Broiled Lobster Tails For 2 Food

BROILED LOBSTER TAILS RECIPE + HOW TO BUTTERFLY LOBSTER (VIDEO)

Steps:

• Place lobster tails shell-side up with the tail end away from you. Cut through the top of the shell Snipping through the shell and top portion of the meat as you go. Stop at the base of the tail.
• Flip the tail over to the see-through side and crack the ribs using both thumbs down the center. This helps open the shell. Remove and discard the vein if you see one.
• Carefully run your thumbs down the sides of the meat to loosen it from the shell (CAREFUL! Those shells can be sharp!). Lift the meat from the shell, keeping it attached at the base then press the shell together underneath and set the lobster meat back over the top, opening up the meat to butterfly the tails. Butterfly remaining tails and transfer to a casserole dish.
• Preheat oven to Broil on high heat with rack in the center of the oven. Place the rack so the top meaty portion of the lobster tails is about 6" away from the top heating element.
• In a small mixing bowl, combine the marinade ingredients: 1 Tbsp parsley, 2 pressed garlic cloves, 1 tsp dijon mustard, 1/4 tsp salt, pinch black pepper, 1 1/2 Tbsp lemon juice and 1 1/2 Tbsp olive oil. Stir to combine then spoon it all over the lobster tails. Dot the top of lobster tails with 2 Tbsp of butter.
• Arrange lobsters in a rimmed oven-safe casserole and place under the preheated oven broiler to broil 10-11 minutes or according to the lobster tail size chart below. The finished lobster should be white and opaque in the center and register at least 145˚F on an instant read thermometer.
• As soon as lobster tails come out of the oven, transfer to a serving platter. Pour drippings from the pan into a small saucepan over medium heat. Melt in 2 Tbsp butter and remove from heat just as soon as the mixture starts simmering. Spoon the lobster butter sauce over the tails and serve. You can also serve the sauce in ramekins on the side for dipping.

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 TAILS

Steps:

• Preheat the broiler.
• Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
• Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

HOW TO BROIL A LOBSTER TAIL

Steps:

• Line a broiler pan with foil pressing it into the grooves of the pan.
• Cut a line down the center of the top of the shell (not the underside of shell), stopping just before the tail fins.
• Pull shell apart leaving it intact, and gently pull lobster meat out, cradling it on top of the now opened shell.
• Using a sharp knife, make a small slit down the top of the meat and spread it by running your finger through the lobster meat.
• Fill crevice with butter, then sprinkle with garlic salt, pepper and paprika.
• Broil 3-4 inches from heat for approximately 1 minute per ounce.
• (ie: a 4 oz tail would take about 4 minutes).
• Watch carefully.

THE BEST BROILED LOBSTER TAIL RECIPE (FAST & EASY)

Steps:

• If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
• Preheat the oven to Broil (500 degrees F or 260 degrees C). Rinse the defrosted lobster shells. Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
• Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet.
• In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
• Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil for 10-ounce lobster tails for 10 minutes.)

BROILED LOBSTER TAILS FOR 2

Steps:

• In large saucepan, heat water and salt to boiling.
• Add frozen lobster tails; heat to boiling.
• Reduce heat; cover and simmer until done, about 12 minutes.
• Drain.
• Wearing a clean oven mitt or using a potholder, hold and cut down sides of lobster tails with kitchen scissors to remove thin undershell covering the meat.
• To prevent tails from curling, insert long metal skewer from meat side through tail to shell side, then back through shell and meat at opposite end.
• Set oven control at broil and/or 550 degrees.
• Place tails meat side up on rack in broiler pan, brush with butter.
• Broil with tops 3 inches from heat 2 to 3 minutes. Alternatively, they can be placed over a hot grill/barbecue for 2-3 minutes.
• Serve with Lemon Butter.
• Lemon Butter:.
• 1/2 cup butter.
• 1 tablespoon lemon juice.
• 1 tablespoon snipped parsley.
• 1/4 teaspoon hot sauce.
• Melt butter, add remaining ingredients.