Microwave Lobster Tail with Compound Butter, Tomato Confit, and Corn on the Cob
This quick microwave lobster tail recipe delivers buttery, melt‑in‑your‑mouth seafood in just a few minutes. A homemade compound butter adds a burst of herbaceous flavor, while a speedy tomato confit provides deep, sweet tomato notes. Paired with perfectly steamed corn, it’s a simple yet elegant summer dinner.
Maker: Dean Allen Sheremet
From: Instagram(view original)
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Lobster Tail
- 2 lobster tail
- 1 4/5 oz unsalted butter
- 1 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1 clove garlic
Compound Butter
- 1 4/5 oz unsalted butter
- 1 tbsp fresh parsley
- 1 tbsp fresh thyme
- 1 clove garlic
Tomato Confit
- 7 1/10 oz tomatoes
- 1 tbsp olive oil
Corn on the Cob
- 2 corn on the cob
Instructions
- 1Preheat the microwave to high power.
- 2Place the lobster tails in their shells on a microwave‑safe plate, brush each with a tablespoon of melted butter, and sprinkle with chopped parsley, thyme, and minced garlic.
- 3Microwave the lobster tails for 3 minutes, or until the meat is opaque and the shell is slightly blistered.
- 4While the lobster cooks, combine the tomatoes and olive oil in a small saucepan and simmer over low heat for 10 minutes, stirring occasionally, until the tomatoes are soft and the mixture has thickened into a confit.
- 5Steam the corn on the cob in the microwave for 4 minutes, or until tender.
- 6Serve the lobster tails immediately, topped with a dollop of compound butter and a spoonful of tomato confit, accompanied by the steamed corn.
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Frequently asked questions
- How long does it take to make Microwave Lobster Tail with Compound Butter, Tomato Confit, and Corn on the Cob?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Microwave Lobster Tail with Compound Butter, Tomato Confit, and Corn on the Cob recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Microwave Lobster Tail with Compound Butter, Tomato Confit, and Corn on the Cob recipe come from?
- It was shared by Dean Allen Sheremet on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.