Rich, buttery and melt-in-your-mouth delicious, lobster is a special occasion favorite. Learn how to make a simple and scrumptious lobster recipe right at homeāour Test Kitchen will walk you through with four easy steps.
When it comes to special occasion dinners, there’s no beating lobster. The lavish presentation, the drawn butter, the melt-in-your-mouth consistency all make lobster a meal to savor. But you don’t have to limit your lobster cravings to your favorite seafood restaurant or steakhouse (and when it comes to steakhouse-style recipes, we’ve got you covered). In fact, learning how to cook lobster tail is simple.
If you haven’t tried your hand at homemade lobster before, don’t worry. Our Test Kitchen staff has broken this down into four easy steps. All it takes is a little patience and a little extra butter. Let’s dive right in and learn how to make this special occasion seafood.
To make the perfect lobster at home, we recommend you start by making lobster tails. The tail holds most of the crustacean’s meat and they’re readily available in your grocer’s freezer section.
Now, to get going on your homemade lobster tail, careful use kitchen scissors to cut and remove a two-inch wide rectangle from the top shell of each lobster tail. Be mindful not to dig in too deeply and mar the meat inside.
Step 2: Loosen
Photo: Taste of Home
With that section of the tail removed, loosen the shells edges to release the meat.
Step 3: Separate
Photo: Taste of Home
Once the meat is loosened slightly, gently pry the lobster meat loose from the bottom shell, keeping it attached at the tail end. You don’t want to remove the meat from the shell, but you do want it to be easy to remove once it’s cooked and you’re ready to eat.
Step 4: Broil
Photo: Taste of Home
Place your lobster tails on an aluminum foil-lined baking sheet. Line butter slices along the meat where that two-inch section of shell once was. Broil these in the oven, about five to six inches away from the heat. Cook until the meat is opaque, five to eight minutes. Once your lobster is cooked, season with salt and pepper and serve with a few lemon wedges.
Test Kitchen tip: If you want to add even more flavor to your lobster, substitute flavored compound butters for plain butter pats.
Photo: Taste of Home
Now, we know that this lobster recipe is delicious enough on its own, but real lobster-lovers might want to take this tail one step farther with drawn butter. To make your own clarified butter at home is simple, and we highly recommend it for the richest lobster possible.
How to Make Clarified Butter
Step 1: Simmer
Photo: Taste of Home
In a heavy saucepan, melt one cup of unsalted butter over low heat. Let this simmer until the solids and fats from the butter separateāabout ten minutes. Be mindful to keep this over low heat and to not let the butter brownāthen you’d be on your way to browned butter which is something else entirely (and is exceptionally tasty in desserts like these pumpkin bars).
Step 2: Skim
Photo: Taste of Home
Once your butter is entirely melted, remove from the heat and skim the surface foam. This should leave you with clear, yellow liquid.
Step 3: Strain
Photo: Taste of Home
Skimming your butter should remove most of those milk solids, but to make the clearest clarified butter possible, our Test Kitchen recommends pouring it through a fine mesh strainer or a strainer lined with cheesecloth. You can use this butter right away for dunking or you can store it in an airtight container in the fridge for up to three months or in the freezer for up to six.
Served side-by-side, this lobster tail and drawn butter is the perfect treat for celebrations and special occasions. If you want to go classic, serve them with warm cheddar biscuits.
