This post may contain affiliate links. Please read our disclosure policy.
White Wine Garlic Butter Lobster Tails, are the perfect fancy but simple and crazy delicious lobster tail recipe that’s easy to make in the comfort of your home and ready in under 30 minutes! These tender lobster tails are broiled and sit pretty in a white wine garlic butter sauce topped with fresh herbs and paired with clarified butter making the perfect dunkable delight. Serve as part of a main course for Valentines day, date night, or just an any time dinner! Recipe also includes full step-by-step recipe video and tips on how to make clarified butter!
Table of Contents
- White Wine Garlic Butter Lobster Tails
- Fresh or Frozen Lobster Tails?
- How to Butterfly a Lobster Tail
- How to Cook Lobster Tails (Different Ways to Cook Lobster Tails)
- What Type of White Wine to Use
- What is Clarified Butter (Ghee)?
- What is the Difference Between Clarified Butter and Ghee?
- White Wine Garlic Butter Lobster Tails Step-by-Step Recipe Video
- Other Must-Try Seafood Recipes
- White Wine Garlic Butter Lobster Tails Recipe
- DID YOU MAKE THIS RECIPE?
- ARE YOU STILL HUNGRY?
White Wine Garlic Butter Lobster Tails
Who doesn’t love seafood, unless you’re vegan or vegetarian! More specifically, who doesn’t love a good broiled lobster tail recipe with a white wine garlic butter cream sauce! I’m totally bias, however this recipe was gourmet in nature but simple to make and finger lickin’ good; see the contradiction there – gourmet and finger lickin’ in the same sentence! Here are some reasons I love this recipe:
- More affordable and tasty than getting it at a restaurant
- Easy and very approachable step-by-step recipe
- Delicious, tender, and will leave you satisfied
- The perfect Valentine’s day, date night, or gourmet but easy dinner recipe
Here are some topics I’ll be covering in this recipe blog post to help ensure this is the best lobster tail recipe you make at home!
- How to shop for lobster – what to look for and buying tips
- How to butterfly/prepare lobster tails
- How to cook lobster tails
- How to make clarified butter
- What to serve with lobster tails
Fresh or Frozen Lobster Tails?
You can use either fresh or frozen lobster tails, for this recipe I used frozen. When using frozen tails be sure to thaw them overnight in the refrigerator or place them in a pot of cold water for 30 minutes or more, until fully thawed.
How to Butterfly a Lobster Tail
Follow these 5 simple steps for the perfect butterflied lobster tail:
- Cut and Split Shell – Using a sharp and clean pair of scissors or kitchen shears, cut along the centre of the top of the lobster shell in a straight line moving towards the fins of the tail. Do not cut through or past the end of the tail.
- Remove Vein & Shell Shards – Rinse away the vein and any shell shards that may have come loose during the cutting of the shell and pat dry.
- Separate the Meat from the Shell – using your thumbs and fingers, gently spread the halves of the tails apart, keeping the meat attached near the end of the tail.
- Lift Meat Over Shell – gently lift the meat of the lobster over the shell, keeping the base attached at the tail. Squeeze the shell halves back together beneath the meat to make it easier for it to rest on top of the shell.
How to Cook Lobster Tails (Different Ways to Cook Lobster Tails)
- Broiled: This is my favourite way to prepare lobster tails. It’s quick and easy, and yields the best and consistent results every time. Prepared in the oven under high heat on the broiler setting.
- Grilled: This is my second favourite way of preparing of lobster tails. Especially if you love the grill, preparing lobster this way way will be a treat.
- Baked: Prepared very similar to the broiled method, except with normal baking temps. This required extra cooking time as well as a less tender result.
- Poached: Also known as butter poaching where the lobster tail meat is gently cooked in melted butter with a gentle simmer but never comes to a full a boil.
- Boiled: This is one of the simplest, mose carefree and effortless ways to prepare lobster tails, however does not yield the best flavour. Prepared by boiling a pot of water and letting the tails boil for a few minutes.
What Type of White Wine to Use
Use a good quality dry white wine. For this recipe I used a Pinot Grigio, however Sauvignon Blanc or Chardonnay will work as well. I would not sub chicken broth or other broths in this recipe, the white wine adds a unique flavour to the sauce.
What is Clarified Butter (Ghee)?
Clarified butter is simply regular butter that’s been gently simmered to remove its water content, then strained to remove the milk solids.
What is the Difference Between Clarified Butter and Ghee?
Ghee is clarified butter, this is the short of it. It is made by simmering butter slowly to remove any milk solids and water. It is an ultra-rich tasting butter, and extremely delicious with seafood – think of that warm melted butter they serve with your lobster/ crab legs at your favourite seafood restaurant. Here’s some additional information on Ghee by Aliza Abarbanel at Healthyish
Clarifying butter by removing water creates a higher smoke point—about 465º F compared to butter’s 350º F. The clarifying process also removes casein and lactose, making ghee suitable for the dairy-sensitive. The absence of water even makes ghee shelf-stable, meaning it can be stored without any refrigeration for extended periods of time.
Aliza Abarbanel
White Wine Garlic Butter Lobster Tails Step-by-Step Recipe Video
Other Must-Try Seafood Recipes
Easy Garlic Butter Shrimp Scampi & Buttered Honey Mustard Oven Baked Salmon
I’d greatly appreciate if you left a star ★ rating (located near the top of the recipe card below), as well as leave a comment if you found this blog post helpful!
Also, don’t forget to keep up with me on Facebook, Twitter, Instagram, and Pinterest!
White Wine Garlic Butter Lobster Tails
Ingredients
- 4 6-8 oz Lobster Tails
- 1/3 cup Softened Butter
- 1/4 Dry White Wine, i.e. Pinot Grigio, Sauvignon Blanc or Chardonnay
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1 tsp Salt, more or less to taste
- 4 Cloves Garlic, minced
- 2 tbsp Fresh Chopped Parsley, divided
- Lemon slices, to serve
Instructions
- If working with frozen lobster tails, thaw out lobster tails in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
- In a small bowl, add softened butter, garlic powder, onion powder, paprika, salt, minced garlic and 1 tbsp fresh chopped parsley; set aside.
- Butterfly the lobster tails using sharp kitchen shears. Cut the top shell down the centre of the back to the end of the tail (be sure to keep the tail fin intact). Remove and rinse away the vein and any shell pieces – pat dry. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it from the bottom shell, but keep the tail end intact and attached. Squeeze the shell halves back together beneath the meat to make it easier for it to rest on top of the shell.
- Place lobster tails, meat side up in a baking or casserole dish. Brush the garlic butter mixture over the lobster meat, and pour 1/4 cup of white wine in the base of the dish.
- Place in oven under the broiler setting for 10 to 12 minutes or until lobster meat is opaque, and edges are slightly charred.
- Remove from oven, spoon sauce over top of lobster tails if desired and garnish with fresh parsley and a slice of lemon. Serve immediately and enjoy!
