The Best 2 Ways to Cook Lobster at Home

Ingredients

• 2 pieces Lobster Tails (defrosted, shells intact)
• 2 sticks All-Purpose Butter (unsalted, 8 oz total, divided)
• 1 large Lemon (zested for butter, halved for charred garnish)
• 0.25 cup Fresh Parsley (diced, divided for butter and garnish)
• 2 tablespoons Garlic Paste (or 2 cloves fresh minced)
• 1 teaspoon Seafood Seasoning (Old Bay, Lemon Bay, or any preferred blend)
• 0.33 cup Water (for butter emulsion)
• 2 sprigs Fresh Thyme (added to poaching butter)
• 1 small Shallot (diced for pasta sauce)
• 2 tablespoons Capers (optional, rinsed)
• 8 ounces Spaghetti Noodles (pre‑cooked or regular dried, salted water)

Instructions

1. Defrost Lobster Tails

   Place frozen lobster tails in a sealed bag and submerge in cold water, changing water every 5 minutes until fully thawed.

   Time: PT10M

2. Cut and Clean Shells

   Using kitchen scissors, cut along the back of each tail shell without cutting into the meat, then gently pull the meat out, remove the vein, and lay the meat on top of the shell.

   Time: PT5M

3. Season Lobster Meat

   Lightly sprinkle each lobster tail with seafood seasoning (Old Bay, Lemon Bay, or simple salt & pepper).

   Time: PT2M

4. Prepare Garlic‑Butter Compound

   Melt 1 stick (½ cup) butter in a small bowl, add lemon zest, 2 Tbsp garlic paste, and ¼ cup diced parsley; whisk and season with a pinch of salt and pepper.

   Time: PT5M

5. Brush and Chill

   Brush the seasoned lobster tails with half of the garlic‑butter mixture, then place on a wire rack and refrigerate for a few minutes while you finish prep.

   Time: PT2M

6. Preheat Oven

   Preheat the oven to 400°F (200°C).

   Time: PT5M

   Temperature: 400°F

7. Bake Lobster Tails

   Arrange the brushed lobster tails on a baking sheet set on a wire rack and bake for 10 minutes.

   Time: PT10M

   Temperature: 400°F

8. Broil for Finish

   Switch oven to broiler and broil the tails for 2 minutes until the surface is lightly browned.

   Time: PT2M

   Temperature: Broiler

9. Emulsify Butter for Poaching

   In a saucepan, combine 1 ⅓ cup water with 2 Tbsp butter over low heat; whisk continuously until the butter fully emulsifies into a smooth sauce.

   Time: PT5M

10. Add Aromatics to Poaching Sauce

    Stir in garlic paste (or 2 minced cloves), fresh thyme sprigs, and a pinch of salt; keep on low heat.

    Time: PT2M

11. Poach Remaining Lobster Tails

    Place the second set of lobster tails into the butter sauce, increase heat just enough to maintain a gentle simmer, and cook until internal temperature reaches 145°F (63°C), about 6 minutes.

    Time: PT6M

12. Remove Lobster and Strain Sauce

    Using tongs, lift the poached lobster tails out; strain the butter sauce into a clean pan, discarding thyme and garlic solids.

    Time: PT2M

13. Cook Spaghetti

    Bring a large pot of heavily salted water to a boil and cook spaghetti noodles until al dente, about 10 minutes; drain.

    Time: PT10M

    Temperature: Boiling

14. Finish Pasta Sauce

    To the strained butter sauce add diced shallot, capers, and remaining parsley; toss in the cooked spaghetti and gently fold in the poached lobster pieces.

    Time: PT5M

15. Plate and Garnish

    Place baked lobster tails on plates, drizzle any remaining garlic‑butter, add a charred lemon wedge, and serve the lobster‑butter pasta alongside.

    Time: PT2M

Nutrition Facts

Calories

620

Protein

35g

Carbohydrates

45g

Fat

30g

Fiber

3g