Baked Lobster Tails with Basil Garlic Butter
Serves 2 · Prep: 25 minutes · Cook: 35 minutes · Total: 1 hour
I know lobster tails look like the kind of dinner that should be much harder to make, but you have to give this recipe a chance! The meat stays SUPER tender under a thick basil-garlic glaze, and the top gets browned and blistered under the broiler. Plus, there is warm lemon butter for dipping, which is really the whole point.
Use smaller cold-water lobster tails if you can find them. They cook more evenly, and two little tails on a plate feels much more fun than one enormous one. Oh! And pull the meat over the shell before roasting. It looks fussy, but kitchen shears do most of the work.
Ingredients
For the herbed jasmine-farro rice
- ½ cup pearled farro
- ¾ cup jasmine rice
- Water, according to package directions
- 1 tablespoon butter
- 2 scallions, thinly sliced
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon finely grated lemon zest
- Kosher salt, to taste
For the vegetables
- 1 medium zucchini, cut into thick spears
- 2 medium carrots, peeled and cut into thick pieces
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Black pepper
- 1 small bunch lacinato kale, stems removed and leaves chopped
- 1 garlic clove, thinly sliced
- 2 tablespoons water
For the basil garlic glaze
- 3 tablespoons mayonnaise
- 2 tablespoons unsalted butter, softened
- 2 tablespoons finely chopped fresh basil
- 2 garlic cloves, finely grated
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice
- ¼ teaspoon kosher salt
- Black pepper
For the lobster tails
- 4 cold-water lobster tails, about 4 to 6 ounces each
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- Lemon wedges, for serving
For the lemon garlic butter
- 4 tablespoons unsalted butter
- 1 small garlic clove, finely grated
- 2 teaspoons fresh lemon juice
- Pinch of kosher salt
Instructions
- 1
Cook the farro
Bring a small saucepan of salted water to a boil. Add the farro and cook according to the package directions, usually 20 to 30 minutes for pearled farro. Drain it well and set it aside. Farro is forgiving, but it should still have some chew. If it has gone completely soft, it has crossed over into breakfast cereal territory.
- 2
Cook the jasmine rice
While the farro cooks, rinse the jasmine rice until the water is mostly clear. Cook it with the amount of water specified on the package. Let the rice rest, covered, for 10 minutes. Fluff it with a fork, then fold in the cooked farro, butter, scallions, parsley, and lemon zest. Taste and add salt as needed.
- 3
Roast the carrots and zucchini
Heat the oven to 425°F. Line a large sheet pan with parchment or foil. Toss the zucchini and carrots with the olive oil, salt, and a few grinds of black pepper. Spread them out on the pan and roast for 18 to 22 minutes, turning once, until browned at the edges and tender. Transfer the vegetables to a plate and keep the oven on.
- 4
Make the basil garlic glaze
Stir the mayonnaise, softened butter, basil, garlic, lemon zest, lemon juice, salt, and black pepper together in a small bowl. It should be thick enough to sit on top of the lobster rather than slide straight onto the pan. Refrigerate it for a few minutes if your kitchen is warm and the butter has become runny.
- 5
Butterfly the lobster tails
Use kitchen shears to cut lengthwise through the top of each lobster shell, stopping just before the tail fan. Do not cut through the bottom shell. Gently spread the shell apart. Slide your fingers underneath the lobster meat and loosen it from the sides, keeping it attached near the tail fan. Lift the meat through the opening and rest it on top of the shell. Use a small knife to remove the dark intestinal vein if one is visible. Pat the lobster meat dry.
- 6
Glaze the lobster
Arrange the prepared lobster tails on a foil-lined sheet pan. Brush the exposed meat lightly with olive oil and season with salt. Divide the basil garlic glaze among the tails, spreading it over the exposed meat in a thick, even layer. Leave the shells uncovered.
- 7
Bake the lobster tails
Bake at 425°F for 8 to 12 minutes, depending on their size. The lobster meat should be opaque and firm without becoming tight or rubbery. Check the thickest part with an instant-read thermometer. It should reach 145°F. Turn on the broiler for the final 30 to 60 seconds, just until the glaze develops browned spots. Stay next to the oven. Mayonnaise and butter can go from nicely blistered to scorched while you are looking for a serving spoon.
