Orange Lobster Tail

O! M! G! This was WOW! Felt like royalty tonight!! Purchased a 6pk lobster from Costco and used 3 for this recipe. Didn’t have an orange to juice so used close to 1 TBLS orange juice concentrate to 1 c water. Prepared in advance to making recipe. I also minced 2 garlic cloves and added for a minute after butter was melted aka “browning” before adding the OJ. While I didn’t, I wish I had: be sure to pre-cut down the middle of the lobster tails before adding to the pan! Oui! ‍♀️ Then – slightly pull apart. Doing once the lobster is cooked makes eating a bit of a challenge. Overall; exceptional, phenomenal and amazing recipe! The orange simmer really does change this up from other lobster recipes I’ve tried. 10 stars brandonddavis!

Very nice flavor. I added the garlic, like others recommended. Maybe my new go-to way of cooking lobster.

Very easy, I added garlic and doubled the sauce and served over thin spaghetti. Delicious!!

Perfect recipe for New Year’s Day Brunch! The orange lobster soup, I cooled it, scraped the butter off the top, used it to fry some shrimp, then reduced the liquid, added some sugars continued to reduce, added a Tbsp corn starch to thicken the reduction, then tossed the shrimp in it. I used the orange lobster broth to cook some rice. I added a pinch of sea salt to both. Sailor Approved!

Well, I must say that I used previously cooked lobster, so getting the timing just right to warm up but not over cook the lobster didn’t fair well. I did add garlic to the recipe which helped. The better half liked it, but the lobster meat was just too tough (my fault). Even with that, while the sauce was good, it just didn’t infuse into the lobster.

This is an outstanding basic recipe. To the reviewer who asked if the tails needed to be cut, I’d say “Yes.” I cut the soft abdominal shell away and I thought that they absorbed more flavor that way and were much easier to eat. Secondly, I followed other reviewers’ suggestions about adding garlic. And because I can’t help but tweak a recipe to my own taste, I also added 1 tsp. Sriracha sauce. Finally, I steamed them, covered for 10 minutes; removed the pan from the heat and let them steep for another 5 minutes. They emerged very tender and flavorful. My husband raved about them.

Everybody raved! I replaced the wine with broth. Cooked them for 10-11 minutes. My husband said it was better than the lobster he ate at a business dinner last week.

Excellent!

This is a Valentines delight ! Easy to make, I added garlic . I had 4 oz so I only steamed for 10 minutes. I will most definitely be making this again

I can’t believe it. It st is so easy and delicious. I would not recommend using unsalted butter. You need the salt in the butter. It was fantastic. I didn’t even use fresh squeezed OJ. I tried it with straight OJ from the container and also Tampico (a Sunny-D) type thing and both were fantastic.

Cooked way too long. Lobsters ended up tough. Next time would take out after maybe ten minutes; definitely not fifteen.

I added green onion and garlic to my butter then I doubled the butter, wine and oj to have more dipping sauce. I had 3 tails, 5 shrimp and 5 large scallops all put in at the same time then covered and simmered it for about 35 minutes and it was perfect! I will make this over and over again.

This was the very best tasting lobster I’ve ever tried.

Do you have to cut the tops of the lobster like you do when they are broiled or grilled?

This was so easy and delicious! Like the reviewers suggested, I added 2 cloves of minced garlic to the butter.

I followed the reviewers suggestions and sauteed a large clove of garlic in the butter prior to adding juice and wine. Likewise, I followed the suggestion to reduce the cooking liquid by half to use as a sauce. Freaking AMAZING. This is something you’d see in a Michelin restaurant.

Awesome recipe. Added a couple of cloves of minced garlic and reduced the sauce by half as suggeted in the other reviews.

This was so good! I made it without the wine and it was so good! I can only imagine how good it would have been with the wine.

This was really great. So often lobster cooking methods result in tough lobster. This was tender and succulent. To the sauce, I had added two chopped garlic cloves and a spring of parsley. As another reviewer suggested, I boiled down the cooking liquid and it was a nice dipping sauce.

made this for Valentine’s Day. took the whole 15 min. the lobster itself didn’t absorb much of the flavor, but we kept it on the stove after we pulled out the lobsters and it made for a great dipping sauce.

I also sauted minced garlic in butter before adding orange juice and wine and it was awesome