PERFECT LOBSTER TAILS
We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
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).
BUTTERFLIED LOBSTER TAILS
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
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
BARBECUED LOBSTER TAILS
Make and share this Barbecued Lobster Tails recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 22m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Split the tails lengthwise with a large knife.
- Thoroughly mix all the other ingredients.
- Brush meat side of tail with marinade.
- Place the tails meat side down over medium coals and grill for 5-6 minutes.
- Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
- Do not overcook- lobster is done when it is opaque and firm to the touch.
- Serve with drawn butter and hunks of fresh lemon.
- Drool.
CUBAN LOBSTER TAILS
Make and share this Cuban Lobster Tails recipe from Food.com.
Provided by Diana Adcock
Categories Lobster
Time 12m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Grill.
- In a blender combine the lemon juice, orange juice, orange zest, chipotle and adodo sauce, brown sugar and salt.
- Puree until smooth.
- With motor running slowly add oil.
- Puree for 2 minutes.
- Pour into a bowl and set aside.
- Take a sharp knife and cut lobster tails in half lengthwise.
- Brush sauce on meat.
- Place meat-side down on grill.
- Cook for 3 minutes.
- Turn tails meat side up.
- Drizzle remaining sauce on meat.
- Cook for 4 minutes, or until meat is opaque.
- Serve.
Nutrition Facts : Calories 99.3, Fat 9.1, SaturatedFat 1.2, Sodium 388.5, Carbohydrate 4.9, Fiber 0.1, Sugar 3.6, Protein 0.3
CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER
Make and share this CUBAN GRILLED LOBSTER TAILS WITH GARLIC-CURRY BUTTER recipe from Food.com.
Provided by Brookelynne26
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, blend together the butter, garlic, and curry powder. Add a few dashes of hot sauce and season with salt and pepper.
- With scissors, cut down the center of the lobster tail shells on the top side and discard the dark intestinal vein. Loosen the meat from the shells and rub it with oil. Season the lobster lightly with salt and pepper. (I often don't do this step if your guests are cool).
- Light a grill. Grill the lobster tails over a medium-hot fire, meaty side down, until light grill marks appear, about 2 minutes. Turn the lobster tails and spread each with about 1 teaspoon of the butter. Turn the lobster meaty side down again and grill until golden brown, about 2 minutes. Turn the lobster tails shell side down and splash with SoCo. Add more butter, but not all, to the lobster tails, poking it in the shell under the meat and on top and let cook until the lobster releases juice and starts simmering, about 3 minutes. The lobster tails will continue to lose translucency until a thin band remains down the center of the tails, this should take about 3 minutes longer. Just before removing from the grill, spread the tails with the remaining butter. Serve right away.
Nutrition Facts : Calories 130.3, Fat 14.4, SaturatedFat 9.1, Cholesterol 38.2, Sodium 2.3, Carbohydrate 0.7, Fiber 0.1, Protein 0.3
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