Lobster Tails
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Butterflying lobster tails ensures even cooking in the air fryer. The shell acts as a natural rack, and the open shape prevents the center from staying cold. Check out this page for the full recipe and directions.
Ingredients
- 2 to 4 lobster tails (4 to 6 oz each)
- 2 tablespoons butter, melted
- 1 clove garlic, minced
- Lemon juice
- Salt
- Kitchen shears
Season it upPairs with Simple Salt & Pepper, Herbed Garlic Butter, Lemon Herb, or Old Bay ClassicSee all seasonings →
Steps
- 01Using kitchen shears, cut down the center of the top shell from the wide end toward the tail fan. Don't cut the tail fan or the bottom membrane.
- 02Carefully pry the shell open and lift the meat to rest on top of the shell, keeping it attached at the tail fan. This is called "butterflying" the tail.
- 03Mix the melted butter with garlic, lemon juice, and salt. Brush generously on the exposed meat.
- 04Ready for the air fryer.
Butterflying the tail isn't just for looks. It ensures the meat cooks evenly because it's no longer curled inside the shell where the center stays cold. The shell underneath acts as a natural rack that keeps the meat off the basket and prevents sticking.
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How to Air Fry It
- 01Preheat the air fryer to 380°F (193°C).
- 02Using kitchen shears, cut down the top of the lobster shell.
- 03Carefully lift the meat to rest on top of the shell.
- 04Brush the meat generously with seasoned butter or oil.
- 05Place the tails meat-side up in the basket.
- 06Cook for 6-8 minutes until the meat is opaque and firm.
- 07Serve immediately with extra melted butter.
Recipe Notes
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Season it up
Pairs well
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