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Lobster night just got a makeover. These Chimichurri Lobster Tails bring all the buttery indulgence you want—with a punchy, garlicky twist that cuts right through the richness.
Fresh herbs, a splash of vinegar, and just enough heat make this feel luxe without being fussy. Pair it with wine, candles, or just your favorite sweatpants. No judgment.
Butter and Heat Belong Together
Chimichurri Lobster Tails aren’t here to whisper. Every bite melts just a little. The lobster turns tender under heat, soaking up that silky chimichurri butter like it was waiting for it. There’s depth from the garlic, a slow burn from the chili, and the kind of balance that makes you pause between bites—just for a second. Nothing loud, nothing forced. Just slow, quiet luxury served straight from the oven.
Small List, Big Impact
There’s not much to it—just a few simple ingredients that, together, hit all the right notes. Every one of them shows up for a reason.
- Lobster tails – Delicate, sweet, and made to soak up every drop of sauce.
- Garlic and red chili – A slow build of heat with just the right bite.
- Fresh parsley – Bright, clean, and essential for that chimichurri depth.
- Red wine vinegar – Cuts through the richness like a whisper.
- Butter – Creamy, soft, and ready to wrap around every bite.
Note: Find the full list of ingredients and measurements in the Recipe Card.
Every Step, Every Drop
No rush, no fuss. Just a few simple moves to get you from raw tails to something that feels like you ordered it at your favorite dinner spot.
- Chop and mix. Finely chop the parsley, garlic, and red chili. Stir them into the olive oil, vinegar, and oregano. Let it all sit while the flavors start getting cozy.
- Melt and swirl. Melt the butter gently—just until soft and creamy, not fully liquid. Stir it into the chimichurri until everything comes together into one silky mix.
- Prep the tails. Slice each lobster tail lengthwise and lay them in an oven-safe dish, shell-side down, ready to catch all that flavor.
- Brush and coat. Generously brush the chimichurri butter over the lobster meat. Every curve, every edge—don’t hold back.
- Broil. Bake it for 10 minutes, until the meat turns opaque and tender. The sauce will bubble slightly, and the tops will glisten just enough.
- Finish with more butter. Right before serving, spoon over the leftover chimichurri butter while the tails are still hot. Watch it melt right into the grooves.
You don’t need much—just a few sides that let the lobster shine. Lemon herb roasted potatoes bring a golden, citrusy crunch that pairs beautifully with the sauce. Grilled Asparagus keeps things sharp and salty. Avocado Tomato Corn Salad adds a soft, juicy contrast that cools everything down. And if you’re the type to spoon extra sauce on everything, keep a bowl of Authentic Chimichurri on the table—it’s never too much.
FAQs
Yes—just thaw them completely in the fridge before cooking. Pat them dry to help the butter cling better.
Absolutely. It gets even better after a few hours in the fridge. Just bring it to room temp before serving so the butter melts smoothly.
If visible, yes. Just run a small knife along the meat and pull it out—it’s quick and worth doing.
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Chimichurri Lobster Tails Recipe
Ingredients
- 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
- Finely chop the fresh parsley, garlic, and red chili. This ensures a vibrant and flavourful base for your chimichurri.
- Combine the chopped ingredients with olive oil, red wine vinegar, and oregano. Stir well to create a consistent sauce.
- 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.
- 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.
- take the lobsters tails and cut them in half lengthwise. Place them in a oven-safe dish.
- Generously brush your chimichurri-infused butter over the lobsters tails.
- 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.
- Add a couple of tablespoons of your leftover chimichurri butter over your lobster tails to serve.
Notes
If you like a bold garlic presence, go with 4 cloves. Prefer it softer? Start with 2, let the chimichurri sit for a few minutes, then taste. You can always add more—but you can’t take it out. Letting the chimichurri rest (even just 30 minutes) makes a huge difference. The flavors round out, the garlic mellows, and the sauce gets better with time. Leftover chimichurri keeps well in the fridge for up to 5 days. Use it on steak, chicken, or roasted veggies—you’ll want to drizzle it on everything.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
