The Regal 12–14 oz Tail: Michelin-Worthy, Home-Cook Simple
The 12–14 oz Regal lobster tail is the sweet spot between indulgence and perfection. Large, meaty, and tender — but only if cooked just right.
Here are 3 Michelin-inspired (yet dummy-proof) ways to make your Regal tails shine:
Butter-Poached Lobster with Champagne Beurre Blanc
- Melt clarified butter in a saucepan. Keep at 160–180°F (low heat).
- Submerge tail meat (out of shell works best).
- Poach gently for 10–12 minutes, until flesh is opaque and firm.
- Serve with Champagne beurre blanc (shallots + champagne reduced, whisk in cold butter).
Chef’s Tip: Use a thermometer. Over 180°F = tough lobster.
Grilled Regal Tails with Smoked Paprika & Brown Butter
- Preheat grill to 375–400°F (medium heat).
- Split tails lengthwise. Brush with olive oil, garlic, smoked paprika.
- Place meat-side down for 4–5 minutes until lightly charred.
- Flip shell-side down, baste with brown butter. Cook another 5–6 minutes.
- Rest 2 minutes before serving.
Chef’s Tip: Keep flames low — you want even heat, not scorch.
Lobster Thermidor (Regal Edition)
- Steam or parboil tails for 5–6 minutes — just enough to loosen meat.
- Remove meat, chop coarsely.
- Sauté with shallots, mushrooms, splash of brandy, Dijon mustard, and cream.
- Stuff mixture back into shells, top with Gruyère.
- Broil on high for 3–4 minutes until bubbling and golden.
Chef’s Tip: Slightly undercook during steaming — the broil finishes the job.