Lobster Tail Scampi

This garlic butter lobster tail scampi is the ultimate seafood recipe! Featuring perfectly seared lobster tails in a rich, buttery garlic sauce with lemon and herbs, this elegant Italian-American holiday dish is perfect for any special occasion, date night, or celebration. This restaurant-quality recipe is surprisingly easy to make and delivers impressive results that will wow your guests every time.

Why You’ll Love This Recipe:
✓ Restaurant-quality results at home
✓ Ready in just 20 minutes
✓ Simple ingredients with incredible flavor
✓ Elegant presentation for special occasions
✓ Works as appetizer or main course

Ingredients

For the Lobster:
4 Uncle G’s lobster tails, split lengthwise
3 tablespoons Uncle G’s olive oil
4 tablespoons butter
Fresh ground black pepper to taste

For the Scampi Sauce:
6 cloves garlic, finely chopped
½ teaspoon crushed red pepper flakes
¼ cup fresh lemon juice (about 2 lemons)
1 teaspoon dried oregano
¼ cup fresh parsley, chopped
Optional: ¼ cup white wine

Instructions

Prepare the Lobster Tails: Using kitchen shears, carefully split each lobster tail lengthwise through the shell and meat, stopping before you reach the tail fin. Gently open the shells to expose the meat. Pat the lobster meat dry with paper towels – this ensures better caramelization when searing.
Sear the Lobster: Heat 3 tablespoons of olive oil in a large skillet or sauté pan over medium-high heat until shimmering. Carefully place the lobster tails shell-side down in the hot oil. This is crucial – starting shell-side down protects the delicate meat and allows the shells to develop that beautiful orange-red color. Sear for 3-4 minutes until the shells turn slightly orange and the exposed meat begins to caramelize around the edges. Remove the lobster tails from the pan and set aside on a plate.

Create the Scampi Sauce: Reduce the heat to medium and add 4 tablespoons of butter to the same pan, letting it melt and foam. Add the finely chopped garlic and crushed red pepper flakes, stirring constantly for about 1 minute until the garlic becomes fragrant but not browned – burned garlic will make the sauce bitter. Pour in the fresh lemon juice, dried oregano, and white wine if using. Let the sauce simmer for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly. You’ll know it’s ready when you can no longer smell the raw wine.

Finish Cooking the Lobster: Return the lobster tails to the pan, this time placing them flesh-side down into the bubbling scampi sauce. Season generously with fresh ground black pepper. Cook for 4-5 minutes, spooning the sauce over the shells occasionally, until the shells turn a vibrant bright red and the meat becomes opaque and firm to the touch. Don’t overcook – lobster should reach an internal temperature of 140°F for perfect texture.

Add Fresh Herbs: Remove the pan from heat and sprinkle the fresh chopped parsley over the lobster tails and sauce. The residual heat will release the parsley’s aromatic oils and brighten the entire dish.

Plate and Serve: Transfer the lobster tails to serving plates or a beautiful platter. Pour the rich scampi sauce generously over each tail, making sure to get plenty of those golden garlic bits. Serve immediately with crusty Italian bread for soaking up the sauce, or over a bed of pasta or linguine for a complete meal. Garnish with lemon wedges and extra fresh parsley if desired.

