Holy bajeezus.

I forgot how delicious lobster is.

I think the last time I ate lobster was two summers ago on my honeymoon in Hawaii, where it cost an arm and a leg. I rarely order it at restaurants because it is so expensive and I’ve never cooked it at home because it’s still fairly pricey at the store (especially when you live in Chicago).

So when there was a flash sale on lobster tails at my local Whole Foods I knew I had to give it a whirl.

If you google “how to cook lobster tail” you will find a bazillion different methods to cook and present it. Butttt I do not recommend you do that.

Honestly, I think the way I cooked it below is the easiest and most practical way to cook lobster tail, especially if you’re not into the whole serving-at-the-table-in-shell idea.

So, here’s what you do!

Lay the tails flat on a cutting board. Then crack those suckers in half vertically with a super sharp knife. Rinse under cold water and pat dry with a paper towel. Season the meat lightly with salt and pepper. Bring a sauté pan (I used stainless steel) to medium-high heat. Once it’s hot, add butter and swirl to coat. Place the lobster tails meat-side down in the pan and cook for about 5 minutes. Then, manually remove the lobster meat from the shell with a spoon or your (clean) hands, AKA, your best tools in the kitchen!

I served the lobster atop an asparagus, onion, and bell pepper sauté seasoned with lemon, cilantro and the drippings from the pan, which was freaking delicious. Take note, this meal is very “light” so if you want to bulk it up a little, try adding one diced pre-cooked Mexican chorizo sausage to the vegetable sauté. I think I just may do that next time!

Give it a try for a date night dinner or if you’re just feeling particularly fancy.

Cheers,
Meg

Seared Lobster Tails with Asparagus and Red Pepper Sauté
Serves 2

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• 2 Tbsp. butter or clarified butter, divided, plus more for serving if desired
• 1 Tbsp. minced fresh garlic
• 1 cup diced sweet onions
• 1 cup diced red bell pepper
• 1 cup diced asparagus (tough ends discarded)
• *Optional: 1 pre-cooked Mexican chorizo sausage, diced
• 1 Tbsp. minced fresh cilantro, plus more for garnish
• Juice of 1 large lemon, divided
• 2 (4-oz.) lobster tails
• Sea salt, to taste
• Fresh ground pepper, to taste

Heat 1 Tbsp. butter in a wide sauté pan over medium heat and swirl to coat. Add garlic and cook for 30 seconds while stirring. Add diced onions, bell peppers, and asparagus. Season with salt and pepper. (*Optional: Add 1 diced pre-cooked Mexican chorizo sausage to the veggies.) Sauté for 10 minutes or until veggies are tender, stirring occasionally. Stir in cilantro and half of the lemon juice. Season again with salt and pepper. Turn off the heat; transfer mixture to a platter or bowl and cover tightly with foil to keep warm.

Meanwhile, lay lobster tails flat on a cutting board with the shell side facing upward. Using a very sharp, large knife, cut the tail in half lengthwise by driving your knife through the middle of the shell; slice all the way through. Gently rinse the tails under cool water and pat dry with a paper towel. Season the meat side lightly with salt and pepper.

Bring the pan back to medium-high heat. Once it’s hot, add 1 Tbsp. butter and swirl to coat. Place the lobster tails meat-side down in the pan and sear for 5 minutes (the shells should start to turn red). Remove tails from the pan and use a spoon or your (clean) fingers to pull the lobster meat out of the shells. Discard the shells or save for seafood stock.

Place lobster meat on top of veggie sauté. Drizzle all over with drippings from the pan and remaining lemon juice.  Garnish with additional salt, pepper, and cilantro and serve.

*Optional: Serve with extra clarified butter for butter lovers at your table, if desired.