Chimichurri Lobster Tails Recipe

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  Olive oil(120g)

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

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  Vinegar, Red Wine(30g)
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  Parsley, Fresh(120g)
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  Garlic
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  Habanero Pepper
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  Oregano, Dried(4g)
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  1 tsp coarse salt
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  ½ tsp ground black pepper
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  Butter(85g)
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  Lobster

Instructions

1. 1Finely chop the fresh parsley, garlic, and habanero pepper; combine in a bowl with the olive oil, red wine vinegar, and oregano, 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, 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 in an oven-safe dish.
4. 4Generously brush the chimichurri-infused butter over the cut surface of each lobster tail, coating evenly.
5. 5Preheat your oven to 365°F.
6. 6Place the dish with the seasoned lobster tails in the preheated oven and cook for 8–10 minutes over medium-high heat until the meat is firm, opaque, and the internal temperature reaches 140°F.
7. 7Remove from heat and drizzle any remaining chimichurri butter over the lobster tails.
8. 8Divide the lobster tails evenly into 4 airtight containers while hot, adding extra chimichurri sauce to each. Refrigerate until ready to serve.