Buttery, garlicky Langosta a la Mantequilla finished with lemon. A rich lobster recipe that's simple, savory, and impossible to resist.
If you like lobster that's rich and buttery, this recipe is for you. Langosta a la Mantequilla (buttered lobster) is all about simple ingredients that let the lobster shine. Real butter, garlic, and a squeeze of lemon are all you need to create a truly unforgettable lobster dish. The lobster cooks just until it's tender and juicy, bathed in butter and garlic so every bite is rich, savory, and impossible to resist. You can start the meal with something light like fried calamari, vieras de mar, ceviche verde, or Puerto Rican ceviche, then enjoy the lobster on its own, with a side of fries or a simple salad. Want to take it up a notch? Pair it with our chuleton (T-bone steaks) or Denver steaks and some camarones al ajillo for the ultimate Surf and Turf experience.
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Ingredients
See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
Step 1: Prepare the lobster
Using a sharp knife, carefully split the lobster in half lengthwise. Remove and discard the digestive vein in the tail. You can also remove the tomalley if desired. Set the lobster halves aside.
Step 2: Melt the butter
Heat a large skillet over medium low heat. Add the butter and allow it to melt gently without browning. Season with a litte bit of salt to taste.
Step 3: Add the garlic
Once the butter has melted, add the garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic burn or the sauce will become bitter.
Step 4: Cook the lobster, shell-side down
Place the lobster halves shell-side down in the skillet. Cook for 2-3 minutes, allowing the shells to heat through and the butter to flavor the meat.
Step 5: Flip and baste
Turn the lobster halves meat-side down and cook for another 2-3 minutes. Spoon the butter and garlic over the lobster as it cooks.
Step 6: Finish cooking meat-side up
Flip the lobster so the meat is facing up. Continue basting with the butter and garlic until the meat is opaque, tender, and just cooked through.
Step 7: Finish with lemon and finely chopped cilantro
Squeeze fresh lemon juice over the lobster and sprinkle with finely chopped cilantro or parsley. Remove from heat immediately.
Step 8: Serve
Spoon the remaining butter and garlic from the pan over the lobster and serve hot.
Tips & Common Mistakes to Avoid
- Cook the lobster just until done. Lobster cooks quickly, and even a minute too long can make it tough. As soon as the meat turns opaque and firm but still juicy, it's ready to come off the heat.
- Avoid high heat. Cooking over high heat can burn the butter and garlic before the lobster has time to cook properly.
- Don't add the garlic too early. Garlic burns fast. Add it after the butter has melted so it softens and releases flavor without turning bitter.
- Use real butter. This recipe relies on butter for richness and flavor. Butter substitutes won't give you the same result and will affect the taste and texture of the butter.
- Baste as you cook. Spoon the butter and garlic over the lobster as it cooks, especially once the meat is facing up. This infuses the lobster with buttery goodness and helps keep the lobster moist.
- Add lemon at the end. Lemon brightens the dish, but adding it too early can dull the buttery flavor. A squeeze toward the end keeps everything fresh and balanced.
- Don't overcrowd the pan. If the skillet is too full, the lobster will steam instead of cook properly. Cook in batches if needed so each piece cooks evenly.
Recipe FAQ’s
Yes. Frozen lobster works well as long as it's fully thawed overnight in the refrigerator before cooking.
Lobster cooks quickly. It's ready when the meat turns opaque and firm but still juicy. Overcooking will make it tough, so keep a close eye on it and remove it from the heat as soon as it's cooked through.
You can, but whole lobster adds more flavor and presentation. If using tails, cover the skillet with a lid while cooking, bast every few minutes with the butter sauce and reduce the cooking time. Watch closely since tails cook faster than whole lobster halves.
No. The lobster cooks directly in the skillet. Cooking it straight in butter and garlic helps keep the meat juicy and full of flavor without an extra step.
Real, unsalted butter is best.
You can, but keep it light. A small amount of fresh herbs like cilantro or parsley works well. This recipe is meant to stay simple so the lobster remains the star.
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📖 Recipe
Langosta a la Mantequilla
Ingredients
- 2 whole lobsters cut in half
- 1 stick unsalted butter
- 3 cloves garlic peeled and finely chopped
- 2 lemons
- salt to taste
Instructions
- Prepare the lobsterUsing a sharp knife, carefully split the lobster in half lengthwise. Remove and discard the digestive vein in the tail. You can also remove the tomalley if desired. Set the lobster halves aside.
- Melt the butterHeat a large skillet over medium low heat. Add the butter and allow it to melt gently without browning. Season with a litte bit of salt to taste.
- Add the garlicOnce the butter has melted, add the garlic and cook for about 30 seconds, just until fragrant. Do not let the garlic burn or the sauce will become bitter.
- Cook the lobster, shell-side downPlace the lobster halves shell-side down in the skillet. Cook for 2-3 minutes, allowing the shells to heat through and the butter to flavor the meat.
- Flip and basteTurn the lobster halves meat-side down and cook for another 2-3 minutes. Spoon the butter and garlic over the lobster as it cooks.
- Finish cooking meat-side upFlip the lobster so the meat is facing up. Continue basting with the butter and garlic until the meat is opaque, tender, and just cooked through.
- Finish with lemon and finely chopped cilantro or parsleySqueeze fresh lemon juice over the lobster and sprinkle with finely chopped cilantro or parsley. Remove from heat immediately.
- ServeSpoon the remaining butter and garlic from the pan over the lobster and serve hot.
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