Lobster Tail (Two Ways)

Serves 1
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Directions

  1. 1Cut down the middle of one lobster tail's shell to expose the meat, then pull the meat up to sit on top of the shell, creating the 'boat' method.
  2. 2Cut through the bottom of the second lobster tail's shell, then pull the meat out from the shell, leaving the tail attached to the meat, creating the 'raft' method.
  3. 3Drizzle olive oil over both lobster tails.
  4. 4Season generously with salt and pepper.
  5. 5Drizzle hot honey over both lobster tails.
  6. 6Place the lobster tails into individual aluminum foil boats on a baking sheet to contain juices during baking.
  7. 7Place pieces of compound butter on top of both lobster tails.
  8. 8Fold the aluminum foil around the lobster tails to create enclosed boats.
  9. 9Place the baking sheet with the lobster tails into the oven.
  10. 10Remove the lobster tails from the oven once cooked.
  11. 11Drizzle white wine over the cooked lobster tails.
  12. 12Pour the collected juices from the foil boats over the lobster tails to re-baste them.
  13. 13Return the lobster tails to the oven for a little more color.
  14. 14Squeeze fresh lemon juice over the finished lobster tails.

Ingredients

  • 2 Lobster tails
  • Olive oil
  • Salt
  • Pepper
  • Hot honey
  • 6 pieces Compound butter (with chives, parsley, salt, pepper, and Meyer lemon zest)
  • White wine
  • Lemon

Equipment

Kitchen shearsBaking sheetAluminum foilSqueeze bottleOvenTongs

Tips

  • The boat method with aluminum foil keeps all the juices and butter contained.
  • Seasoning will stick better with a little bit of oil on the lobster.