Lobster tails conjure up an image of the fancy seafood simmering away in butter and white wine, taking in the flavors of thyme and rosemary as it cooks. Buttery and decadent, lobster tails are definitely worthy of the lengthy time it takes to poach them. However, sometimes a few minutes in the air fryer are all you need for delicious lobster tails.
Thanks to the intense heat of the air fryer, it cooks lobster tails quickly, all while maintaining the juicy, tender taste of the meat. Preheat the air fryer to 380 degrees Fahrenheit so the tails can cook within seven minutes or so. While the air fryer is preheating, butterfly the lobster tail and heat minced garlic, butter, lemon zest, parsley, and rosemary in a pan.
Once the aromatics begin to sizzle, strain out the butter and brush it onto the lobster. When the shell is bright red and the meat is white and opaque, you can take the lobster tails out of the air fryer. Add a squeeze of lemon juice to the garlic butter, as well as a dash of salt and pepper, and enjoy.
Read more: 15 Different Ways To Cook Fish
Tips For Making Lobster Tails In The Air Fryer
To ensure that your lobster is juicy and tender, rather than chewy and tough, thaw it before cooking. You can leave it in the refrigerator overnight or place it in a bag and submerge it in cold water for around an hour.
Basting lobster tails as they cook provides them with flavor and moisture; however, you can marinate them for a deeper impact. Whisk olive oil, salt, pepper, paprika, lemon zest, thyme, and garlic powder and pour it into a plastic bag. Add the thawed lobster tails inside and give it a good shake, allowing all the flavors to seep into the lobster. Leave it in the fridge for 20 to 30 minutes and then air fry them.
Serve the lobster with equally buttery buttermilk biscuits with cheddar and parmesan and garlic mashed potatoes. For a side that truly matches the luxurious taste of lobster, make gourmet mac and cheese, complete with truffle oil, gruyere cheese, and a panko topping made with brown butter.
Read the original article on Tasting Table.