6.49$4.19/100g
ReaLemon - Lemon Juice Squeezers, 125 Millilitre
$2.19$1.75/100ml
Tabasco - Pepper Sauce Original, 57 Millilitre
$3.99 was $4.39$7.00/100ml
Mccormick - Garlic Powder, 54 Gram
$5.49 was $6.19$10.17/100g
QF - Quality Foods Salted Butter, 454 Gram
Free with 3450 Points Redeemed$6.99$1.54/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Directions
- Line a baking sheet with parchment paper. With kitchen scissors, make a shallow, lengthwise cut through the top shell of each lobster tail. Carefully, but firmly, spread each shell open. Now carefully pull out the meat from each shell. Close the shells and set on the baking sheet, fanning out the tip of each tail. Set the lobster meat on top of the shells, insuring they sit nicely in place. (If cutting and preparing the lobster tails in this fashion is too fussy for you, your second option is to simply cut each tail in half lengthwise. Loosen the meat from the shell, and then set the meat back in place; this will make it easier to pull the meat out of the shell once cooked. Set the lobster, cut side up, on the baking sheet.)
- Preheat oven at 425 F. Lightly brush the lobster meat with melted butter; season with salt and pepper. While the oven heats, place lemon juice, Tabasco and garlic powder in a small pot set over medium-low heat. When juice is warm, add the cold butter, a few cubes at a time, stirring them until they melt and mix with the juice. Keep adding and mixing in the butter, a few cubes at a time, until all is used. Mix in the parsley, cover sauce and keep warm on low heat.
- Roast the lobster tails 8 to 10 minutes, or until just cooked through. Plate lobster and serve with bowls of the lemon butter sauce, for dipping.
Options: The lobster tails can be made oven-ready several hours in advance; cover and refrigerate until ready to roast them. Brush with melted butter and season with salt and pepper, just before doing so.