PERFECT LOBSTER TAILS
We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
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).
LOBSTER TAILS WITH CLARIFIED BUTTER
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Light the coals in a fire pit 1 hour before cooking or preheat a gas or charcoal grill.
- Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Cut a slit through the meat lengthwise taking care not to cut through the bottom shell. Gently pull the shells apart. Thread a skewer, starting at the underside base of the tail, along the inside of the bottom shell. Brush the meat with 1/4 cup of the clarified butter. Wrap the lobster tails in heavy-duty aluminum foil. Bake for 12 to 15 minutes or until the lobster meat is opaque.
- Place the remaining clarified butter in a butter warmer or dipping bowl. Remove the meat from the lobster shells and dip in the Clarified Butter.
- In a small, heavy bottomed saucepan, heat the butter over medium-low heat. Pour the mixture into a 2-cup glass measuring jug. Let the melted butter stand for 5 minutes. Using a spoon, remove the foam from the top of the butter. Place the lemon zest in small bowl. Pour the clarified butter over the lemon zest and discard the milk solids left in the bottom of the jug.
- Yield: 1 1/4 cups
BUTTERFLIED LOBSTER TAILS
Butterflying lobster tails is a presentation common in restaurants. It is a little more complex method of cooking a lobster tail but it is well worth the effort for this spectacular presentation.
Provided by Renee Redman
Categories Lobster
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Defrost the lobster tails.
- Preheat the oven to 450 degrees.
- Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
- Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
- Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!
Nutrition Facts : Calories 463, Fat 26.5, SaturatedFat 15.1, Cholesterol 219.7, Sodium 1185.9, Carbohydrate 6.8, Fiber 0.3, Sugar 0.1, Protein 47.2
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
BAKED LOBSTER TAILS
Tender, juicy small lobster tails with lemon and garlic zest. Serve with more melted butter.
Provided by Foodwithzach
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
- Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
- Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
- Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).
Nutrition Facts : Calories 207.1 calories, Carbohydrate 1.5 g, Cholesterol 98.3 mg, Fat 14.2 g, Fiber 0.1 g, Protein 17.9 g, SaturatedFat 8.7 g, Sodium 434.4 mg, Sugar 0.1 g
LOBSTER TAIL SEMOLINA PASTRY
Adopted from the RecipeZaar account. I haven't made these yet. A italian flacky pastry that resembles a lobsters tail.
Provided by looneytunesfan
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine flours, sugar, and salt in a large bowl. Mix well. Add butter, cutting it into the dough until blended. Slowly add water.
- Knead until firm.
- Form into a ball, cover, and refrigerate for 2 hours.
- Place a saucepan over medium heat. Add milk.
- Bring to a boil and slowly add semolina flour. Stir constantly so as to avoid lumps.
- Simmer three to four minutes, remove from the heat, pour into a bowl and allow to cool.
- After five minutes add ricotta (which has been passed through a sieve), egg, sugar, candied fruit, and sugar to semolina. Beat well. Set aside.
- Remove dough from refrigerator. Divided it into two equal parts.
- Place on a dusted pastry board and roll with a rolling pin into an 18 inch square.
- It will become very, very, thin. Brush the thin pastry with butter.
- Begin at one end and roll it like a jelly roll. Cut the roll into a number of 3-4 inch pieces.
- Pick up one piece of the dough in your hand.
- Press your thumb in the center of the pastry and push it down to form a hole like a cup. Fill the cup with 2 tablespoons of filling. Fold the cup until the open edges touch. Gently press the edges together to seal the pastry.
- Set it inches front of you. Gently pull out the sides of the front to form a shell. Brush the top with beaten egg yolk. Repeat above until all pastry and filling are used.
- Preheat over to 425 degrees.
- Line two cookie sheets with parchment paper.
- Place the shells on the paper and bake for 15 minutes or until brown.
- Let the pastry cool on the cookie sheet for five minutes. It will harden a bit. Then place on a rack.
- When ready to serve and completely cool, sprinkle with confectioners sugar.
