- Prepare the Ingredients
You'll need: 4 Brazilian spiny lobster tails (about 6-8 oz each), 6 tbsp unsalted butter, 4 minced garlic cloves, 1/4 cup each finely chopped fresh parsley and cilantro, 1 tbsp chopped fresh tarragon, 1 lemon (for zest and juice), 2 tbsp full-fat mayonnaise, 1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika, and 1 tbsp olive oil. Using kitchen shears, cut through the top shell of each lobster tail lengthwise, stopping at the tail fin. Gently pry the shell open and loosen the meat, leaving it attached at the base. Lift the meat through the slit so it rests on top of the shell.
- Make the Herb-Garlic Butter
In a small saucepan over medium-low heat, melt the butter. Once melted and foamy, remove from heat and whisk in the mayonnaise until fully combined and smooth—this is your emulsified base. Stir in the minced garlic, all of the chopped herbs, lemon zest, juice from half the lemon, salt, pepper, and smoked paprika. Taste and adjust seasoning. Set aside half of this mixture for basting.
- Grill or Broil the Lobster
Preheat your grill to medium-high heat (or set an oven rack 6 inches from the broiler element and preheat to high). Pat the prepared lobster tails dry. Brush the flesh lightly with olive oil. Place the tails flesh-side down on the hot grill (or flesh-side up on a broiler pan). Cook for 4-5 minutes until you get nice grill marks and the flesh is starting to turn opaque.
- Baste and Finish Cooking
Carefully flip the tails (or if broiling, just leave them). Generously spoon the reserved herb-garlic butter over the exposed lobster meat. Continue cooking for another 4-7 minutes, basting once more, until the meat is completely opaque, firm to the touch, and registers 140°F internally. The shells will be bright red. Avoid overcooking.
- Serve Immediately
Transfer the finished lobster tails to a serving platter. Drizzle with the remaining herb-garlic butter from the saucepan (re-warm if needed). Serve immediately with lemon wedges from the remaining half lemon, encouraging everyone to dive in while they're piping hot and succulent.
- Calories:320 kcal
- Protein:28 g
- Carbohydrates:3 g
- Sugar:g
- Salt:1.2 g
- Energy:1340 kJ
- Fat:22 g
I remember the first time I had truly great Brazilian lobster tail—the moment the platter arrived, the aroma of sizzling butter and wild herbs was so arresting, the conversation simply stopped. It wasn’t just a piece of seafood; it was an event. That experience is what I’m trying to bottle for you in this recipe: a stunningly simple yet unbelievably flavorful method that transforms a luxurious ingredient into an unforgettable centerpiece. The magic lies in a specific technique and a simple, bright condiment that lifts the entire dish.
The Simple Secret Behind a Great Brazilian Lobster Tail
What makes this preparation sing isn’t a laundry list of ingredients, but a moment of focus. The technique is about contrast: the sweet, firm flesh of the lobster against a bold, creamy, herbaceous butter. While many preparations can be heavy, this version feels vibrant and celebratory. It’s the kind of dish that makes you feel like a restaurant chef in your own kitchen, and trust me, the ‘wow’ factor is 100% earned.
Crafting the Perfect Garlic-Herb Compound Butter
This is the heart of the dish. Forget just melted butter; we’re making a compound butter that will both baste the lobster and become a sauce. The key is to finely mince your herbs and garlic so they infuse every single bite without any harsh, raw bites. I used to think any herb would do, but a mix of parsley and cilantro with a touch of tarragon gives it a uniquely bright, complex profile that feels special. Whisking a touch of mayo into the melted butter might sound odd, but it’s a pro move from Serious Eats that helps create an emulsion, ensuring the sauce clings to the lobster instead of sliding right off.
Serving Your Brazilian Lobster Creation
Presentation is part of the fun. Serve these gorgeous tails right in their shells for maximum drama. I love pairing them with something that can soak up all that incredible sauce: a pile of fluffy, buttery rice or crispy roasted potatoes. For a true Brazilian beach-restaurant vibe, a simple vinegary tomato-onion salad (vinagrete) cuts through the richness perfectly. A crisp, unoaked Chardonnay or a caipirinha cocktail is the ideal drink pairing.
Variations & Substitutions
No fresh lobster? This fantastic garlic-herb butter is also incredible on large prawns or a firm white fish like halibut for a simpler brazilian lobster-inspired meal. For a dairy-free version, use a high-quality olive oil and skip the mayo. Want more heat? Add a finely chopped bird’s eye chili to the butter mixture. This flexibility makes it a fantastic brazilian lobster tail recipe to adapt to what you have on hand.
Make-Ahead & Storage Wisdom
You can prepare the compound butter up to 3 days in advance; just roll it into a log in parchment paper and slice off coins as needed. Cooked lobster tails are best enjoyed immediately, but if you have leftovers, store the meat and sauce separately in airtight containers in the fridge for up to 2 days. Gently reheat in a covered skillet with a splash of water to prevent drying out.
Your Brazilian Lobster Tail Questions, Answered
Can I use frozen lobster tails?
Absolutely. Thaw them completely in the refrigerator overnight for the best texture. Pat them very dry before cooking.
How do I know when the lobster is done?
The flesh will turn opaque and white, and the internal temperature should reach 140°F. The shell will be bright red. Overcooking is the enemy of tenderness, so watch closely.
So there you have it—your passport to a spectacular, restaurant-worthy meal without the fuss. This dish proves that the best cooking is often about honoring a great ingredient with a few perfect touches. I can’t wait for you to experience that first incredible bite. Now, get to the kitchen, put on some bossa nova, and make some magic. And when you do, tell me all about it in the comments or share your creations from our recipe collection!
