Lobster tails

    20 min

    Lobsters are known as a delicacy all over the world, their flesh is considered very valuable. The most delectable part which contains the most meat in lobster is the tail. When you buy a lobster, you can buy a large whole one, or you can buy just a tail, which will noticeable shorten a lobster cleaning process, or remove it altogether.

    14 people made this

    Serves: 2 

    • 3 tablespoons butter
    • 1 lemon, juiced
    • 2 tablespoons minced parsley
    • 2 cloves garlic, minced
    • 2 lobster tails
    • 120ml dry white wine

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Melt butter in a frying pan. Add lemon juice, minced parsley and garlic.
    2. Split the lobster tails lengthwise, but spare the end. Carefully lift the flesh with your fingers from underneath and try to pull it away from the walls of the carapace. It will allow you to remove the flesh more easily while eating. Don’t touch the very end of the tail to make sure the flesh stays connected to the shell.
    3. Pull the walls of the carapace apart a bit at the site of the cut and spoon the garlic and parsley butter into it. Press the sides together to keep the butter inside.
    4. Place lobster tails in a frying pan, add wine and cook covered on medium heat for 5 minutes.

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