Nutrition Facts : Calories 573.9, Fat 33.9, SaturatedFat 15.8, Cholesterol 88.5, Sodium 345.9, Carbohydrate 55.3, Fiber 2, Sugar 9.7, Protein 12.3
GRILLED LOBSTER TAILS
Quick and easy meal. Serve with your favorite grilled veggies, like asparagus.
Provided by STEPHW
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cut down the tops of each lobster tail to prevent them from curling up as they cook.
- Mix butter, seafood seasoning, lemon juice, garlic, and pepper together in a bowl.
- Place lobster tails, shell-sides down, on the preheated grill for 5 minutes. Turn over and brush with butter mixture. Continue to cook until shells are bright red and meat is opaque, 5 to 7 minutes more.
Nutrition Facts : Calories 384.2 calories, Carbohydrate 3.5 g, Cholesterol 174.3 mg, Fat 27.6 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 17 g, Sodium 1155.9 mg, Sugar 0.2 g
BAKED LOBSTER TAILS RECIPE BY TASTY
Here's what you need: lobster tail, butter, salt, black pepper, garlic powder, paprika, fresh parsley, lemon juice, lemon, broccoli
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
- Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
- Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
- If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
- While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
- Preheat oven to 450°F (230°C).
- In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
- Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
- Serve with a side of broccoli and a lemon wedge.
- Enjoy!
Nutrition Facts : Calories 253 calories, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 19 grams, Sugar 0 grams
LOBSTER TAIL FRANCAISE
A family member requested this dish after having it at a restaurant. I experimented in the kitchen and thankfully I wrote everything down I did because it was a huge hit. The sauce is light and perfect for angel hair pasta. Hope you enjoy it as much as we did.
Provided by BoxOWine
Categories Lobster
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 16
Steps:
- Remove lobster tails from shell and rinse under cold water.
- Butterfly each tail by slicing tail down the center, being careful not to cut all the way through.
- Spread the tail, and flatten slightly with palm of hand.
- Mix eggs, parlsey and black pepper in shallow bowl.
- Spread flour on piece of waxed paper.
- Melt butter in large heavy skillet (cast iron preferred) with 2 tbls olive oil over low heat.
- When butter mixture is hot, lightly flour each side of the tails, then coat each side with egg mixture and place immediately in pan.
- Saute lobster approximately 2 minutes each side until lightly brown.
- Remove lobster to platter and cover with aluminum foil to keep warm.
- Add wine, chicken broth, and lemon juice to pan using wire whisk.
- Bring to a boil, reduce heat and continue whisking until mixture is reduced by about 1/3.
- Add scallions, shallots, garlic, and salt and pepper to taste.
- Simmer approximately 5 minutes.
- Mix cornstarch with water to dissolve.
- Slowly add to sauce, whisking constantly until sauce coats back of spoon.
- Place lobster into sauce and heat for a minute or two.
- Place cooked angel hair pasta in individual pasta bowls.
- Spoon lobster tail and sauce over pasta.
- Enjoy.
HOW TO BROIL A LOBSTER TAIL
Basic directions on how to broil the tail only. The finished product looks like it does when served in a restaurant. (I cut this from a magazine years ago). Have a look at the photos as a guide.
Provided by mums the word
Categories Lobster
Time 10m
Yield 1 tail, 1 serving(s)
Number Of Ingredients 5
Steps:
- Line a broiler pan with foil pressing it into the grooves of the pan.
- Cut a line down the center of the top of the shell (not the underside of shell), stopping just before the tail fins.
- Pull shell apart leaving it intact, and gently pull lobster meat out, cradling it on top of the now opened shell.
- Using a sharp knife, make a small slit down the top of the meat and spread it by running your finger through the lobster meat.
- Fill crevice with butter, then sprinkle with garlic salt, pepper and paprika.
- Broil 3-4 inches from heat for approximately 1 minute per ounce.
- (ie: a 4 oz tail would take about 4 minutes).
- Watch carefully.
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