Lobster Tail Appetizer Recipes

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

Steps:

• Reserve 1 cup of clarified butter and try to keep warm.
• Place lobster tails in a large pot and cover with the remaining butter. Add 3 cloves of garlic to the pot. Poach on a low heat until the lobster shell changes color and meat is cooked. Allow to cool slightly and harvest meat from tails. Chop meat into bite-size pieces.
• While meat is still warm, assemble the shooters. In shot glass pour a bit of the reserved warm butter into each glass. Top with lobster meat and drizzle with a bit of the lemon juice.

Steps:

• 1. Preheat oven to 350'F
• 2. If using live lobsters, break off tail, claws and legs (while alive). Set aside claws and legs for other uses.
• 3. Carefully cut through the underside of the tail, all the way to the end. Carefully peel away the shell.
• 4. Season tail with salt and pepper to taste.
• 5. Wrap tails in bacon, securing with tooth picks if necessary.
• 6. Bake at 350'f for 15 min, in the middle of the oven.
• 7. Move rack to 4 inches from the top, broil on high till bacon browns and crisps.
• 8. Drizzle with garlic butter if desired and serve.