Lobster with Butter Sauce
Easy Homemade Lobster with Butter Sauce — A Traditional, Healthy Comfort Meal
The first time I made Lobster with Butter Sauce, it felt like a small celebration in my kitchen — the kind of cozy, slightly indulgent meal you make when you want to feel cared for. The scent of melted butter and garlic filled the room, and everyone leaned in a little closer, forks ready. This is an easy, traditional recipe that’s perfect for a weeknight when you want to treat yourself, a Sunday family meal, or a special holiday dinner.
Lobster with Butter Sauce is simple to pull off and sings when served with bright lemon and crunchy herbs. Whether you’re cooking lobster tails for two or a crowd, this homemade butter sauce makes the lobster shine.
🧂 Ingredients:
- 4 lobster tails (4–6 oz each), split lengthwise
- 2 tbsp olive oil (for brushing)
- 4 tbsp unsalted butter (plus extra for finishing)
- 3 cloves garlic, finely minced
- 1 tbsp freshly squeezed lemon juice (about ½ lemon)
- 1 tsp Dijon mustard (optional, for depth)
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh chives, chopped (optional)
- Salt & freshly cracked black pepper to taste
- Optional: pinch of smoked paprika or cayenne for warmth
- Optional garnish: lemon wedges and additional chopped parsley
👩🍳 Directions:
- Prep the Lobster Tails: Pat tails dry. Using sharp kitchen scissors, cut down the center of the top shell and gently lift the meat out, resting it on top of the shell. Brush each tail lightly with olive oil and sprinkle with salt and pepper. (Prep time: 5–10 minutes)
- Preheat Your Heat Source: Grill to medium-high (about 400°F) or set oven broiler on high with rack 6–8 inches from heat. You can also steam or boil (see tips). (Preheat: 5 minutes)
- Cook the Lobster:
- Grill/Broil: Place tails meat-side down first for 3–4 minutes, then flip and cook meat-side up for another 3–4 minutes. Total 6–8 minutes for 4–6 oz tails. Larger tails may need 8–12 minutes. Cook until meat is opaque and firm.
- Steam: Steam for 6–8 minutes (small tails) or until opaque throughout.
- Boil: Immerse tails in rapidly boiling salted water and cook 4–6 minutes (depending on size) until opaque.
Tip: The lobster is done when the meat is pearly white and firm. If you use a thermometer, aim for an internal temp ~140–145°F.
- Make the Butter Sauce: While lobster cooks, melt 4 tbsp butter in a small saucepan over low heat. Add minced garlic and cook gently for 1–2 minutes until fragrant (do not brown). Stir in lemon juice and Dijon mustard, simmer gently for 30–60 seconds. Remove from heat and stir in parsley, chives (if using), and a pinch of salt and pepper. (Sauce time: 3–5 minutes)
- Finish & Serve: Spoon warm butter sauce generously over cooked lobster tails. Add a final squeeze of lemon and a sprinkle of parsley. Serve immediately with lemon wedges. (Serve hot; total time: ~20–30 minutes)
💡 Tips & Variations:
- Healthy swaps:
- Low-carb: Serve with cauliflower mash, roasted asparagus, or a crisp green salad.
- Lower-fat: Use 2 tbsp butter and 2 tbsp olive oil in the sauce, or swap to clarified butter for fewer milk solids.
- Gluten-free: This recipe is naturally gluten-free. If using Dijon mustard, check the label to be safe.
- Vegan/Plant-based alternative: Make “lobster” from king oyster mushroom “scallops” or hearts of palm marinated briefly in seaweed (nori) and smoked paprika. Pan-sear and serve with a vegan butter-garlic sauce made from plant-based butter and lemon.
- Flavor variations:
- Garlic-Lemon Herb: Add lemon zest and extra herbs (tarragon or dill).
- Spicy: Add 1/4 tsp cayenne or a dash of hot sauce to the butter.
- Rich & Smoky: Use smoked paprika and finish with a pat of browned butter for nutty depth.
- Serving ideas: Pair with buttery mashed potatoes, garlic rice, corn on the cob, roasted Brussels sprouts, or a crisp Chardonnay.
- Leftovers & storage: Refrigerate cooked lobster meat in an airtight container with a little melted butter for up to 48 hours. Reheat gently in a skillet over low heat with a splash of butter or steam briefly. For longer storage, freeze lobster meat in a butter-lined, freezer-safe bag for up to 2 months.
🩺 Health & Lifestyle Tie-in
Lobster is an excellent source of lean protein, B-vitamins, and minerals like zinc and selenium. Using olive oil and moderate butter keeps healthy fats in the mix. Eating nutritious meals like this can support long-term health — and small daily choices like choosing seafood and vegetables can add up, possibly helping reduce future health costs. In short: delicious food can be both nourishing and budget-smart for your well-being.
❤️ Conclusion
This Lobster with Butter Sauce recipe is one of those meals that’s both impressive and comfortingly simple — the classic combo of sweet lobster and warm, garlicky butter never fails. If you make this dish, let me know in the comments or tag me — I’d love to see your version and hear how you served it!
#fblifestyle #rezepte #DDR #Hydration #Gesundheit
Lobster with Butter Sauce
Ingredients
Method
- Pat the lobster tails dry. Using sharp kitchen scissors, cut down the center of the top shell and gently lift the meat out, resting it on top of the shell.
- Brush each tail lightly with olive oil and sprinkle with salt and pepper.
- Grill to medium-high (about 400°F) or set oven broiler on high with the rack 6–8 inches from the heat. You can also steam or boil (see tips).
- Grill/Broil: Place tails meat-side down first for 3–4 minutes, then flip and cook meat-side up for another 3–4 minutes. Total 6–8 minutes for 4–6 oz tails. Larger tails may need 8–12 minutes.
- Steam: Steam for 6–8 minutes (small tails) or until opaque throughout.
- Boil: Immerse tails in rapidly boiling salted water and cook 4–6 minutes (depending on size) until opaque.
- The lobster is done when the meat is pearly white and firm. If you use a thermometer, aim for an internal temp of ~140–145°F.
- While lobster cooks, melt 4 tbsp butter in a small saucepan over low heat.
- Add minced garlic and cook gently for 1–2 minutes until fragrant (do not brown).
- Stir in lemon juice and Dijon mustard, simmer gently for 30–60 seconds.
- Remove from heat and stir in parsley, chives (if using), and a pinch of salt and pepper.
- Spoon warm butter sauce generously over cooked lobster tails.
- Add a final squeeze of lemon and a sprinkle of parsley. Serve immediately with lemon wedges.
