Mike's EZ Broiled Lobster Tails

Name: Mike's EZ Broiled Lobster Tails
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 8 oz Lobster Tails [de-thawed]; 2 stick Tillamook Salted Butter [melted or, you can clarify]; 1/4 tsp Garlic Powder - Old Bay Seasoning - Lemon Pepper - White Pepper; 1 tsp Dried Parsley; 1 dash Paprika - Lemon Pepper - Dried Parsley; 1 medium Broil / Oven Safe Pan; 1 Meat Thermometer; 1 large Chefs Sheers; 1 Sharp Knife; 1 Pair Tongs

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Two of my foster daughters recently had gastric bypass surgery and this is one of the few dishes they're allowed to eat right now post op. Oddly, we think they enjoyed their Thanksgiving dinner a little more than the rest of us did with our massive turkey and all the trimmings!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

15 mins

2 servings

Seafood
28 oz Lobster Tails [de-thawed]
Lobster Butter Marinade
2 stickTillamook Salted Butter [melted or, you can clarify]
1/4 tspGarlic Powder - Old Bay Seasoning - Lemon Pepper - White Pepper
1 tspDried Parsley
Lobster Toppers
1 dashPaprika - Lemon Pepper - Dried Parsley
Kitchen Equipment
1 mediumBroil / Oven Safe Pan
1Meat Thermometer
1 largeChefs Sheers
1Sharp Knife
1Pair Tongs

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Steps

15 mins

1

Turn on and preheat oven broiler. Heat & mix Lobster Butter Marinade.
2

Fully de-thaw lobster tails in fridge overnight, in the sink with water or microwave at 30% for a minute or two. Watch tails VERY closely if de-thawing in microwave and make certain they never cook, only de-thaw. After de-thaw, rinse tails under cold water and dab dry.
3

Using a large, sharp set of Chefs sheers, carefully cut down the center of the lobster shells without cutting into the lobster itself. Also, do not cut all the way down to the tails. Stop about 1/2" from the base. Rinse any broken shells from your tails and dab dry again.
4

Carefully lift the lobster meat upwards, out of its shell and, above the shell without pulling it all the way out. The meat should still be attached at the base but lifted above the shell and resting gently on top. ° With a sharp knife, butterfly [or slit] the lobster meat open but don't cut the lobster meat all the way through. See #2 photo below.
5

At this point, know that you can add pre-cooked / microwaved Stove Top Stuffing to the area directly beneath your lifted lobster meat If you choose to do so, pack your precooked stuffing in the base of your shells tightly and high up and bake or broil as listed. My kids always adore that crazy easy option.
6

Lightly spray the bottom of an oven safe pan or brush on Butter Marinade and place lobster tails inside. [The tails can dry and stick to the base of pan] Liberally drizzle tails with marinade and then sprinkle lobster meat with Paprika, Lemon Pepper and dried Parsley on top to taste.
7

Broil [525°] tails uncovered on the top rack in the oven for approx 5-6 minutes for 8 oz or 10 minutes per pound. You'll know when they're fully cooked as your lobsters internal temperature will be 145°F. ° If choosing to BAKE your tails, heat oven to 425° and bake about 1 minute per ounce as a general rule. An 8 ounce tail should take 7-8 minutes. Quickly drizzle your Butter Marinade on top of tails while they're broiling or baking but make it quick. You won't want to lose any of your ovens heat.
8

IMPORTANT NOTE: Be careful not to over cook your tails. Your lobster will be chewy or rubbery if you accidently do. Again, use your thermometer and look for 145° F. Remember, a $2.00 cooking thermometer is definitely worth your investment when serving lobster.
9

Melt or clarify additional butter and add to what's left of your lobster marinade for serving if needed. Or, you can melt plain butter without your seasoned marinade. Either way, serve your tails with butter on the side and garnish your plates with fresh parsley and lemon slices.
10

See the questions area for directions on grilling your lobster tails. Enjoy!

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MMOBRIEN @cook_2891564

on November 28, 2014 00:14

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!