Lobster Tails with White Wine Garlic Butter

Eliza Adam

lobster tail with butter

Serving Size: 4

Lobster, wine, and garlic is a delectable combination for an elegant meal.


4 (6 oz.) fresh or frozen lobster tails, thawed if frozen & pat dry

½ C (1 stick) unsalted butter

2 T garlic, minced

Zest & juice of 1 lemon

2 T fresh chives, minced

Salt & freshly ground pepper

23 C dry white wine


Preheat a grill. In a medium saucepan combine the butter, garlic, lemon zest, lemon juice, chives, salt, and pepper. Over medium heat, warm the mixture until the butter melts and the garlic turns golden. Add wine and cook until it comes to a boil. Remove from heat.

With scissors, cut open the top of the shell, split it down the middle and open up to reveal the meat. Lift and splay open the meat on top of the shell. Brush the meat with some of the butter sauce, grill on each side for 4-5 minutes. Serve with the remaining sauce.