PERFECT BROILED LOBSTER TAIL

Simple, quick and delicious

Welcome to one of our favorite culinary adventures. Today we're diving into the opulent world of seafood with a classic that's sure to tantalize your taste buds – the Broiled Lobster Tail! Imagine the sweet, succulent meat of a freshly caught lobster, gently kissed by the warmth of your broiler, turning into a tender, buttery delight that melts in your mouth. This recipe isn't just a dish; it's a celebration of the sea's most luxurious offering.

Whether you're planning a romantic dinner for two or looking to impress your guests at your next dinner party, broiled lobster tail is the pièce de résistance that promises to elevate your dining experience. It's a dish that whispers elegance yet screams simplicity in its preparation. So, tie on your apron, and let's embark on this culinary journey to create a masterpiece that's as easy to make as it is impressive to serve. Get ready to bask in the glory of your kitchen skills – it's lobster time!

INGREDIENTS

Fresh or frozen lobster tails (size as desired)

Paprika

Sea salt

White pepper

Unsalted butter

Lemon wedges (for serving)

Fresh chopped herbs for flavor/color, such as parsley, tarragon or chives

Fresh cracked pepper (to taste)

TOOLS

Kitchen shears

Baking sheet or broiler pan

Meat thermometer

Small saucepan

Basting brush

Tongs

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PREPARATION

Picking a Lobster Tail:

1. Freshness: Look for lobster tails that are fresh or flash-frozen. Fresh tails should have a bright color and little to no fishy smell.

2. Size: Choose tails that are all about the same size to ensure even cooking.

3. Appearance: The shell should be intact with no visible damage, and the meat should appear plump and moist.

Thawing Frozen Tails:

1. Refrigerator Thawing (Preferred): Place lobster tails in the refrigerator for 24 hours before cooking. This method ensures even thawing.

2. Cold Water Thawing: If short on time, place the lobster tails in a sealed plastic bag and submerge in cold water for 30-60 minutes, changing the water every 15 minutes.

Preparing the Lobster Tails:

1. Cutting the Tail: Using kitchen shears, cut down the center of the top shell and through the top portion of the meat, stopping just before the tail fin. Be careful not to cut through the bottom shell.

2. Opening the Shell: Gently pry open the shell using your fingers.

3. Carefully lift the tail meat, leaving it attached at the end, and rest it on top of the shell.

BROILING INSTRUCTIONS

1. Preheat the Broiler: Set your oven's broiler to high and position the oven rack so that the lobster tails will be about 4-6 inches from the heat source.

2. Seasoning: Sprinkle the tail meat with paprika, sea salt, and white pepper to taste.

3. Butter Brushing: Melt some butter and brush it generously over the seasoned tail meat.

4. Broiling Time: Place the prepared tails on a baking sheet or broiler pan. Broil for 2 minutes, then add an additional minute per ounce of lobster tail. For example, a 6-ounce tail would need 8 minutes total.

5. Basting: Halfway through the broiling time, remove the tails and baste again with melted butter. This helps keep the meat moist and adds flavor.

6. Checking Temperature: The lobster tails are done when the internal temperature reaches 140°F (60°C). Use a meat thermometer to check, inserting it into the thickest part of the tail meat.

Making Clarified Butter

Serving Suggestions

1. Melting Butter: In a small saucepan, melt unsalted butter
over low heat. Let it simmer gently until the milk solids separate and settle
at the bottom.

2. Separating the Clarified Butter: Carefully skim off the
foam that forms on the top. Then, slowly pour the clear (clarified) butter into
a container, leaving the milk solids in the bottom of the pan.

3. Serving: Serve the clarified butter warm with the broiled lobster tails, along with lemon wedges.