If you love lobster tails, this incredible seafood recipe is for you! My buttered lobster tails with zesty garlic aioli and a refreshing gremolata are so delicious and easy to make! The lobster tails are steamed with white wine, then seasoned with garlic and butter. This lobster tail dish is perfect for any special occasion! Serve this lobster recipe with simple risotto, pasta or even toasted baguette. Seafood just doesn’t get more delicious and decadent than this!
Ingredients for Lobster Tails
Here are the main ingredients I used in this seafood recipe:
- Lobster Tails: use raw, not cooked, lobster tails for best results. Make sure they are completely thawed if you purchased frozen lobster.
- White Wine: for cooking the lobster tails. Use a dry, white wine such as pinot grigio or chardonnay.
- Garlic: for cooking the lobster. This will add lots of flavor!
- Lemon Juice, Capers, Parsley: for making the refreshing and zesty gremolata topping.
- Mayonnaise, Mustard & Sriracha Sauce: for making the creamy, garlic aioli sauce.
Preparing & Cooking the Lobster Tails
Preparing a lobster for any dish can seem intimidating but this lobster recipe is super easy!
- Just rinse the lobster tails under running cold water first. Next, grab a pair of kitchen shears and cut away the thick membrane that runs underneath the tail, exposing the meat inside but keeping the tail shell whole.
- Next, rinse the lobster again in cold water, getting rid of any impurities. Most lobster tails are already well cleaned but make sure it’s super clean!
- For cooking the lobster: Heat a large pan over high heat until the pan is extra hot. Add the lobster tails, inside facing down, into the pan. Add a splash of white wine, about 1/2 cup, close tightly with lid and steam for 4 to 5 minutes, about 7 to 8 minutes for extra large lobster tails.
- Add the butter and minced garlic to the pan and cook for 2 to 3 more minutes, coating the tails in the mixture. Season the tails lightly with salt and black pepper.
For Serving the Lobster
For this lobster recipe, I’m using two delicious sauces that really complement each other.
- Garlic Aioli: The first sauce is a zesty and creamy garlic aioli. This is a simple sauce made with mayonnaise as the base, then I add garlic, lemon juice, mustard and a bit of hot sauce. Just whisk these ingredients in a small bowl then set aside.
- Next, the gremolata. A gremolata is just a fancy word for a mixture of fresh herbs. I make mine with briny capers, freshly chopped parsley, lemon juice, green onion, salt and pepper. This easy combination is so refreshing alongside the sweet lobster tails and creamy sauce.
Enjoyed this delicious lobster tails recipe? Check out some of my other seafood recipes you’re sure to enjoy! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
- Butter-Poached Lobster – juicy and flavorful lobster served with a simple risotto!
- Easy Clams Linguine – you’re going to love this simple pasta dish with white wine and fresh steamed clams!
- Cheesy Crab Pasta – the best ever seafood pasta, with chunks of real crab and a creamy wine sauce!
- Pan-Seared Scallops – juicy, sweet scallops served with a creamy polenta.
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Buttered Lobster Tails with Aioli and Gremolata
- 8 medium-large lobster tails
- 1/2 cup dry white wine
- 4 garlic cloves, minced
- salt and black pepper
- 1/2 cup salted butter
- 2 tablespoons capers
- 1/4 cup flat-leaf parsley, chopped
- 1 green scallion, diced
- zest and juice from 1 lemon
- 1 tablespoon olive oil
- salt and pepper to tast
For Aioli Sauce:
- 1/2 cup olive oil mayonnaise
- 3 tablespoons course Dijon mustard
- 1 teaspoon Sriracha hot sauce
- juice from 1 lemon
- 2 garlic cloves, very finely minced
- 2 to 3 tbsp eel sauce, optional
Preparing the Toppings:
- For the easy aioli sauce, simply whisk together all the ingredients in small bowl: mayonnaise, mustard, garlic, hot sauce and lemon juice. Set aside and keep it covered.
- For the gremolata, toss all ingredients in small bowl and set aside: capers, parsley, scallions, lemon juice, olive oil, salt and pepper to taste.
Preparing the Lobster:
- Next, prepare the lobster tails: first remove the hard lining on the inside of tails using kitchen shears. Cut along the edges and peel it back discarding. Rinse the lobster under running cold water and wash away any impurities.
- Heat a large pan over high heat until the pan is extra hot. Add the lobster tails, inside facing down, into the pan. Add a splash of white wine, about 1/2 cup, close tightly with lid and steam for 4 to 5 minutes, about 7 to 8 minutes for extra large lobster tails. Add the butter and minced garlic to the pan and cook for 2 to 3 more minutes, coating the tails in the mixture. Season the tails lightly with salt and black pepper.
- Serve the lobster tails warm with aioli sauce and a side of gremolata. Drizzle with eel sauce, if desired. If desired, served with a side of simple risotto, pasta or toasted baguette.