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Pan Seared Lobster Tails with Brown Caper Butter


4 3 to 4 ounce Maine lobster tails, split in half.
1/4 cup softened butter
2 tablespoon Heinz 57 steak sauce
1 clove garlic, crushed
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, shredded
1 tablespoon capers
1/2 teaspoon lemon zest
2 tablespoon white wine or chicken stock
Pinch of fresh cracked black pepper
Juice of 1/2 lemon


Turn the lobster tail over on its back, and cut down the middle, starting from the front of the tail, and working to the end of the tail. Remove the meat about ¾ of the way down the tail, then lay it back in the shell (otherwise, the lobster will stick to the shell when cooked).

Combine all of rest of the ingredients and set aside.

In a lightly oiled sauté pan over medium high heat, place lobster tails meat side down. Cook for 2 minutes. Turn over onto shell side and place 2 tablespoons of the butter mixture on top of lobster. After butter has melted, turn lobster again and place another tablespoon of butter top of tail. Cook for another 2 minutes.

Remove lobster from pan, take out of the shell, and put on a serving plate. Pour butter that has melted into the sauté pan (butter will be slightly browned) over lobster tails and serve.

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