Lobster Tails 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:

• Heat greased grill to medium heat.
• Mix all ingredients except lobster tails until blended. Reserve for later use. Use kitchen shears to make lengthwise cut through shell down back of each lobster tail, stopping at beginning of tail fin.
• Following same cutting lines as the shells, use sharp knife to cut through lobster meat, being careful to not cut through to opposite side of each tail.
• Pull each lobster tail apart gently to open like a book.
• Place, meat sides down, on grill grate. Grill 5 min.
• Turn lobster tails; brush meat with reserved mayo mixture. Grill 6 to 8 min. or until done (135°F).

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.

Steps:

• In a large pot, add the water and kosher salt to boil. Add the lobster tails and allow to boil for about 20 minutes and the meat is white and the shells are bright red.
• Remove the tails from the water. I used tongs and they were easy to remove them that way. Allow them to cool for about 10 minutes.
• Turn on the broiler in your oven.
• Make the citrus butter in a small bowl. The 10 minutes while the lobster cools will allow the flavor to increase!
• Using a very sharp knife or kitchen shears, Cut off the top shell of the tail, exposing the meat. Lay the tails on a baking sheet and brush on the butter.
• Broil for about 6-8 minutes. Watch carefully to not burn!
• Enjoy with the remaining butter.