Grill Like A Pro: How To Pan Sear Lobster Tail To Perfection

Indulge in the succulent flavors of pan-grilled lobster tail, a culinary delight that elevates any occasion. Master the art of this exquisite dish with our comprehensive guide, and prepare to impress your taste buds and culinary prowess.

Ingredients:

• 1-2 lobster tails (6-8 ounces each)
• 1 tablespoon olive oil
• 1/2 tablespoon butter
• 1 clove garlic, minced
• 1/4 cup chopped fresh parsley
• Lemon wedges, for garnish
• Salt and pepper to taste

Equipment:

• Heavy-bottomed skillet
• Tongs
• Knife

Instructions:

1. Prepare the Lobster Tail: Using a sharp knife, cut the lobster tail in half lengthwise, exposing the meat. Remove the intestinal tract (a thin, dark line running along the back).
2. Season the Lobster: Season the lobster tail generously with salt and pepper.
3. Heat the Skillet: Heat the olive oil in a heavy-bottomed skillet over medium-high heat.
4. Add the Lobster Tail: Place the lobster tail in the hot oil, meat-side down. Cook for 2-3 minutes, or until the meat turns opaque and slightly golden brown.
5. Flip the Lobster Tail: Using tongs, carefully flip the lobster tail over. Add the butter and garlic to the skillet.
6. Baste the Lobster: Baste the lobster tail with the melted butter and garlic for 1-2 minutes, or until the meat is cooked through.
7. Remove from Heat: Remove the lobster tail from the skillet and let it rest for a few minutes before serving.
8. Garnish and Serve: Garnish the lobster tail with fresh parsley and lemon wedges. Serve immediately with your favorite sides.

Tips for Pan-Grilling Lobster Tail:

• Use a heavy-bottomed skillet to prevent the lobster tail from sticking.
• Heat the oil until it is shimmering before adding the lobster tail.
• Cook the lobster tail for the correct amount of time. Overcooking will make the meat tough.
• Baste the lobster tail frequently with the melted butter and garlic to keep it moist.
• Let the lobster tail rest before serving to allow the juices to redistribute.

Variations:

• Lemon Butter Sauce: Add 1/4 cup of lemon juice and 2 tablespoons of butter to the skillet while basting the lobster tail.
• Garlic Herb Butter: Add 1 teaspoon of dried oregano and 1 teaspoon of dried thyme to the melted butter for extra flavor.
• Spicy Lobster Tail: Sprinkle the lobster tail with cayenne pepper or chili flakes before cooking.

FAQs:

1. How can I tell when the lobster tail is cooked through?
The lobster tail is cooked through when the meat is opaque and slightly golden brown. You can also insert a fork into the thickest part of the meat. If the fork goes in easily, the lobster tail is done.

2. What sides go well with pan-grilled lobster tail?
Pan-grilled lobster tail pairs well with a variety of sides, such as melted butter, lemon wedges, grilled asparagus, roasted potatoes, or a side salad.

3. How can I store leftover lobster tail?
Cooked lobster tail can be stored in an airtight container in the refrigerator for up to 3 days.

4. Can I pan-grill frozen lobster tail?
Yes, you can pan-grill frozen lobster tail. Thaw the lobster tail in the refrigerator overnight or in cold water for several hours before cooking.

5. What is the best way to remove the intestinal tract from the lobster tail?
To remove the intestinal tract, use a sharp knife to make a shallow cut along the back of the lobster tail. Gently pull out the intestinal tract and discard it.

6. Can I grill lobster tail without butter?
Yes, you can grill lobster tail without butter. However, using butter adds flavor and helps to keep the lobster tail moist.

7. How long should I cook a 6-ounce lobster tail?
A 6-ounce lobster tail should be cooked for 2-3 minutes per side, or until the meat is opaque and slightly golden brown.

8. Can I use a nonstick skillet to pan-grill lobster tail?
Yes, you can use a nonstick skillet to pan-grill lobster tail. However, it is important to use a heavy-bottomed nonstick skillet to prevent the lobster tail from sticking.