Lobster Tails with Brown Butter

Lobster tails are in high demand in the markets at certain times of the year–such as around St. Valentine’s Day–as they are considered a fancy choice for special celebrations.  Since I do not cook (or eat) lobster all that often, I challenged myself with the task of finding out the best way to cook them and to share my findings with you.

I found that the cooking method that produced the most tender, succulent meat was to steam the tails gently and then to drizzle a simple brown butter sauce over them while still hot and just before serving.  The extra step of browning the butter adds a deeper and distinct flavor layer to the lobster, especially if the butter is further seasoned with some lemon zest, paprika, and salt and pepper.

Lobster tails come in many sizes and the cooking time needs to be adjusted accordingly.  For this recipe, I used two smallish size tails (about 5 oz. each) which took only about 5-6 minutes of steaming.  For larger size tails the cooking time can be up to 8 minutes.  Serve the tails with some French fries on the side and individual bowls of that divine brown butter for dipping the warm lobster meat!

Lobster Tails with Brown Butter

• salt and four lemon slices to flavor the water
• 2,  5 oz. lobster tails (thawed, if frozen)
• 6 TBSP. butter
• 1/4 tsp.  lemon zest
• salt & pepper to taste
• dash of paprika
• — fresh lemon slices

Pour about 1 inch of water in the bottom of a pot that is large enough to fit two lobster tails, and bring to a boil.  Add a tablespoon of salt and a few lemon slices and place a steamer insert inside the pot so that it is just above the water level.

Using kitchen shears, or strong scissors, cut the top side of the lobster tail shells lengthwise, from open end all the way to the base of the tail.  Place each tail upside-down in the palm of your hand and squeeze to break the shell completely.  Grip the sides of the shell and gently pull it wide open.  Put the lobster tails on the steamer rack and cover the pot.  Lower the heat to a simmer and steam for about 5-6 minutes.

While the lobster tails are steaming, prepare the brown butter. In a small, stainless steel saucepan, melt the butter over medium heat. It is important to use a light colored pan so you can see the butter browning. Once the butter melts, you will see it foaming as the milk solids will fall to the bottom of the pan.  At this point, you should smell the wonderful nutty aroma of the  browned butter and you will notice that the color will change to a medium brown.  Remove the pan from the heat.  Strain the butter through a fine mesh into a bowl, leaving the milk solids behind.  Add some lemon zest, salt and pepper to taste, and a dash of paprika.  Stir to incorporate.

Carefully remove the lobster tails from the steamer basket. Pull apart the sides of the shell again, to separate the meat from the shell. Drizzle with some of the warm brown butter and squeeze some lemon juice over the lobster.  Dip each bite into the brown butter and enjoy!