Serves 4
25 min
Broiled Lobster Tails in Herb Butter
Recipe GLPRef517e6eac6e12
Tender lobster tails broiled to perfection and infused with aromatic herb butter made from rosemary, thyme, and white wine. This elegant dish is finished with bright lemon zest and slices for a fresh, sophisticated appetizer that's naturally gluten-free and pescatarian.
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Ingredients
1 cup grass-fed butter or ghee
2 sprigs fresh rosemary, finely chopped
2 sprigs fresh thyme, finely chopped
1 lemon, sliced for garnish
Zest of 1 lemon
4 lobster tails, cut in half lengthwise
¼ cup dry white wine
Directions
Melt the butter or ghee in a medium saucepan over medium heat. Once fully melted, add the chopped rosemary, thyme, and white wine. Simmer gently, stirring occasionally, for about 10 minutes to allow the herbs to infuse into the butter and the wine to reduce slightly.
While the herb butter is infusing, line a broiler-safe baking sheet with aluminum foil. Arrange the lobster tail halves skin-side down on the baking sheet with the cut side facing upward. Preheat your oven broiler to high heat.
Remove the herb butter mixture from the heat. Using a pastry brush, generously baste the exposed meat of each lobster tail with the warm herb butter mixture, working carefully to coat all surfaces.
Place the baking sheet under the broiler, about 4–5 inches from the heat source. Broil for 2–3 minutes, until the meat is just beginning to turn opaque and shows some color. Lobster meat should reach an internal temperature of 145°F.
Remove the baking sheet from the broiler and carefully flip each lobster tail over so the shell side now faces the broiler. Baste again with the herb butter mixture and return to broil for another 2 minutes until the shell begins to show color and the meat is fully opaque.
Flip the tails back over one final time to expose the meat side. Baste generously with the remaining herb butter and broil for 1–2 minutes more. The lobster meat should be fully cooked through with a firm, opaque texture and light caramelization on the surface.
Remove from the broiler and transfer to a serving platter. Garnish with fresh lemon slices and a sprinkle of lemon zest. Serve immediately with any remaining herb butter on the side for dipping.
