Butterflied Lobster Tails Food

BUTTERFLIED LOBSTER TAILS

Butterflied Lobster Tails image

Butterflying lobster tails is a presentation common in restaurants. It is a little more complex method of cooking a lobster tail but it is well worth the effort for this spectacular presentation.

Provided by Renee Redman

Categories Lobster

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

32 ounces lobster tails
1/2 cup butter
1/2 teaspoon paprika
1 teaspoon garlic powder
2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon white pepper

Steps:

Defrost the lobster tails.
Preheat the oven to 450 degrees.
Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!

Nutrition Facts : Calories 463, Fat 26.5, SaturatedFat 15.1, Cholesterol 219.7, Sodium 1185.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 47.2

GRILLED LOBSTER TAILS WITH HERB BUTTER

Grilled Lobster Tails with Herb Butter image

Slather the Neelys' recipe for Grilled Lobster Tails with Herb Butter, a homemade blend of chopped chives, tarragon and garlic from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 stick salted butter, at room temperature
2 tablespoons chopped chives
1 tablespoon chopped tarragon leaves
1 clove garlic, minced
Dash hot sauce
Freshly ground black pepper
4 (7-ounce) lobster tails
Olive oil
Kosher salt
Lemon wedges, for garnish
Chive sprigs

Steps:

Preheat your grill to direct medium-high heat.
In a small bowl blend butter, chives, tarragon, minced garlic, hot sauce, and black pepper with a rubber spatula. Blend thoroughly. Cover with plastic wrap and reserve.
Using kitchen shears, butterfly the lobster tails straight down the middle of the softer underside of the shell. Cut the meat down the center without cutting all the way through. Insert a metal skewer down the lobster tail so the tail stands straight. Brush the tails with olive oil and season with salt, to taste.
Grill lobsters cut side down over medium high heat about 5 minutes, until the shells are bright in color. Turn the tails over and spoon a generous tablespoon of herbed butter onto the butterflied meat. Grill for another 4 minutes, or until the lobster meat is an opaque white color.
Remove lobster tails from the grill and serve with more herb butter and lemon wedges. Garnish with chive sprigs.

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