Lobster Tails in Garlic, Lemon and Capers Butter

20 min
This is a main course that celebrates the simplicity and quality of the product. The sweet and delicate meat of the lobster is bathed in a golden butter sauce, flavored with garlic, the acidity of the lemon, the salty touch of capers and the right spiciness of jalapeño. It's a vibrant, fresh and utterly unforgettable taste experience.

INGREDIENTES

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2
Porciones

HERRAMIENTAS

  • + Large frying pan (preferably cast iron)
  • + Kitchen scissors
  • + Cutting board and knife
  • + Wooden skewers (optional, but recommended)
  • + Kitchen tongs
  • + Large spoon for bathing (basting)

INSTRUCCIONES

Step 1:

Prepare the lobsters. Using kitchen scissors, carefully cut the top of the shell of each tail, from the wide end to the base of the fin, without cutting the meat completely.

Step 2:

Expose the meat. Using your fingers, gently separate the meat from the shell, holding it together at the base. Raise the meat and arrange it on the same shell. Not only does this look amazing, but it helps with even cooking.

Step 3:

To the skewer. To prevent the tails from shrinking and curling when cooked, insert a wooden skewer along each one. Season them generously on all sides with coarse-grained salt.

Step 4:

The initial sealing. Heat the olive oil in your skillet over medium-high heat. Place the lobster tails with the meat facing down and seal them for about 2-3 minutes until they turn a nice golden color.

Step 5:

Build the sauce. Turn the locusts upside down. It's time for magic: add crushed garlic cloves and butter. Let it melt and start to bubble.

Step 6:

Rain of flavor! Squeeze the juice of the lemons directly onto the butter. Immediately after, add the bunch of fresh herbs, bay leaf, jalapeno slices, and capers.

Step 7:

The butter bath. Tilt the pan slightly and, with a large spoon, constantly bathe the lobster tails with this infused and aromatic butter. Continue this process (known as Basting) for about 4-5 minutes, until the lobster meat is completely white (opaque) and firm.

Step 8:

Serve instantly. Remove the lobsters from the pan and serve immediately. Don't forget to drizzle them with a little more of that spectacular sauce that was left in the pan!

TIPS

  • + Do not overcook: Lobster cooks very quickly. If you overcook it, the meat will become rubbery and tough. The perfect spot is when the meat goes from translucent to opaque white.
  • + The art of bathing (Basting): This step is crucial. Not only does it add incredible flavor to lobster, but it also helps it stay juicy and cook evenly. Don't be shy with the spoon!
  • + Perfect accompaniment: Serve these lobsters with some rustic bread or toasted baguette. It's the perfect vehicle for not wasting a drop of the delicious butter in the pan.
  • + Quality over quantity: This recipe stands out for the quality of its ingredients. Use good butter, fresh herbs and, of course, the best lobster tails you can find.