Broiled Garlic Lemon Butter Lobster Tail with Vermicelli Salad & Chili Vinaigrette

June 04, 2021

Broiled Garlic Lemon Butter Lobster Tail with Vermicelli Salad & Chili Vinaigrette

Recipe: Broiled Garlic Lemon Butter Lobster Tail with Vermicelli Salad & Chili Vinaigrette

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time:  30 Minutes 

Cook Time:  20 Minutes

Makes:  4-6 Servings for the Salad, 4 Servings of Lobster Tail

I love to combine unique flavors together to make one good dish. With the tender and flavorful lobster tail and the refreshing and herby salad, these two combined are a match made in heaven! 


Lobster Tails:

  • 4 Lobster Tails (you can keep the lobsters in the shell partly or take out fully)
  • ½ Cup of Butter (I chose vegan butter)
  • 3 Cloves Garlic (minced)
  • 1 Tbsp Lemon Juice
  • A pinch of Salt and Pepper

Chili Vinaigrette:

  • ⅓ Cup Rice Wine Vinegar
  • 3 Tbsp Honey
  • 1 ½ Tbsp Fish Sauce (I chose vegan fish sauce)
  • 1 Tsp Chili Flakes
  • ½ Cup Red Onion (thinly sliced)
  • 2 Garlic Cloves (minced)


  • 4-5 Ounces Rice Vermicelli Noodles (cooked)
  • 2 Cups Julienned Carrots
  • 2 Cups Julienned Cucumber
  • 1 Cup Fresh Cilantro (chopped)
  • 1 Cup Fresh Basil (chopped)
  • 1 Cup Hamama Microgreens of your choice
  • 1 Cup Fresh Parsley (chopped)
  • 1 Cup Fresh Mint (chopped)
  • 1 Cup Roasted Peanuts (crushed and whole)
  • 2 Tbsp Olive Oil


  1. Start with the Chili Vinaigrette. Place the ingredients in a small saucepan and simmer for 5 minutes stirring occasionally. Once ready, place in a container in the fridge to cool.
  2. Next cook the vermicelli noodles according to directions and drain the water, and let cool once done.
  3. You will then want to take your salad ingredients and add them to a medium sized bowl. Add in the noodles, the chili vinaigrette, stir to combine and place into the fridge until ready to eat.
  4. Lastly, get the oven ready on a low broil. 
  5. Add in a small bowl your melted butter, lemon and garlic and stir to combine. 
  6. In an oven safe dish add your lobster tails and pour over the buttery mixture so each is coated. Add salt and pepper lightly to the top of each.
  7. Broil for 5-10 minutes or until it seems done to you and in between cooking you can add more of the buttery goodness that is falling off on top of the lobster one more time before being done. The lobster should be white opaque when ready. 
  8. With everything ready to go, dish up your salad and top with roasted peanuts and microgreens and add a side of lobster tail. Take a bite of lobster with each bite of salad and you will be in heaven!! Enjoy!

Make this recipe today!

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