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How did I not know about brown butter before! Its a game changer for lobster. Paired this with prime filet for a surf and turf NYE dinner! Loved it.
Great tutorial on both how to brown butter and how to prepare lobster. Thank you for your detailed approach. There is nothing like lobster tails with good butter and lemon, some crusty bread and a crisp glass of white wine. I’m looking forward to browning the butter for my next lobster meal!
The lobster tail turned out very delicious. But the butter sauce elevated it to amazing!
I read through this recipe 4 times, just to make sure I wasn’t just missing it…but where do the minced shallots come in?
Hi Joanne, good catch! That was an unintentional omission. They go in with the butter in step 3.
Technically, if you are referring to the French sauce beurre brun, the accurate translation is “brown butter” — not “browned” butter, although in fact it is made with “browned” butter. Those are some very yummy photos ….
Hi Christian, you are so right! I’ve corrected the title, thank you.
I always followed a method from my fishmonger, way back in the 60s. He told me to cut the bottom thin shell (easy with kitchen shears), pull out the whole tail, trim the shell, put the tail back in upside down, dowse with some butter and put in a preheated 450 oven for 10 minutes, or until done. The times might have to be adjusted, but that roasted tail was so wonderful! Today I live in Mexico, and get only rock lobster, which is good but a whole different creature. But your post makes me want a big lobster tail with brown butter. YUM.
Elise, the only thing I don’t have on hand is the hazelnuts, but I do have a can of macadamia nuts. Could I use those instead?
The recipe looks amazing!
Hi Judy, hmm, I think macadamia nuts would work well too!
Thanks very much! And just to be cheeky, I’ll add a pinch of lemon pepper to the sauce. Will be making this very soon!
We usually cut the whole tail in half from bottom to top (scissors work well to cut right through the middle of the bottom shell and then broil or BBQ. recipe look yummy.
This looks amazing. We usually grill our lobster and serve it with a spicy/hot lemony sauce in Haiti. But I’m going to have to try this, especially because of the hazelnut, which I never would’ve thought to add…
Coincidentally I had two lobster tails defrosting when I saw this recipe. I made a quick change in how I was planning to cook and serve them and this became dinner. With a salad and crusty bread it made a quick, easy and delicious meal. Thanks!