Broiled Lobster Tails (Print Version)
# Ingredients:
→ Seafood
01 -
4 lobster tails
→ Herb Butter
02 -
6 tbsp unsalted butter, softened
03 -
2 tbsp fresh chives, minced
04 -
2 tbsp fresh parsley, minced
05 -
Zest of 1 lemon
06 -
3-4 garlic cloves, pressed
07 -
Salt to taste
# Instructions:
01 -
Allow butter to soften at room temperature for about 30 minutes. Mix with lemon zest, minced chives, minced parsley, pressed garlic, and salt until thoroughly combined. Set aside.
02 -
Cut the hard outer shell down the middle lengthwise, stopping where the shell meets the tail. Carefully crack the ribs on the softer underside with your hands to open the shell without breaking it apart. Gently separate meat from shell walls and lift it to rest on top of the shell, keeping it attached at the tail end. Place prepared tails on a baking sheet.
03 -
Preheat oven broiler on high setting and position rack in the middle of the oven, allowing about 15 cm between the lobster meat and broiler. Pat lobster meat dry with paper towels and lightly season with salt. Spread two-thirds of the herb butter mixture evenly among the four tails, reserving the remainder for finishing.
04 -
Place baking sheet under the broiler, centered for even cooking. Broil until meat is white and opaque, approximately 10-12 minutes for medium-sized tails (6-8 minutes for smaller tails, 12-14 minutes for larger tails). For precision, use a meat thermometer to verify the internal temperature reaches 63°C (145°F) at the thickest part of the meat.
05 -
Once cooked, melt the remaining herb butter mixture and brush over each lobster tail. Serve immediately.
# Notes:
01 -
You can use gloves when butterflying the lobster tails as they may have spikes on their underbelly.
02 -
When checking temperature, ensure the thermometer does not touch the shell for an accurate reading.