Lobster Tail

Lobster Tail Recipe

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Lobster Tail Recipe

Words can not do this lobster tail recipe justice. It is a mouthwatering, eat as much as you can recipe. Where we live, in the west coast, there is no shortage of lobsters. We can consider ourselves very lucky. If you travel to any of the small towns on the west coast, you will find many hawkers, selling lobster, by the dozen. Many of these hawkers sell either the whole lobsters or the lobster tails. They sell the lobsters as their primary source of income.

For the most part, you need a permit to scuba dive lobster. The permits can be bought from your local post office and are available during lobster season. If you do not fancy fishing for the lobsters yourselves, there are many other ways to obtain the lobsters, just ask round.

I would like to thank my wife, Marna, for this lobster tail recipe. We have used this recipe to impress many people. It is a good icebreaker and a highly sought-after recipe. During her years as a chef, she warmed many a heart with this lobster tail recipe. Some people wrongfully call the lobster tails, crayfish tails. The difference between lobsters and crayfish lies in the fact that lobsters are marine creatures, and can be found in oceans. Whereas crayfish live in freshwaters.

There are many other ways to prepare lobster tails. Some people fry the lobster tails in garlic butter, others enjoy lobster with cajun. Through experience, we can tell you that this lobster tails in Thermidor recipe, is by far the best way to enjoy lobster tails.

There are many different ways to prepare lobster tails. Some people prefer to fry the lobster tails in garlic butter, others prefer cajun spice. From experience, we can tell you this lobster in Thermidor, works and tastes the best.

We are happy you are here and know you will love this quick, and easy, lobster tail recipe. Please tell us what you think if you have tried this recipe.

Thanks and happy lobster hanging. Enjoy.

Welcome to The Cooking Cat, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanross.com, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Recipe Info


Serves: 8


Calories: 325
Carbs: 7.2g
Fat: 14g
Protein: 14g

Cooking Times

10 min
Preparation Time
0 Hours and 10 Minutes
25 min
Cook Time
0 Hours and 25 Minutes
35 min
Total Time
0 Hours and 35 Minutes




  1. Preheat the oven to 220°C
  2. Boil water in a large pot. Add the lobster tails to the boiling water and cook for eight to ten minutes, depending on the size of the lobster tails. While the lobster tails are boiling, prepare a large pot with cold water. Remove the lobster tails from the boiling water and immediately place them in the cold water to stop the cooking process. Remove the lobster meat by cutting along the soft underside of the lobster tails. Keep the empty lobster tail shells, and arrange them in a shallow casserole dish. Cut the lobster meat into bite-sized pieces
  3. Heat a medium frying pan and a small frying pan over medium heat. To the small frying pan, melt 2 tablespoons of butter. Add the finely chopped onion and cook for 3 to 5 minutes until soft. To the large frying pan, add the remaining 2 tablespoons of butter. After the butter melts, add the chopped lobster meat and sauté for a few minutes until the lobster meat becomes brown
  4. Add the flour to the frying pan with onions and cook for another two to three minutes. Whisk in the dry white wine, and then the milk. Remove the sauce from the heat and stir in the cheddar cheese and paprika or fish spice. Season the sauce with salt and pepper to taste. Pour the sauce over the lobster meat and stir to combine. Pour the lobster mix into the empty shells in the shallow casserole dish and top with Parmesan and bread crumbs. Grill in the oven until the crust becomes golden, about five to eight minutes. Serve the lobster tails, two per plate, spilling over with lobster bits in the Thermidor sauce, on a bed of mixed chives and fennel, and the wedges of lemon along the side. You can also serve the lobster tails on a bed of seasoned rice, if you prefer. Well done, and enjoy!

Current Rating


5.00 from 5


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Latest Comments

Janice Chaplin
I always wondered how to prepare lobster tails and now I know. There is only one way, your way. Thanks for sharing this recipe. Shoutout to your editors and chef. 🔊🗣️ 5.00

Ethan Shallows
What a great lobster tail recipe. The instructions are easy to follow and the taste of the grilled lobsters is amazing. I tested this recipe because I need something new on my restaurant menu. Hope you don't mind me using this recipe. Will give you a shoutout for every time someone orders the grilled lobster tails. Fantastic. You made my day. 🙌🥂🥳 5.00
cooking cat recipes
The Cooking Cat
Hi Ethan, of course, we don't mind. We sent you an email with additional information, as well as the lobster tail recipe ingredients, and instructions. Hope it helps.

Madison Streep
This is a magnificent lobster tail recipe. We hosted a book release celebration at our home in Beverley Hills and invited a few well-known people over, and thanks to you, the evening was a huge success. I can recommend serving champagne on the side, it is in all ways an aphrodisiac, isn't it? Giggles. 😄😂😂😹 5.00
cooking cat recipes
The Cooking Cat
Madison, thanks for the comment. It is the best comment I have read on any of our recipes. You earned a place on our wall of fame and will see a shoutout on the next release of our newsletter.

Roger Clemens
Great, quick, and easy lobster tail recipe. It is really an amazing combination between the Thermidor and the lobster. Well done. 5.00

Carl Dexter
Nowadays we restaurant owners need to be innovative. And that is exactly what this delicious lobster tail recipe is, innovative. Excellent cooking method. The best lobster recipe by far. 5.00

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The Cooking Cat is a home cooking project launched by husband and wife Chef Couples Iwan and Marna Ross. It initially started off as an experimental cooking project and quickly grew into a community-based cooking project. All recipes featured on the Cooking Cat website are the results of food trend analytics collected by Iwan Ross, an oasis for food bloggers. SCP provides food bloggers with recipe page templates, a recipe database, food blog topic suggestions, and much more. We thank them for their continued support and the success we celebrate as The Cooking Cat. They are also responsible for the success story behind The Smoking Chimney.