Learn to make lobster tails using these simple step by step instructions. You'll learn the process of cleaning to how to butterfly lobster for the most beautiful presentation.
8lobster tails(depending on the number of people you're serving)
2teaspoonkosher salt
2tablespooncurly parsley(for garnish)
Garlic Butter
½stickbutter(unsalted or salted)
1clovegarlic(minced)
Instructions
Garlic Butter
Add butter and fresh minced garlic to a small sauce pan over low heat until butter begins to melt. Turn off heat.
Broiled Butterflied Lobster
Make sure lobster tails are completely thawed. Using sharp kitchen shears, cut along the back of the shell lengthwise stopping right before you reach the fanned part of the tail.
Remove and discard the digestive tract that runs along the tail (this will appear as a dark line that also runs lengthwise).
Carefully crack open the shell and use your fingers to get in between the meat and the shell and gently lift the lobster meat from the bottom of the shell BUT keep it attached to the tail and and lay the lobster meat on top of the shell. Wash the lobster tail gently but thoroughly with cold water and dry thoroughly with paper towels.
Broil
Use some of the reserved melted butter to brush or drizzle over the top of the lobster meat and season with kosher salt.
Place tails, meat side up on a baking sheet then into oven to broil.
Broil until the meat is pinkish-white in color, firm to the touch and tail is red. About 7 to 10 minutes depending on the size. After 5 minutes of cooking time, check every 1 to 2 minutes to prevent overcooking.
Notes
After 5 minutes, check every minute or so to prevent the lobster tails from being overcooked.
Make sure lobster tails are completely thawed and completely dried before broiling.