Florida Lobster Tails with Lemon Butter

Based on a recipe by  Giada De Laurentiis

The Food Network

2 servings

A special thanks to Margot Redington for the Florida Lobster tails!


  • 4 Florida spiny  lobster tails, thawed if frozen
  • 6 TBS Butter (separated)
  • 1 lemon
  • 1 clove garlic, smashed (or more if you like)
  • Special Equipment: 4 metal skewers or 4 wooden skewers soaked in water for 30 minutes



You can grill the lobster or cook it in the oven.

Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 2 TBS of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Grill or bake (400 degrees) for 10 minutes or until the lobster meat is opaque.

 Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.

Clarified Lemon Butter:

In a small, heavy bottomed saucepan, heat the butter over medium-low heat while melting add the garlic. Pour the mixture into a 2-cup glass  measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug along with the garlic.

 Sally's Notes:  I've never bothered to clarify butter before when serving with lobster or crab claws.  It is really worth the extra step!

PS: The reason I'm upside down in the Daily Mo is because I did not share any of the Lobster with TA!  OOPS.