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Benny’s Bites: Lobster Tails

Benny’s Bites: Lobster Tails

Benny Castro is the executive chef and owner of Basque Tapas Bar in Piermont, New York.

Recipe of the Month

Baby Lobster Tails

With Garlic Sauce

Servings: 2
5-7 mins


  • 2-3oz Frozen lobster tails - cut in half
  • Spanish Pimenton - also known as Paprika (sweet)
  • Olive oil
  • Garlic - thinly sliced
  • White wine
  • Mild hot sauce
  • Kosher salt
  • You can do these with larger tails if you prefer (just remember cooking time will be longer).
  • Make sure you fully defrost the lobster tails and use caution when placing them in hot oil. Add salt to your taste.


  1. In a sauté pan or low pot add olive oil and place on stove over a medium heat.
  2. Once the oil is hot add your cut lobster tails…shell side down first. After a minute or two sprinkle a light dusting of Spanish paprika over the cut side, a pinch of salt and add garlic slices, turn tails over to cut side on the pan so it can cook.
  3. While cooking add a teaspoon or two of mild hot pepper sauce and white wine. Stir and turn the tails until fully cooked (should take no more than 4-5 minutes to fully cook).
  4. Buen Provecho.
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