Herb butter for lobster tails recipes - Main course

Author: Amanda Williams  

They take a little effort, but make an impressive dinner party dish Tender lobster tails that are cooked in a delicious butter infused with shallots, parsley, tarragon and garlic. Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter.

Perfect Herb + Butter Lobster Tails

The only lobster tail recipe you'll ever need! These Perfect Herb + Butter Lobster Tails are packed with flavor and so easy to make! Everything comes together in under 20 minutes!
Provided by: Lindsay Grimes Freedman
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 2 servings
Number of ingredients: 6

Ingredients:

• 2 lobster tails
• 4 tablespoons butter
• 2 cloves garlic, minced
• 1/2 lemon, juiced and strained
• 1/2 tablespoon basil, chopped
• extra butter for serving

How to cook:

1. Set your broiler to high.
2. Use kitchen scissors to cut the top of the shell lengthwise down, cutting right up to the line of the bottom flipper.
3. Flip the tails over and crack the boning on the underside. This can be super sharp and difficult to do, so be careful!
4. Pull apart the top shell and gently pull the lobster meat from the inside of the shell, leaving it attached to the bottom flipper part.
5. Set the meat on the top of the shell and place it in a baking dish.
6. In a small bowl, melt 2 tablespoons of butter and whisk with the garlic, lemon juice, and chopped basil.
7. Brush or pour this butter mixture over top of the lobster meat.
8. Top with an extra tablespoon of butter (room temp) on each tail.
9. Broil on high for 10 minutes until the meat is white and no longer translucent.
10. Sprinkle with fresh chopped basil (if desired) and serve with additional melted butter for dipping!

Notes: Grilled lobster tails with lemon & herb butter, STEP 1. Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before …

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herb butter for lobster tails lobster tails with herb butter on a masterbuilt smoker poached lobster tails with a creamy white wine butter grilled lobster tails with lemon lobster tails with a creamy white wine butter sauce tails with herb butter on a masterbuilt smoker recipe

Smoked Lobster Tails with Herb Butter on a Masterbuilt Smoker Recipe

I think one of the best methods for cooking lobster tails is to do it low and slow in your Masterbuilt Smoker. The lobster meat will stay moist by adding some form of liquid to the water bowl at the base of the smoker.
Provided by: Nick
Total time: 60 minutes
Cook time: 45 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

• 6 lobster tails, thawed
• 2 sticks salted butter at room temperature (1 cup)
• 3 TBS minced parsley
• 2 TBS minced tarragon (can use cilantro or thyme)
• 2 cloves garlic, minced
• 2 TBS fresh lemon juice
• Dry white wine
• 6 lemon slices

How to cook:

1. Remove a rack from your smoker. Place wood chips in the tray of the smoker. Fill the water bowl with 1/2 water and 1/2 white wine. Add the lemon slices to the bowl. Preheat the smoker to 225°F with the vent open.
2. In a medium mixing bowl, combine the butter, parsley, tarragon, garlic, and lemon juice. Set aside.
3. Using a sharp chef’s knife or kitchen shears, carefully cut a slit into the hard shell (top) of the lobster from the open end to the tail. Don’t cut through the tail. Using a spoon, or your hands, loosen the lobster meat from the sides of the shell just enough to allow for the butter to seep down inside and around the meat.
4. Place the lobster tails, cut side facing up, on the rack. Place a tablespoon of the butter mixture inside each tail. Place the remaining butter mixture in an ovenproof pan or baking dish.
5. Place the rack inside the smoker. Cook for 20 minutes. Add another spoonful of the butter mixture onto the lobster meat. Continue to cook until the meat reaches 145°F when checked with a digital meat thermometer, approximately 25 more minutes. Continue to cook for an additional 15 minutes if needed. At 35 minutes, place the remaining butter mixture in the smoker to warm it up during the last 10 minutes of cook time.
6. Place the warm butter in individual ramekins and serve with the lobster tails and your favorite side dishes. You will need a fork to remove the meat and plenty of napkins.

Notes: Garlic Herb Butter Steak & Lobster Tails Recipe, Add lobster tails cut sides up with a splash of water. Cover pan and cook until lobster is slightly opaque and almost cooked through, 3 minutes. • Uncover pan …

Grilled lobster tails with lemon & herb butter

Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by: Barney Desmazery
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 4 servings
Number of ingredients: 8

Ingredients:

• 4 lobster tails, defrosted if frozen
• lemon wedges, to serve
• 125g butter , softened
• 1 garlic clove , crushed
• handful parsley leaves, finely chopped, plus extra to serve
• 1 tsp Dijon mustard
• small pinch chilli powder , optional
• 1 lemon , juiced

Nutrition:

• Calories: 325 calories
• Fat: 27 grams fat
• Saturated Fat: 17 grams saturated fat
• Carbohydrate: 1 grams carbohydrates
• Sugar: 1 grams sugar
• Fiber: 0.1 grams fiber
• Protein: 19 grams protein
• Sodium: 1.42 milligram of sodium

