The special-occasion standard, butterflied so the meat rides above the shell, basted with garlic butter under the broiler. Simpler than its price tag implies.
2
🦞 Lobster ›
tails, 180 g each
Mise en place
Before you start
Prep checklist
Lobster — tails, 180 g each
Butterfly: cut the top shell down the middle with scissors, stopping at the tail fan. Lift the meat up through the split to rest on the shell.
💡
The piggyback presentation isn't vanity — raised meat cooks evenly and self-bastes in the butter.
Brush with the garlic-paprika butter. Broil 10 cm from the element, 8–10 minutes, basting once, until the meat is opaque and 60°C.
Rest 2 minutes; more butter, lemon, parsley. Serve with the remaining butter for dunking rights.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Buttery Chardonnay — the cliché is correct.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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