- 8
Sauté the kale
Heat a teaspoon of olive oil in a large skillet over medium heat. Add the sliced garlic and cook for about 20 seconds. Add the kale, water, and a pinch of salt. Cover and cook for 2 minutes, then uncover and toss until the kale is glossy and tender, about 2 minutes more.
- 9
Make the lemon garlic butter
Melt the butter in a small saucepan over low heat. Add the grated garlic and cook for 30 seconds without letting it brown. Remove the pan from the heat and stir in the lemon juice and salt. Divide the butter between two small dipping bowls.
- 10
Assemble the plates
Spoon the herbed jasmine-farro rice onto two plates. Add the roasted carrots and zucchini, followed by the garlicky kale. Set two baked lobster tails on each plate and serve with the warm lemon garlic butter and plenty of lemon wedges.
Shortcuts and substitutions
Microwaveable rice
Use two cups of prepared jasmine or brown rice and stir in the butter, scallions, parsley, and lemon zest. Dinner happens much faster, and nobody examining the lobster is going to ask when you cooked the rice.
No farro
Use all jasmine rice, brown rice, or a packaged rice-and-grain blend. Quinoa also works, though its texture is much softer than farro.
Frozen lobster tails
Frozen tails are completely workable. Thaw them overnight in the refrigerator, or seal them in a leakproof bag and submerge them in cold water for 30 to 45 minutes. Pat them very dry before adding the glaze.
Larger lobster tails
Two 8- to 10-ounce tails can replace four smaller ones. Expect them to need another 3 to 6 minutes in the oven. Use the internal temperature rather than relying only on the clock.
No fresh basil
Use 2 tablespoons of prepared pesto and reduce the mayonnaise to 2 tablespoons. Pesto is usually saltier than fresh basil, so taste the glaze before adding more salt.
No mayonnaise
Use 4 tablespoons of softened butter in the glaze. It will taste good, but the topping will melt more quickly and will not develop the same browned crust.
Vegetable shortcuts
A bag of trimmed green beans or broccoli florets can replace the zucchini and carrots. Roast either at 425°F until browned and tender.
Recipe notes
Do not skip drying the lobster
Extra water keeps the glaze from sticking and makes it harder for the top to brown. Pat the exposed meat thoroughly with paper towels before seasoning it.
Watch the smaller tails first
Lobster tails are rarely identical in size, even when the package claims otherwise. Check the smallest one first and remove it if it is ready before the others.
Keep the glaze on the meat
The mayonnaise mixture browns nicely on top of the lobster, but anything that falls onto the empty sheet pan can burn. Use a small spoon to keep it within the edges of the exposed meat.
Prepare the sides ahead
The farro and rice can be cooked a day ahead and reheated with a splash of water. The vegetables can be cut in advance, and the glaze keeps for up to two days in the refrigerator. Wait to butterfly and bake the lobster until shortly before serving.
Reheating leftovers
Lobster becomes tough when repeatedly heated. Warm leftover meat gently in a covered skillet with a spoonful of butter over low heat. Stop as soon as it is warm.
Frequently Asked Questions
How long should I bake lobster tails at 425°F?
Small lobster tails weighing 4 to 6 ounces usually need 8 to 12 minutes at 425°F. Larger tails take longer. Check the thickest part of the meat rather than judging only by shell color.
How do I know when lobster tails are done?
The meat should be opaque, firm, and 145°F in the thickest section. Stop cooking as soon as it reaches that point. Lobster becomes rubbery quickly when left in the oven too long.
Do I have to butterfly lobster tails?
No, but butterflying exposes the meat to the basil garlic glaze and makes the tails easier to eat. You can also split the shells lengthwise and leave the meat inside, although the topping will have less surface area.
Can I prepare lobster tails ahead of time?
You can butterfly the tails and make the glaze several hours ahead. Keep both refrigerated separately, then glaze and bake the lobster shortly before serving.
Should frozen lobster tails be thawed before baking?
Yes. Thawed lobster cooks more evenly and is easier to remove from the shell. Baking it from frozen can leave the outside overcooked before the center is ready.
What should I serve with baked lobster tails?
Herbed rice, farro, roasted vegetables, sautéed greens, mashed potatoes, and a simple salad all work. Lemon wedges and warm butter are less negotiable.
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