After years of trying to cook good lobster tails at home,
this year I searched the web and found many sights with lots of tips. This
recipe for broiling lobster tails, based on one found at lobsterhelp.com,
in my opinion, is the best and most fail-safe way to prepare good lobster
tails at home.
Preparation Time: 20 minutes Serving Size: 4
- 4 tablespoons unsalted butter, clarified
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon paprika
- (4) 4 to 6 ounce cold-water lobster tails
|Click on picture for more images.
To clarify this small amount of butter, place it in a small
sauce pan over medium heat for about 3 to 4 minutes. It should
melt quite quickly and start to foam. As soon as it foams, remove
it from the heat. Carefully tilt the sauce pan to the side and
use a spoon to scrape off the white foam from the top of the
butter-oil below. Tap the foam onto a paper towel on the counter
top. Pour the remaining butter-oil into a small mixing bowl
to cool slightly. After the removed foam cools, discard. Use
extreme caution; heating butter, even this small amount, this
quickly and to this temperature makes it explosive.
Mix into the slightly cooled butter the lemon
juice, sea salt, pepper, garlic powder and paprika; set aside.
Meanwhile, use kitchen shears to cut down both outside edges
of the top of the lobster tail, cutting only the shell, not
the meat. Now cut across the base of the tail to remove
the rectangular shell piece and discard. Use a sharp paring
knife to devein the tails. Rinse the tails well and pat dry.
Heat the broiler. Place the tails on a broiler pan and drizzle
the lobster meat with the butter mixture. Broil for 12-18 minutes
for these 4 to 6 ounce tails. Drizzle again with any remaining
butter mixture for serving.