Butterflied Lobster Tails

Contributed by: Sea to Table Team

Butterflied Lobster Tails

Recipe type: Yield: 2 Prep time: Cook time: Total time:

These savory and delicious buttered lobster tails will bring a whole new vibe to your Valentine’s Day this year.


4    Sea to Table Maine Lobster Tails – (4-5 oz each)

3 T Butter

1    Clove Garlic – minced (about ½ tsp)

1 T Parsley – finely chopped

1/2 Lemon, zest and juice

Salt (to taste)

Black pepper (to taste) – freshly grounded


  1. Defrost the tails in the fridge for 18-24 hours.
  2. Make sure they are completely thawed when you start cooking.
  3. In a small saucepan over medium heat, melt the butter.
  4. Add garlic and let cook for 1-2 minutes.
  5. Remove butter from heat and stir in lemon zest, lemon juice and parsley.
  6. Set aside while preparing lobster.
  7. Place a lobster tail in one hand, shell side up.
  8. Cut the shell almost to the very end of the tail, then, gently squeeze the lobster with the hand you are holding it in, the shell should open up a little. Be careful not to squeeze too hard, you do not want the shell to crack completely.
  9. Gently use your fingers to loosen lobster meat from shell, should there be anything stuck.
  10. Lift the lobster tail out of its shell and place it on top.
  11. Brush the tails generously with the butter.
  12. Broil on high for 6-8 minutes.
  13. Serve with remaining butter and a crusty baguette. Or go the traditional Maine way with a side of butter and corn on the cob. Better yet, add an Italian flair to your menu with a silky risotto, or why not go all out and pair with a steak for surf & turf?

Published on by

Print Friendly, PDF & Email