Broiled Lobster New York Restaurant Style Food

THE BEST LOBSTER TAIL RECIPE EVER!

Steps:

• Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
• In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each lobster tail.
• Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.

PERFECT LOBSTER TAILS

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

BROILED LOBSTER

Steps:

• Bring a large pot of water to a boil. Prepare an ice-water bath. Generously salt boiling water and return to a boil. Plunge lobsters headfirst into boiling water and cook for 5 minutes; immediately transfer to ice-water bath to cool.
• Meanwhile, preheat broiler. In a small bowl, mix together butter, parsley, chives, and 1/2 teaspoon salt; set aside.
• With a large knife, cut cooled lobsters in half lengthwise. Place cut side up on a baking sheet and brush cut side with butter mixture.
• Transfer to broiler and broil until lobsters are golden brown and cooked through, 6 to 8 minutes. Sprinkle with sea salt and serve immediately with lemon wedges.