by Austin Carter
New Recipe
PREP TIME - 15minutes COOK TIME - 15minutes TOTAL TIME - 30minutes COURSE - Main Course CUISINE - American SERVINGS - 4 yields
– 4 Lobster tails 5 to 6 oz each – 2 Garlic Cloves pressed – 1 tbsp chopped fresh parsley plus more for garnish – 1 tsp Dijon mustard – 1/4 tsp Salt – 1/8 tsp Black Pepper – 1 and 1/2 tbsp Olive Oil – 1 and 1/2 tbsp fresh lemon juice – 4 tbsp unsalted butter div
How to Prepare Butterfly Lobster Tails 1. Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go. 2. Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.
3. Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
How to Make Broiled Lobster Tails: 1. Place the rack in the center of the oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat the oven to broil on high heat. 2. In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp Dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil, and 1 1/2 Tbsp lemon juice.
3. Place butterflied Lobster Tails into a 9x13 or 8x12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces. 4. Broil lobster tails on high heat for 10-11 minutes (or according to the lobster tail size - see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant-read thermometer. Transfer to a serving platter and garnish with parsley if desired.
To make the Garlic Lemon Butter: 1. Drain drippings from the roasting pan into a small saucepan and combine with the remaining 2 Tbsp butter, bring to a simmer, and remove from heat. 2. Pour over lobster tails or divide into ramekins and use as a dipping sauce.