The Lobster Tail from Peter Luger features a succulent, buttery lobster meat perfectly steamed and served with a golden, crisp exterior, offering a rich and delicate seafood experience.
Equipments
- Steamer pot or steaming basket
- Mixing bowl
- Kitchen shears
- Chef's knife
- Cutting board
- Tongs
- Baking sheet
- Wire rack
- Basting brush
- Broiler or oven
- Kitchen towels
Ingredients
- 2 lobster tails
- 4 tablespoons unsalted butter
- 1 garlic clove
- 1 tablespoon fresh lemon juice
- 1 teaspoon paprika
- 1 tablespoon chopped fresh parsley
- Salt
- Freshly ground black pepper
When preparing lobster tails, choose fresh or thawed tails for the best flavor and texture. Unsalted butter is key to controlling the seasoning and allowing the garlic, lemon juice, and paprika to shine. Using fresh lemon juice instead of bottled ensures a brighter, more natural citrus flavor in your sauce. Be mindful to season with salt and freshly ground black pepper to enhance the delicate lobster meat without overpowering it. Your homemade Lobster Tail from Peter Luger copycat menu will taste rich and buttery, capturing the essence of the iconic dish.
Instructions
- Instructions:
- Preheat broiler or oven to high.
- Prepare baking sheet with wire rack.
- Using kitchen shears, cut top shell of each lobster tail down the center.
- Gently lift meat and rest it on the shell, keeping it attached at the base.
- Season lobster tails lightly with salt and pepper.
- In a mixing bowl, melt butter.
- Mince garlic clove and add to melted butter.
- Add lemon juice, paprika, and chopped parsley to butter; mix well.
- Place lobster tails on prepared rack.
- Brush lobster meat generously with butter mixture.
- Steam lobster tails for 5–7 minutes until partially cooked.
- Transfer steamed lobster tails to broiler.
- Broil for 2–3 minutes, basting with more butter mixture halfway through.
- Remove when exterior is golden and meat is opaque.
- Let rest briefly; finish with a final brush of butter.
- Serve immediately with lemon wedges if desired.
Substitution
The Lobster Tail from Peter Luger copycat menu captures the essence of the restaurant's signature dish with steamed lobster meat coated in rich, buttery sauce and a crispy exterior. If fresh lobster tails are unavailable, frozen ones can be used but should be thawed completely for even cooking and best texture. Unsalted butter can be swapped with clarified butter or ghee for a nuttier flavor while maintaining richness. When steaming, ensuring the lobster tails are not overcooked is crucial; they should be opaque and firm but tender to your bite. Your basting brush helps distribute the garlic-lemon butter evenly, so keep it handy for consistent flavor infusion.
Tips
Ensure the lobster tails are fully thawed before cooking for even steaming and broiling. When cutting the shell, be careful not to detach the meat completely to maintain presentation and ease of eating. Use fresh garlic and parsley to maximize the flavor depth in your butter mixture. You can enhance your Lobster Tail experience by lightly seasoning the meat and brushing repeatedly with the butter blend for rich, moist results.
Nutritions
Your lobster tail offers a high-protein, low-carb seafood option rich in essential nutrients such as vitamin B12, zinc, and omega-3 fatty acids, which support heart and brain health. The butter adds calories and healthy fats while enhancing flavor, with garlic and fresh lemon juice providing antioxidants and vitamin C. Steaming preserves the lobster's natural nutrients, making this dish both wholesome and indulgent. Balanced with herbs like parsley, it delivers extra vitamins and minerals important for overall wellness.
Storage
Store your cooked lobster tails in an airtight container in the refrigerator for up to 2 days to maintain their buttery, succulent texture. To reheat, gently steam or warm in a low oven to prevent drying out the delicate meat. Avoid freezing cooked lobster tails as this can compromise their tender, rich seafood quality.
Variation or Alternatives
You can substitute fresh parsley with chopped cilantro or chives to add a different herbaceous note to the lobster tail. Instead of steaming, try poaching the lobster tails gently in seasoned court bouillon for a more tender texture. For a smoky flavor, consider finishing the lobster tails on a hot grill instead of broiling, while still basting with the garlic butter mixture. If you prefer a spicier profile, incorporate a pinch of cayenne pepper into your butter blend before brushing the lobster meat.
Allergies
Lobster tail contains shellfish, which is a common allergen that can cause severe allergic reactions in sensitive individuals. Butter and garlic may also trigger allergies or intolerances, especially for those with dairy or garlic sensitivities. You should always check ingredient labels and consult with a healthcare professional if you have known allergies before consuming this dish.
Why this recipe?
Peter Luger's Lobster Tail menu is celebrated for its perfectly grilled, tender lobster paired with a rich, buttery flavor that enhances its natural sweetness. The dish offers a luxurious dining experience that combines top-quality seafood with the classic charm of a renowned steakhouse. Trying to make a copycat version allows you to recreate this exquisite flavor profile at home, impressing guests with a gourmet meal. Your efforts in replicating this iconic dish can bring a taste of Peter Luger's acclaimed menu to your own kitchen.