Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 50 minutes
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Broiled Lobster Tails: A Restaurant-Worthy Presentation Made Easy
There’s nothing quite like the elegance of perfectly broiled lobster tails. With their rich, buttery flavor and professional presentation, they can turn any meal into a special occasion. By following a few simple steps, you can achieve a restaurant-quality look and taste right in your own kitchen. The secret lies in the preparation and timing—let’s dive into how to create these impressive lobster tails.
Step 1: Thawing the Lobster Tails
If you’re using frozen lobster tails, proper thawing is crucial. You have three options:
- Fridge Method: Place them in the fridge for about 10 hours for an even, safe thaw. Planning ahead is key here, but this method ensures the best texture.
- Cold Water Method: If you’re short on time, place the tails in cold water for 30 minutes to an hour, changing the water every 15 minutes.
- Microwave Defrost: As a last resort, use the microwave on defrost, but proceed with caution to avoid starting the cooking process—defrost in one-minute intervals only.
When properly thawed, the lobster tail should bend easily, allowing you to touch the head of the tail to the end flap.
Step 2: Prepping the Tail Meat (“Piggyback” Technique)
The “piggyback” technique is what gives these lobster tails that professional look, with the meat sitting beautifully on top of the shell. Here’s how to do it:
- Cut the Shell: With a knife or kitchen shears, cut lengthwise from the head down the shell, stopping an inch above the tail flap.
- Separate the Meat: Gently pry the meat away from the shell, beginning at the thickest part. Leave the tail flap and a small section of meat attached at the end.
- Lift and Rest: Lift the meat, close the shell underneath it, and lay the meat on top, giving the lobster that impressive piggyback appearance.
Step 3: Season and Cook
A simple seasoning of melted butter, salt, and pepper enhances the natural flavors of the lobster. Once seasoned, cook according to the weight of each tail:
- 8-ounce tail: Cook at 375°F for 12 minutes
- 10-ounce tail: Cook at 375°F for 15 minutes
- 12-ounce tail: Cook at 375°F for 18 minutes
Step 4: Broil for the Perfect Finish
For a golden, slightly crisp finish, place the lobster tails under the broiler just before they’re fully cooked. Add a small pat of butter on each tail and broil for 1-2 minutes, keeping the tails at least 6 inches away from the broiler. Watch closely to prevent overcooking—this final step adds a delightful caramelization and restaurant-worthy presentation.
Step 5: Serve with Style
Serve your broiled lobster tails with fresh lemon wedges and clarified butter for dipping. The result is an impressive, gourmet-style dish that’s surprisingly easy to make at home. The tender, buttery meat atop its shell is as delightful to look at as it is to eat, making this dish a stunning centerpiece for any occasion.
Ingredients:
4 each lobster tails (frozen)
1 pound butter
salt and pepper, to taste
3 each lemons, quartered
The presentation of the lobster tails out of the shell is impresive and restaurant-professional looking. The tails are perfectly cooked.
Instructions:
THAW LOBSTER TAILS FOR COOKING (if frozen)
Pick one of the 3 options below:
A. Put them in the fridge for 10 hours or so. If you plan ahead, this method of thawing is the most effective.
B. Place in cold, not hot, water, for 30 minutes to an hour. Change the water every 15 minutes so that it doesn’t get progressively colder as the lobster thaws.
C. As a last-ditch effort, thaw them in the microwave on defrost. Be very careful if you choose this method, because you don’t want them to start cooking in the microwave. Only defrost one minute at a time.
When the lobster tails are thawed, you should easily be able to touch the head of the lobster tail to the end of the tail flap.
PREPARE THE TAIL MEAT (“piggyback” on shell)
Cut the shell lengthwise, with a knife or a pair of kitchen shears, starting at the head of the tail. Be careful not to cut completely down the length of the tail, leaving the tail flap (the very end of the lobster) and an inch of shell above it intact.
With your hands, pry the tail meat from the membranes in the shell. Start with the thickest meat at the head of the tail. Separate all meat from the shell except an inch or so near the tail flap.
Lift most of the meat out of the shell, close the shell under it, and let the meat rest on top of the shell. The tail meat should look like it’s piggybacking on top of its own tail.
SEASON:
Season the tails with melted butter, salt, and pepper,
COOK:
Cook the lobster according to the weight of the tail. Cook approximately 1 1/2 minutes for each ounce of meat. This would mean:
An 8-ounce lobster tail would cook at 375° F for 12 minutes.
A 10-ounce lobster tail would cook at 375° F for 15 minutes.
A 12-ounce lobster tail would cook at 375° F for 18 minutes.
BROIL:
Slightly before the tails are done cooking, cook under the broiler for 1 or 2 minutes (optional). Put a pat of butter on each tail, place at least 6 inches (15.2 cm) underneath the broiler, and cook, keeping a close eye on each lobster tail.
SERVE:
Serve with lemon and clarified butter.