Langosta a la Mantequilla

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Buttery, garlicky Langosta a la Mantequilla finished with lemon. A rich lobster recipe that’s simple, savory, and impossible to resist.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: American, Puerto Rican

Servings:

Calories: 540kcal

Author: Catherine Arena

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 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.
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.
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.
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.
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.
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.
Finish with lemon and finely chopped cilantro or parsley
Squeeze fresh lemon juice over the lobster and sprinkle with finely chopped cilantro or parsley. Remove from heat immediately.
Serve
Spoon the remaining butter and garlic from the pan over the lobster and serve hot.

Notes

Recipe Notes:

Using fully cooked frozen lobster: If using frozen lobster, make sure to thaw overnight in the refrigerator before cooking.

Lobster size: Depending on the size of your lobster, it may take a few minutes longer to cook than the 1 pound lobsters used in this recipe. Keep in mind, 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.

Do not cook over high heat. Cooking the lobster over high heat will burn the butter and garlic before the lobster has time to cook properly.

Do not add the garlic too early. Garlic burns fast. Add it after the butter has melted so it softens and releases flavor without turning bitter.

Don’t overcrowd the pan. If the skillet is too full, the lobster will steam instead of cooking properly. Cook in batches if needed so each piece cooks evenly.

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