Recipe Notes & Tips

Choosing Fresh Lobster Tails: At Uncle Giuseppe’s Marketplace, we source the freshest cold-water lobster tails available. Look for tails that are firm to the touch with intact, glossy shells. Cold-water lobster tails (from Maine, Canada, or the North Atlantic) offer superior flavor and texture compared to warm-water varieties. If purchasing Uncle G’s frozen lobster tails, thaw them overnight in the refrigerator for best results. A 6-8 oz tail per person is perfect for a main course, while 4-6 oz tails work well as appetizers.
About the Feast of the Seven Fishes:
The Feast of the Seven Fishes (La Vigilia or Festa dei Sette Pesci) is a beloved Italian-American Christmas Eve tradition featuring seven different seafood dishes. This beautiful custom originated in Southern Italy and symbolizes the seven sacraments or the wait for the birth of baby Jesus. Families gather for this meatless feast that can include dishes like baccalà (salt cod), calamari, shrimp scampi, clams, mussels, and of course, luxurious lobster! This lobster tail scampi brings elegance and tradition to your holiday table while honoring Italian heritage.
Don’t Overcook the Lobster: Overcooked lobster becomes rubbery and tough. The meat should be opaque and white throughout, with an internal temperature of 140°F. When properly cooked, the texture should be tender and slightly springy. Use a meat thermometer for accuracy, or look for the meat to turn from translucent to opaque white.
Garlic Tips: Fresh garlic is essential for authentic scampi flavor. Mince it finely so it distributes evenly through the sauce. Watch it carefully when sautéing – garlic burns quickly and becomes bitter. If your garlic starts to brown too fast, reduce the heat immediately.
Wine Substitution: If you prefer not to use wine, substitute with additional lemon juice, seafood stock, or chicken broth. The wine adds depth and helps deglaze the pan, but the recipe is still delicious without it.
Serving Suggestions: This versatile dish works beautifully as part of your Feast of Seven Fishes spread, as a romantic date-night dinner, or as an impressive main course for any special occasion. Serve with crusty Italian bread, over Uncle G’s angel hair pasta or linguine, alongside roasted vegetables, or with a simple arugula salad dressed with lemon vinaigrette.
Butter Variations: For extra richness, try using European-style butter with higher fat content. You can also make this with clarified butter (ghee) which has a higher smoke point and won’t burn as easily.

Storage Instructions

Refrigerator: Store leftover lobster and sauce separately in airtight containers for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of butter or white wine to refresh the sauce. Be careful not to overcook during reheating.
Freezer: Cooked lobster doesn’t freeze well as it becomes rubbery and loses its delicate texture. This dish is best enjoyed fresh.
Best Practices: Lobster tail scampi is best served immediately after cooking for optimal flavor and texture. The sauce may separate if stored, but can be whisked back together during reheating.

Perfect For These Occasions

• New Year’s Eve celebration
• Valentine’s Day romantic dinner
• Anniversary dinners
• Date night at home
• Italian-American holiday traditions
• Special occasion entertaining
• Birthday celebrations
• Seafood lovers’ gatherings
• Feast of the Seven Fishes (Christmas Eve)
• Christmas Day seafood feast

Frequently Asked Questions

Can I use Uncle G’s frozen lobster tails?
Yes! Frozen lobster tails work perfectly for this recipe. Thaw them overnight in the refrigerator, or if you’re short on time, seal them in a plastic bag and submerge in cold water for 30-60 minutes. Never thaw at room temperature or in warm water, as this affects the texture.
How do I know when lobster is cooked?
Perfectly cooked lobster meat is opaque white (not translucent) and reaches an internal temperature of 140°F. The shells will be bright red, and the meat should be firm but tender, not rubbery. Insert a meat thermometer into the thickest part of the tail to check.
Can I make this without wine?
Absolutely! Simply omit the wine and use extra lemon juice, seafood stock, or chicken broth. The dish will still be delicious – the wine adds depth but isn’t essential.
What should I serve with lobster tail scampi?
This dish pairs beautifully with crusty Italian bread, angel hair pasta, linguine, risotto, roasted asparagus, garlic mashed potatoes, or a simple mixed green salad. For the Feast of Seven Fishes, serve alongside other seafood dishes like calamari, clams, and baccalà.
Can I prep anything ahead of time?
You can split the lobster tails, chop the garlic and parsley, and measure out all ingredients up to 4 hours ahead. Store everything covered in the refrigerator, then bring to room temperature before cooking. The actual cooking should be done just before serving for best results.
What wine pairs with lobster scampi?
White wines work best – try Pinot Grigio, Sauvignon Blanc, Chardonnay, or a crisp Italian Verdicchio. For red wine lovers, a light Pinot Noir can work. Sparkling wines like Prosecco are also excellent choices.
What is the Feast of the Seven Fishes?
The Feast of the Seven Fishes (La Vigilia) is an Italian-American Christmas Eve tradition featuring seven different seafood dishes. Originating in Southern Italy, this meatless feast honors Catholic traditions of abstaining from meat before Christmas. The number seven may represent the seven sacraments, seven days of creation, or simply be a lucky number. Lobster tail scampi is a luxurious addition to this celebration.

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