Fleur de Lis

Fleur de Lis

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Friday, January 13, 2017

Broiled Lobster Tails with Browned Butter


Now before you think you can't afford lobster tails on a Friday night in January, let me stop you. If you have gone through a drive through this week or ordered one of those fancy coffees, you can afford a $3.99 lobster tail from Publix!  The 3 oz. lobster tails were on sale last week and since the temps today were actually in the low 70s in JANUARY, we decided to have Surf and Turf night on the deck.

But before we dig in, let's make our browned butter. Here's the link for the recipe for Browned Butter. Trust me when I tell you it's worth the 10 minutes or so to make it!

If the lobster tails you purchase are frozen, let the thaw in the refrigerator overnight, or place in a bowl of cold, salted water for 30 minutes or so.

First things first....let's cut the shell. Using kitchen shears, carefully cut along the back side of the lobster tail down to the last joint. Do not cut through to the end.


Turn the lobster over in your hand and squeeze tightly. You'll hear and feel the shell crack.

 
Next, flip the lobster tail over and gently loosen the lobster meat from the underside of the shell all the way to the last joint.


Turn the lobster shell side up in your hand and carefully pull the loosened lobster meat up through the shell. Pinch the lobster shell together and gently place the lobster meat on top of the shell.

Brush with some of the browned butter (please tell me you've made the browned butter!), and lightly salt and pepper.


Preheat the broiler on high. Place lobster tails on a foil-lined baking sheet.  Do not use parchment paper on the baking sheet.  Do not ask me how I know this.

For 3 oz. lobster tails, you'll need to broil for about 3 minutes. For 6 oz. lobster tails, 6 minutes. Watch carefully, you don't want them to burn!

Plate and serve with the browned butter and lemon wedges.







 

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