Chimichurri Lobster Tails Recipe

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  0.5 cup Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 tbsp Vinegar, Red Wine
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  0.5 cup Parsley, Fresh
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  3 Garlic(9g)
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  1 Red Chili Pepper(45g)
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  0.8 tsp Oregano, Dried
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  1 tsp 1 tsp coarse salt
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  0.5 tsp ½ tsp ground black pepper
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  3 oz Butter
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  4 Lobster(600g)

Instructions

1. 1Finely chop the fresh parsley, garlic, and habanero pepper; combine in a bowl with the olive oil, red wine vinegar, oregano, coarse salt, and ground black pepper, stirring until well blended. Let the chimichurri sit for at least 10 minutes (or up to 2 hours for deeper flavor development).
2. 2Melt the salted butter over low heat for 2–3 minutes until just creamy and pourable; do not fully melt. Stir the warm butter into the chimichurri until fully combined.
3. 3Cut each lobster tail in half lengthwise and arrange them cut-side up on a large skillet or baking dish.
4. 4Generously brush the chimichurri-infused butter over the cut surface of each lobster tail, coating evenly.
5. 5Place the skillet over medium-high heat and cook the lobster tails for 8–10 minutes until the meat is firm, opaque, and the internal temperature reaches 140°F.
6. 6Remove from heat and drizzle any remaining chimichurri butter over the lobster tails.
7. 7Divide the lobster tails evenly into 4 airtight containers while hot, adding extra chimichurri sauce to each container.
8. 8Allow containers to cool to room temperature, then seal and refrigerate until ready to serve.