Tangerine 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:

• Split the tails lengthwise with a large knife.
• Thoroughly mix all the other ingredients.
• Brush meat side of tail with marinade.
• Place the tails meat side down over medium coals and grill for 5-6 minutes.
• Turn over lobster and cook for another 5-6 minutes, brushing often with the remaining marinade.
• Do not overcook- lobster is done when it is opaque and firm to the touch.
• Serve with drawn butter and hunks of fresh lemon.
• Drool.

Steps:

• In a small saucepan over very low heat, melt the butter.
• After the butter has melted, skim off the foam.
• Add the tangerine zest, juice, and salt.
• Pour about 1/2 cup of the butter mixture into a small cup; reserve the rest for the dipping sauce.
• Using kitchen shears split each tail in half lengthwise.
• If desired to prevent the lobster meat from curling during cooking, thread a skewer lengthwise through the center of the meat of each piece.
• Lightly brush the exposed meat with the butter in the cup.
• Grill the lobster tails, meat side down, over Direct Medium heat until lightly marked, 2 to 3 minutes (watch for flare-ups).
• Turn the tails over and grill until the meat is white and firm but not dry, 5 to 8 minutes longer, brushing occasionally with some of the butter in the cup.
• Remove from the grill and serve warm with the reserved butter on the side.

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.