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Broiled LobsterTails
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A picture of Broiled LobsterTails.

Broiled LobsterTails

fenway
fenway @Fenway

So simple, so tender and juicy and made in minutes! A great company meal or family meal . A perfect surf for any grilled meats!

So simple, so tender and juicy and made in minutes! A great company meal or family meal . A perfect surf for any grilled meats!

Read more

Broiled LobsterTails

fenway
fenway @Fenway

So simple, so tender and juicy and made in minutes! A great company meal or family meal . A perfect surf for any grilled meats!

So simple, so tender and juicy and made in minutes! A great company meal or family meal . A perfect surf for any grilled meats!

Read more
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Ingredients

  1. Cold water raw thawed lobster tails, as many as needed 1 per person
  2. Fressh lemon wedges
  3. Melted salted butter. 1 tablespoon for each lobster tail
  4. to tasteSalt and pepper
  5. Melted butter for dipping
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Steps

  1. 1

    Rinse lobster tails pat dry. Preheat your broiler to high, line a baking sheet with foil.

  2. 2

    Lay lobster tail on work surface shell side up

    A picture of step 2 of Broiled LobsterTails.
  3. 3

    Cut down center of shell with asharp knife or Kitchen shears

    A picture of step 3 of Broiled LobsterTails.
  4. 4

    Carefully pull shell back to open and gently pull meat out, lay meat on top of shell

    A picture of step 4 of Broiled LobsterTails.
  5. 5

    Sprinkle with salt and pepper, a few drops of lemon and melted bytter

    A picture of step 5 of Broiled LobsterTails.
  6. 6

    Broil until lightly brown and just cooked through. Timing will depend on the lobsters size. A small tail will take 3 to 4 minutes a large one as long as 12 to 15 minutes. Be careful not to over cool. Serve with melted butter for dipping.

    A picture of step 6 of Broiled LobsterTails.
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fenway
fenway @Fenway
on July 06, 2018 01:41
“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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