Method 1: Seared Lobster Tails
Searing your lobster tails will achieve a rich, smoky flavour that’s hard to achieve through other cooking methods. While many mistake searing as a complicated or stressful process, it’s actually a straightforward way of enjoying crispy and charred lobster meat.
- Start by removing the shell from the lobster tail. The best method for this is to use sharp kitchen shears to cut lengthways down the centre of the shell back, stopping at the end of the tail to leave the fin intact.
- Carefully remove any veins or shell shards.
- Pull and lift the lobster meat off of the bottom of the shell. You can keep the shell to make a seafood stock for future use if you desire.
- Generously season your lobster tails with salt and pepper and a squeeze of lemon juice.
- Heat a skillet over medium-high heat and add one tablespoon of butter and one tablespoon of oil. The butter amplifies the flavour while the oil helps you sear the lobster meat at a hotter temperature because of its high smoke point.
- Place your lobster tails into the pan, flesh side down and sear for 2 minutes or until the edges are golden. Flip and cook the lobster tails for another minute and use tongs to rotate the shells, ensuring they develop colour.
- Add some more butter, lemon juice and sauté some garlic in the pan. Spoon the mixture over the lobster tails as they cook.
- Remove from heat once the meat is opaque and cooked through.