Enjoy these succulent and air fryer spicy lobster tails at home in just 20 minutes. This recipe is super easy to make where the lobster meat is brushed with a luscious, chili garlic butter. Bon Appetit!
Equipment
- 1 saucepan
- 1 Air Fryer
- 1 Kitchen shears
Ingredients
- 2 lobster tails
- 4 tablespoons of butter
- ½ tablespoon lemon zest
- 1 cloves garlic
- Salt and pepper to taste
- ¼ teaspoon Mexican chilli powder
- ½ tablespoon fresh parsley, chopped
Instructions
- Thaw out frozen Lobster PEI tails.
- Using kitchen shears, cut all the way to, not through the bottom of the lobster shell. Cut in a straight line along the middle of the shell. Do not cut through the end of the tail.
- Flip the tail over to the see-through side and crack the ribs using your thumbs down the center. This is to help open the shell.
- If you see the vein, remove and discard.
- Separate the meat from two sides of the shell.
- Lift meat up and out from inside the shell.
- Press the two sides of the shell together and place the meat over the seam where the two shells meet.
- In a small saucepan, melt butter over medium heat.
- Add lemon zest, garlic, salt, pepper and Mexican chili powder.
- Stir and cook for about a minute.
- Transfer the mixture into a small bowl.
- Brush mixture over lobster tails.
- Place the tails in the air fryer basket and air fry at 380 F for 5 – 7 minutes.
- At the 3-minute time point, you can brush more of the mixture onto the tails while in the air fryer.
- Cook until lobster meat is white and no longer translucent in the middle.
- Serve with parsley and lemon wedges.