How to cook:

1. Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
2. Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
3. Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

Notes: Grilled Maine Lobster Tails with Lemon Herb Butter, In a small pot warm the butter until melted skimming off any whey that floats to the surface. Add the fresh herbs, salt, pepper and Lemon juice and mix. Brush each …

Herb-Infused Butter Poached Lobster Tails with a Creamy White Wine Butter Sauce

Tender lobster tails that are cooked in a delicious butter infused with shallots, parsley, tarragon and garlic. Top it off with an easy, creamy white wine butter sauce?! You really can't lose here!
Provided by: Skyler Bouchard
Yields: 4 servings
Cuisine: American,Holiday,Seafood
Number of ingredients: 12

Ingredients:

• 4 raw lobster tails
• 3 sticks (or 3/4 lb) unsalted butter (if your pan is shallow use 4 sticks)
• 2 large shallots (sliced)
• 3 cloves of garlic (crushed and chopped)
• 1 small bunch fresh parsley (about 1/3 cup if you measure. Plus more for topping)
• 3 sprigs of tarragon
• Fine kosher salt (to have on hand for seasoning )
• 2 tbsp all purpose flour
• 1/3 cup dry white wine
• 3/4 cup seafood stock (or homemade lobster broth (see blog post))
• 2 tsp lemon juice
• 2 tbsp half and half

How to cook:

1. Fill a stockpot with water and bring it to a boil.
2. As the water comes to a boil, heat a deep skillet or large sauce pan on medium low heat. Add the unsalted butter to the pan and let it melt. Make sure the butter is not bubbling and that the pan is not too hot, or else the butter will brown or burn. Low is best!
3. Adjust the heat to low, then add the shallots, garlic, parsley and tarragon to the butter and let it infuse for 15-20 minutes while you continue with the rest of the recipe.
4. Prepare an ice bath in a large bowl and place it on the counter as close to the stockpot of boiling water that you can.
5. Poach the lobster tails for 2 minutes then immediately put them into the ice bath. Let them come to temperature for a few minutes until they are comfortable to handle with your hands (probably a few minutes.)
6. Remove the lobster tails from the water. With kitchen shears, cut down the shell on the back side of the lobster tail. Apply pressure with your hands on the sides of the cut shell to help release the meat from the shell. The lobster tail should easily come out of the shell. Repeat with all of the lobster tails.
7. With a paring knife, make a shallow slice all the way down the center of the back of the lobster tail. You will probably see a gross looking vein (their digestive tract, yikes!) Remove that vein. Repeat with all of the lobster tails. Then, rinse all of them under cold water to get any excess gunk off of them.
8. Return to your butter. Taste to make sure the aromatics and herbs have adequaltely infused into the butter. If you want it to taste more like your aromatics, leave it for another 10 minutes or so. Then, add 1-2 generous sprinkles of salt to taste. I recommend doing one pinch, then mixing and tasting. If it's not salty enough, go with a little more. You do not want to over salt this butter as it's the base of the sauce as well. You will know when it tastes "just right" for you!
9. Put a fine mesh strainer over a large bowl. Pour all of the butter into the strainer, straining out the aromatics and milk solids. Pour the clarified infused butter back into your deep skillet. If you're making your own lobster broth for the sauce, feel free to pop those aromatics into the boiling water with the shells.
10. Put the skillet with the butter onto a burner. Adjust the heat to medium/medium low. Place the lobster tails into the butter, on their sides. Poach for 3-4 minutes. During this poaching time, use a large spoon or ladel to pour the hot butter onto the tops of the lobster tails. After 30 seconds, rotate the lobster tails, flipping so the exposed side now gets submerged into the butter. Continue to rotate them and baste them throughout the entire cook time. Remove the tails when they reach 135-138 degrees F internally. They will residually cook and reach 145 F temperature when they are removed.
11. Pour 1/2 cup of the infused butter into a sauce pan. Turn the heat on medium high. Add 2 tbsp of all purpose flour and whisk until lightly bubbly - about 1-2 minutes.
12. Combine the wine, seafood stock and lemon juice in a cup. Slowly pour the wine/stock mixture into the sauce pan while simultaenously whisking the roux. Let the sauce reduce and thicken for 2-3 minutes. Add the half and half and ocntinue to whisk. Taste the sauce. If it needs salt, season with light pinches of salt to taste until you reach the desired level. Once the sauce hits *different* remove it from the heat.
13. Right before plating, heat the butter in the skillet on the stove and pop the lobster in for a quick 1 minute warm-up.
14. Pour the sauce into a large shallow bowl, then plate the tail on top. Drizzle more sauce onto the tail and top with finely chopped fresh parsley.

Notes: Garlic Butter Lobster Tails, 1 lb. shell-on lobster tails (4 lobster tails) cayenne pepper 1/2 stick (4 tablespoons) salted butter, melted 4 cloves garlic, minced 1 tablespoon chopped …