Pan Seared Lobster

Lobster is generally seen as a super gourmet dish, very expensive with not a lot of return on investment. While it is generally steamed and served with melted butter, I find lobster to be kind of boring and bland. While steaming is a classic prep, it does nothing for adding flavor to the delicate meat of this fiesty crustacean.

Like a great steak, I like to pan sear split lobsters in olive oil with a little salt and pepper for the ultimate experience. Remember, if you have live lobsters, place them in the freezer for 20 minutes to stun them. If you have frozen tails, run them under clod water to defrost them and dry them very well before you start to cook them.

Pan Seared Lobster

  • 2 Whole Lobsters or Tails
  • 1 tsp. Kosher Salt
  • 1/2 tsp. Pepper
  • 3 tbsp. Olive Oil
  • 1 Lemon, quartered
  • 1/3 C Fresh Parsley, chopped
  • Very carefully split the whole lobster lengthwise through the whole body, remove the claws form the body and crack open with the back spine of a heavy knife. Season the meat with salt and pepper and set aside. Pre heat a large heavy, skillet over medium/high heat. Add the oil to the pan, when it smokes, place the lobster in the pan, meat side down. Cook for 5 minutes or until golden brown on the meat side. Turn the lobster over to the shell side and continue to cook for 5-7 minutes. The lobster is done when the shell will turn bright red and starts to curl up, the meat will also come out of the shell easily when tugged with a fork.

    Garish the lobster with a squeeze of lemon and a fresh chopped parsley. This dish goes great with steamed potatoes, risotto and grilled vegetables.

    Pics by Hank Vorher - Yes I made this, and it tasted fantastic!

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