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Lobster Tails With Garlic and Oil

Lobster Tails With Garlic and Oil 2.000

Deb Lindsey for The Washington Post

Dinner in Minutes Feb 11, 2015

This simple dish is a good reason to pick up a couple of the shell-on lobster tails you regularly see at the seafood counter. The preparation ensures that the flesh will remain tender and its flavor will shine through.

You'll need an instant-read thermometer and thin bamboo skewers.

Serve with a fresh tomato salad or a salad of winter citrus and bitter greens.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2 servings

  • Sea salt
  • 2 shell-on lobster tails
  • 1 lemon
  • 3 cloves garlic
  • 1 medium jalapeño pepper and/or small sweet pepper
  • 1/4 cup extra-virgin olive oil
  • 6 fresh basil leaves (optional)
  • Freshly ground black pepper

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Bring a pot of water to a boil over high heat. Add a generous pinch of the salt; as soon as it has dissolved, turn off the heat.

Meanwhile, use kitchen scissors to cut through the underside of each lobster shell; discard the shells. Slide a thin bamboo skewer through the center of each tail; this will keep the meat from curling during cooking. Trim the skewers as needed so they'll fit in the pot.

Add the lobster tails to the pot and cook for 1 minute; they will not be cooked through. Gently remove/discard the skewers, then cut the tails into 1/2-inch slices. Transfer the lobster meat to a stainless-steel or heatproof pan just large enough to hold it.

Cut the lemon in half. Squeeze the juice of the lemon halves over the lobster tails.

Cut the garlic into thin slices. Stem and seed the jalapeño pepper or sweet pepper, then cut it into thin slices. Place the garlic and pepper slices in a small saucepan, along with the oil. Heat over medium to medium-high heat, just until the temperature of the oil registers 190 degrees on an instant-read thermometer. Pour the oil over the sliced lobster; let cool just until the oil registers 120 degrees on the thermometer. The lobster will finish cooking (to just opaque inside) and become tender.

Meanwhile, stack and roll the basil leaves, if using, then cut them into thin ribbons.

Divide the lobster meat between plates. Drizzle a little of the oil over each one, then garnish with a few slices of the pepper and the basil. Season lightly with black pepper. Serve right away.

Recipe Source

Adapted from "Good Fat Cooking: Recipes for a Flavor-Packed, Healthy Life," by Franklin Becker and Peter Kaminsky (Rodale, 2014).

Tested by Bonnie S. Benwick.

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Nutritional Facts

Calories per serving: 330

% Daily Values*

Total Fat: 28g 43%

Saturated Fat: 4g 20%

Cholesterol: 50mg 17%

Sodium: 130mg 5%

Total Carbohydrates: 4g 1%

Dietary Fiber: 0g 0%

Sugar: 0g

Protein: 15g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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