Chimichurri Lobster Tails
Lobster tails baked in a creamy chimichurri butter with garlic, herbs, and just enough heat. Simple, stunning, and ready in minutes.
- Prep time
- 45 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ cup olive oil
- 2 tbsp red wine vinegar
- ½ cup finely chopped parsley
- 3–4 garlic cloves (minced)
- 1 red chili (deseeded and finely chopped)
- ¾ tsp dried oregano
- 1 tsp coarse salt
- ½ tsp ground black pepper
- 3 oz butter
- 4 lobster tails
Instructions
- 1
Finely chop the fresh parsley, garlic, and red chili. This ensures a vibrant and flavourful base for your chimichurri.
- 2
Combine the chopped ingredients with olive oil, red wine vinegar, and oregano. Stir well to create a consistent sauce.
- 3
Allow the chimichurri to sit so the flavors meld together. At least for 10 minutes. For best results, let it sit for more than 2 hours.
- 4
melt the butter until the texture is like a cream not fully melted. Add the creamy butter to the chimichurri and mix with a spoon until all the ingredients are combined together.
- 5
take the lobsters tails and cut them in half lengthwise. Place them in a oven-safe dish.
- 6
Generously brush your chimichurri-infused butter over the lobsters tails.
- 7
Preheat your oven to 365°F. Then place your dish with the seasoned lobsters tails. Cook for 10 minutes until the meat is firm and opaque.
- 8
Add a couple of tablespoons of your leftover chimichurri butter over your lobster tails to serve.