Lobster is one of those things that people love to order in restaurants but are reluctant to make at home from fear of failure. But in my view, cooking luxury meats should be kept as simple as possible as to allow them to boast their unique flavor and texture. When paying for a lobster one wants to taste the lobster rather than layers of overpowering spices. I prepared this lobster tail with lemon garlic butter as part of my New Year’s Eve menu and it was a quick, simple and blissful.
4 large or 8 smaller lobster tails
100g melted unsalted butter
2 garlic cloves
1 tsp lemon zest
1 tsp sea salt
1/2 tsp black pepper
Clean the lobster: Using scissors carefully cut the hard top shell of the lobster tail and devein it (remove the intestine). Rinse well under running cold water and place the tails in a shallow baking sheet.
Make the lemon garlic butter by combing the meted butter, the garlic, lemon zest, salt and pepper and mix well. Transfer half of the butter mixture to another bowl. Brush the lobster meat with the first half of the butter.
Preheat the oven to 250C/500F.
Broil the lobster: Place the baking sheet about 10 cm from the broiler (upper burner) and broil for about 12 minutes or until the lobster meat turns white and firm to the touch.
Serve: Transfer the lobster to a serving platter and brush the flesh with the reserved butter, add a pinch of fleur de sel and serve with lemon wedges.
Wine suggestion: Pinot Gris or California Chardonnay.