Butterflied Lobster Tails
These savory and delicious buttered lobster tails will bring a whole new vibe to your Valentine’s Day this year.
4 Sea to Table Maine Lobster Tails – (4-5 oz each)
3 T Butter
1 Clove Garlic – minced (about ½ tsp)
1 T Parsley – finely chopped
1/2 Lemon, zest and juice
Salt (to taste)
Black pepper (to taste) – freshly grounded
- Defrost the tails in the fridge for 18-24 hours.
- Make sure they are completely thawed when you start cooking.
- In a small saucepan over medium heat, melt the butter.
- Add garlic and let cook for 1-2 minutes.
- Remove butter from heat and stir in lemon zest, lemon juice and parsley.
- Set aside while preparing lobster.
- Place a lobster tail in one hand, shell side up.
- Cut the shell almost to the very end of the tail, then, gently squeeze the lobster with the hand you are holding it in, the shell should open up a little. Be careful not to squeeze too hard, you do not want the shell to crack completely.
- Gently use your fingers to loosen lobster meat from shell, should there be anything stuck.
- Lift the lobster tail out of its shell and place it on top.
- Brush the tails generously with the butter.
- Broil on high for 6-8 minutes.
- Serve with remaining butter and a crusty baguette. Or go the traditional Maine way with a side of butter and corn on the cob. Better yet, add an Italian flair to your menu with a silky risotto, or why not go all out and pair with a steak for surf & turf?