Golden Lobster Medallions in Aromatic Garlic Herb Butter is a decadent dish that transforms a luxurious ingredient into an unforgettable culinary experience. This recipe celebrates the natural sweetness and tender texture of lobster, elevated by the deep, rich flavors of golden butter, garlic, and fresh herbs. Whether served as an appetizer or the star of a main course, this dish brings five-star restaurant quality to your home table.
The Prestige and Simplicity of Lobster
Lobster has long been associated with fine dining and coastal gourmet cuisine. Its delicate flesh, subtly sweet taste, and firm yet buttery texture make it a prized seafood. While often reserved for special occasions, this recipe proves that lobster can be simple to prepare with just a few premium ingredients and a well-executed technique.
By cutting the tail meat into medallions and pan-searing it to golden perfection in a garlicky herb-infused butter, we allow the lobster’s natural flavor to shine through—while adding layers of depth and fragrance that awaken the palate.
Ingredients for Golden Lobster Medallions
To make this luxurious yet approachable dish, you’ll need the following:
Lobster Medallions:
- 2 lobster tails (8 oz each), shells removed and meat sliced into 1-inch medallions
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
Garlic Herb Butter:
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, finely minced
- 1 teaspoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh chives
- Pinch of red pepper flakes (optional for a hint of heat)
For Garnish:
- Lemon wedges
- Fresh herbs (parsley, thyme, or microgreens)
- Extra melted butter for drizzling
How to Prepare Lobster Medallions in Garlic Herb Butter
1. Prepare the Lobster
Start by removing the lobster tails from their shells. Use kitchen shears to cut along the top of the shell, then gently pull out the tail meat. Rinse lightly under cold water and pat dry with paper towels. Slice each tail crosswise into 1-inch medallions.
🔪 Chef’s Tip: A firm, clean cut ensures even cooking and elegant presentation.
Season the medallions lightly with salt and pepper.
2. Sear the Lobster Medallions
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot and shimmering, add the lobster medallions in a single layer, without crowding.
Sear for 1–2 minutes per side, until they develop a light golden crust and turn opaque. Remove the medallions and set aside on a warm plate.
3. Create the Aromatic Garlic Herb Butter
Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds, until fragrant (do not brown the garlic).
Stir in lemon zest, lemon juice, parsley, thyme, chives, and a pinch of red pepper flakes (if using). Simmer gently for 1–2 minutes, allowing the flavors to marry.
4. Return Lobster to the Pan
Add the seared lobster medallions back into the skillet. Spoon the butter sauce over them repeatedly, basting for 1–2 minutes, just to warm them through and coat them completely with the herbaceous, buttery glaze.
Serving Suggestions
Plate the golden lobster medallions artfully over:
- A bed of buttery mashed potatoes
- Creamy parmesan risotto
- Lightly sautéed baby spinach or asparagus
- Or alongside fresh linguine tossed in olive oil and lemon
Drizzle remaining garlic herb butter from the pan over the top, then finish with a sprinkle of herbs and fresh lemon wedges on the side.
Nutritional Information (Per Serving)
- Calories: 410 kcal
- Protein: 28g
- Fat: 33g
- Carbohydrates: 2g
- Fiber: 0g
Expert Tips for the Best Lobster Medallions
- Use fresh or high-quality frozen lobster tails. If frozen, thaw in the fridge overnight and pat dry before slicing.
- Don’t overcook. Lobster becomes rubbery if cooked too long. Remove from heat as soon as it turns opaque.
- Butter quality matters. Use unsalted, high-fat European-style butter for richer flavor.
- Customize your herbs. Add tarragon for an anise note or dill for a brighter seafood pairing.
- Serve immediately. This dish is best hot and freshly basted in butter.
Frequently Asked Questions
Can I use whole lobster instead of tails?
Yes, though lobster tails are more convenient. If using whole lobster, extract the meat from claws and tails, and cut it into chunks or medallions.
Is this recipe keto-friendly?
Absolutely. It’s low in carbs and high in healthy fats and protein, perfect for a ketogenic lifestyle.
Can I make this ahead of time?
It’s best served fresh, but you can prep the herb butter in advance and store it refrigerated for up to 3 days.
