When I was just 13 years old working as a server’s helper (bus-boy) at the upscale Lynn Restaurant in Elizabeth, NJ I had my first taste of lobster ever, pan seared on top of the stove. I have never forgotten the wonderful taste of butter seared lobster tail with a touch of lemon and garlic, topped with a hollandaise cream sauce. Chef Charles Knight
Forget about boiling, steaming, and grilling. The ability to consistently sear seafood in a buttery slurry of citrus juices perfectly combined with a certain measurement of fresh herbs and spices is an incredible talent only mastered by the very few. You will love this fresh, crispy seared lobster.
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- 2 Lobster tails 6 to 8 oz each
- 2 tablespoons olive oil (not the green stuff)
- ½ stick unsalted butter (divided)
- 1 tablespoon fresh lemon juice
- 3 gloves garlic minced fine or ½ teaspoon garlic salt (if you like it salty)
- 2 teaspoons fresh chopped parsley
How to properly split a lobster tail for pan broiling?
Using a sharp French chef or kitchen shears, place the lobster tail on a cutting board. Hold the lobster tails firmly with the shell facing up, cut down through the center of the back to the end of the tail, leaving tail fan intact.
Remove shell fragments (if any), and vein. Run your fingers between the meat and the shell to loosen it. Spread the shell to open and lift the lobster meat off of the bottom of the shell, do not pull the meat out completely.
How to pan broil “Pan Sear” a lobster trail
For incredible flavor and best results, pan broiling/searing lobster use a combination of unsalted butter and Spanish olive oil (not the green stuff). Secondly, unsalted butter combined with olive oil (smoke point 375ᵒF - 400ᵒF) provides a slightly higher smoke point then butter alone (smoke point 300ᵒF - 350ᵒF) when pan broiling at medium-high heat 375ᵒF. Olive oil added to butter prevents the butter from burning.
When the butter has melted squeeze fresh lemon juice into the hot oil, add the garlic stir, and place the lobster tails in the pan flesh side down and allow to sear for 2 to 3 minutes until the edges turn golden brown. Flip the lobsters, cover and open the vent (to prevent steam buildup). Cook 3 to 4 minutes or until the shells turn pink and the meat turns white. Do not overcook.
NOTE: When cooking with the lid on the tail should turn completely red. If not cooked the shell will show a greenish color. Cover and continue to cook.
Take off the heat and serve immediately. Pan seared lobster will latterly melt in your mouth. Garnish with fresh parsley and serve with the pan sauce of garlic, butter, and oil.
You can also serve Lobster with a Hollandaise Cream Sauce made with hollandaise sauce with a small amount of fresh cream or crème fresh whisked in.
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