Taste of Home
Hungry for More? Check Out Our Red Lobster Copycat Recipes
Panko crumbs give this spicy baked coconut shrimp its crunch. Itās great for an appetizer or for your main meal. ā Debi Mitchell, Flower Mound, Texas
This shrimp scampi recipe looks elegant enough to serve to company, but itās easy to prepare. The bright flavors of lemon and herbs enhance the shrimp. Serve it over pasta and wait for the compliments. āLori Packer, Omaha, Nebraska
"Tuck in" as if you're in a traditional British pub. These oven-baked, moist fish fillets have a fuss-free coating that's healthy but just as crunchy and golden as the deep-fried kind. Simply seasoned and also baked, the crispy fries are perfect on the side. āJanice Mitchell, Aurora, Colorado
Iāve cooked lobster alla diavola (devilās style) since I was first married. We serve lobster at family celebrations, usually with linguine or capellini. āMarcia Whitney, Gainesville, Florida
My biscuits won the prize for best quick bread at my county fair. One of the judges liked them so much, she asked for the recipe! These buttery, savory biscuits go with just about anything. āGloria Jarrett, Loveland, Ohio
Talk about fuss-free! These skewers are simple to assemble, and they grill to perfection in minutes. My guests enjoy them with a spicy seafood sauce. āDianna Knight, Clayton, North Carolina
Ginger, garlic powder and green onion blend nicely in an easy marinade that gives pleasant flavor to salmon. We also like to use this versatile mixture when grilling chicken, but we've found it tastes even better when marinated in the fridge overnight. āDan Strumberger, Farmington, Minnesota
I ran across this recipe in one of my antique cookbooks. It's a timeless classic I like to prepare for friends and family throughout the year, but especially during the holidays. āBetty Ann Morgan, Upper Marlboro, Maryland
When I was pregnant with my first daughter I had to limit my fat intake due to health problems. I still wanted delicious meals that were great for entertaining so I started making this Alfredo for special occasions. āJackie Price, Trenton, Missouri
I love that simple Parmesan cheese brings such richness to an otherwise mild-tasting fish. It's one dish where leftovers are never a problem! āTracy Locken, Gillette, Wyoming
Any recipe that is special enough for company but easy enough for a weeknight meal is a favorite in my book. All you need to finish off the meal is a side salad and crusty French bread to sop up the delicious tomato and wine juices. āSusan Seymour, Valatie, New York
We live on the Gulf Coast, where fresh seafood is plentiful. I adapted several recipes to come up with this rich bisque. It's great as a first course or an entree, and it can be made with just shrimp or crabmeat. āPat Edwards, Dauphin Island, Alabama
The Cajun flavor is great in this skillet-grilled catfish recipe. You can use this recipe with any thick fish fillet, but I suggest catfish or haddock. āTraci Wynne, Denver, Pennsylvania
Lettuce forms a crispy shell that's full of possibilities, depending on what's in your fridge. Swap shrimp for cooked chicken, pork or tofu. Mix in any veggies you want: carrots, broccoli, snow peas and chopped zucchini are all fantastic add-ins. āTaste of Home Test Kitchen
The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isnāt hard to make, and since our family enjoys fish, we eat it often. āMarie Forte, Raritan, New Jersey
This grilled shrimp recipe is easy and delicious! These shrimp are great with steak, but for a special occasion, brush the sauce on lobster tails and grill. āSheryl Shenberger, Albuquerque, New Mexico
Fishing for a burger alternative? Consider it caught. A hint of cayenne is cooled by a creamy yogurt and mayo sauce in this fish sandwich that will put your local drive-thru to shame. āTaste of Home Test Kitchen
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! āFrances VanFossan, Warren, Michigan
My family loves pasta, so I decided to get in the kitchen and come up with my own chicken pasta bake. This recipe is quick and simple to make, and it tastes so good, they all go back for seconds. I serve it with a tossed salad and garlic bread. āKim Weishuhn, Pensacola, Florida
Gumbo is one dish that makes Louisiana cuisine so famous. We live across the state line in Texas and canāt seem to get enough of this traditional gumbo recipe that features okra, shrimp, spicy seasonings and what is called the holy trinityāonions, green peppers and celery. This recipe calls for seafood, but you could also use chicken, duck or sausage. āRuth Aubey, San Antonio, Texas
For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. āTaste of Home Test Kitchen
These finger-lickin' shrimp practically fly off the platter at my get-togethers. Play with the amount of sriracha to get the spice level just the way you like it. āSusan Harrison, Laurel, Maryland
Fish tacos are my new favorite thingālighter and healthier than beef tacos smothered in cheese. Try adding tomatoes, green onions and chopped jalapeno on top. āDeb Perry, Traverse City, Michigan
My husband and I enjoyed a delicious baked potato soup at a restaurant while on vacation and I came home determined to duplicate the flavor. It took me five years to get the taste right! āJoann Goetz, Genoa, Ohio
When I became a new mother, my mom helped me find comforting and simple recipes to have on hand. This terrific roast chicken is a happy discovery. āSara Eilers, Surprise, Arizona
After tasting fettuccine Alfredo at a restaurant, I came up with this shrimp Alfredo with broccoli version at home. Not only does my family love the creamy dish, but my husband prefers it to the one at the restaurant. āRae Natoli, Kingston, New York
I had never tried grilling lobster tails at home until I tried this convenient and deliciously different recipe. It turned out amazing, and has left me with little reason to ever order grilled lobster tail at a restaurant again. Here's how to cook lobster tails on the grill. āKatie Rush, Kansas City, Missouri
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.