Ingredients:

  • 2 lobster tails (6-8 oz/ 170-230g each), thawed if frozen
  • 1 cup (2 sticks / 226g) unsalted butter
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 lemon, halved (one half for juice, one half for garnish)
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Use kitchen shears or a sharp knife to cut down the center of the shell on the topside of each lobster tail. Gently separate the shell and lift the lobster meat slightly. Remove the vein (if present).
  2. In the saucepan, melt the butter over low heat. Add the minced garlic, thyme sprigs, rosemary sprig, and red pepper flakes (if using) to the melted butter. Simmer gently for about 5 minutes, allowing the flavors to infuse. Be careful not to burn the garlic!
  3. Increase the heat to medium-low, ensuring the butter is still simmering gently. Carefully place the lobster tails into the butter, meat-side up. Spoon the butter mixture over the lobster tails continuously as they cook.
  4. Use a meat thermometer to check the internal temperature of the lobster meat. It should reach 135-140°F (57-60°C). Alternatively, the lobster meat should be opaque and firm to the touch.
  5. Remove the lobster tails from the butter. Squeeze fresh lemon juice over the lobster. Garnish with fresh parsley and a lemon wedge. Serve immediately.