Serves 4
25 min
Broiled Lobster Tails in Herb Butter
Recipe GLPRf7ca2a67be2c90
Succulent lobster tails broiled to perfection and basted with a fragrant herb-infused butter made with fresh rosemary, thyme, and white wine. This elegant appetizer features tender lobster meat with a golden, slightly caramelized exterior, finished with bright lemon garnish. A restaurant-quality dish that comes together in just 25 minutes.
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Ingredients
1 cup grass-fed butter or ghee
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
¼ cup dry white wine
1 Zest of 1 lemon
1 lemon, sliced for garnish
4 lobster tails, split lengthwise
Directions
Heat the butter in a medium saucepan over medium heat until completely melted. Add the chopped rosemary, thyme, and white wine to the melted butter. Allow the mixture to gently simmer and infuse for about 10 minutes until the herbs have released their flavor. Meanwhile, line a baking sheet with aluminum foil and arrange the split lobster tails skin-side down with the cut flesh side facing upward.
Remove the herb butter mixture from the heat. Generously brush the herb butter over the exposed flesh of each lobster tail, ensuring even coverage. Preheat your oven to broil setting.
Place the baking sheet with the lobster tails under the broiler for 2 to 3 minutes, watching carefully to prevent burning. The flesh should begin to turn opaque.
Carefully remove the baking sheet from the broiler and flip the lobster tails over so the shell side faces up. Brush with the herb butter mixture once more and return to the broiler for another 2 minutes to brown and color the shell.
Remove the tails from the broiler again and carefully flip them back over so the flesh side faces up. Brush a final coating of the herb butter mixture over the exposed meat and broil for an additional 1 to 2 minutes until the flesh is cooked through and lightly golden. The lobster is done when the meat is opaque throughout and reaches an internal temperature of 145°F.
Transfer the broiled lobster tails to a serving platter. Garnish with the lemon slices and a sprinkle of fresh lemon zest. Serve immediately with any remaining warm herb butter on the side for dipping.
