Lemon Garlic Lobster Tails

How to Prepare/Butterfly Lobster Tails:

Using kitchen scissors, cut through the top shell of each lobster tail, stopping at the base. Snip through the top portion of the meat as you go.
Flip the tail over to the back side and gently crack the center ribs. This will make opening the shell easier.
Using your thumbs and fingers, carefully lift the lobster meat out of the shell, keeping it attached at the base. Remove the vein if present. Press the shell together and set the lobster meat over the top.

How to Make Broiled Lobster Tails:

Place a rack in the center of the oven so the lobster meat is at least 6 inches from the heating element. Preheat oven to broil on high.
In a small bowl, combine parsley, garlic, Dijon mustard, salt, black pepper, olive oil, and lemon juice. Stir to make the marinade.
Arrange the butterflied lobster tails in a 9×13 or 8×12 roasting pan. Brush the marinade evenly over each tail and dot each with ½ Tbsp butter.
Broil on high for 10–11 minutes (adjust based on lobster size). The lobster meat should be opaque, white in the center, and reach 145˚F on a thermometer.
Transfer lobster tails to a serving platter and garnish with fresh parsley.

Garlic Lemon Butter Sauce:

Drain drippings from the roasting pan into a small saucepan and combine with the remaining 2 Tbsp butter.
Heat gently until butter melts and mixture simmers. Remove from heat.
Pour over lobster tails or serve in ramekins as a dipping sauce.

Broiling Times by Lobster Tail Size:

Swap lemon juice with lime juice for a zesty twist.
Add a pinch of smoked paprika or cayenne pepper to the butter for a subtle kick.
Use clarified butter instead of regular butter to prevent browning while broiling.
Garnish with chives or tarragon instead of parsley for a unique flavor profile.

The most important part is just ahead — click NEXT »»

Pages: 1 2 3