If they are frozen, you must thaw them. I will let you figure out the best solution for that. You can do all the prep ahead of time and put in the frig covered until you are ready to pop under the broiler.
This particular recipe requires no fancy equipment and very little mess.
You will need:
- a pan that holds the number of tails you have (baking sheet, cake pan, casserole)
- lobster tails
- kitchen shears
- lemon wedges
- butter
- paprika (optional)
INSTRUCTIONS
- Preheat broiler to high. I had not used my broiler in the two years we have lived here as I prefer the grill. I did a bit of guessing on the timing.
- Set lobster tails on a cutting board. With sharp kitchen shears carefully cut the top of the lobster tail shell down to the tip of the tail, expose the meat and try to avoid cutting into it. Devein and remove any grit if needed. This speeds up the cooking process and makes it easier to tell when the meat is thoroughly cooked.
- Carefully pull shell down, so meat looks like it is sitting on top of shell and open. I ended up cracking it open, but it all worked in the end.
- I released the lobster tail from the shell where they are connected underneath and slid 2 lemon wedges under the lobster meat in between the meat and the shell.
- I drizzled a bit of salt and pepper on each tail, a small drizzle of lemon juice and then placed 2 pats of butter on top. Sprinkle this with a bit of paprika.
7. It was suggested that the broil time was 'about' 8-10 minutes. My broiler is a bit gimpy and it took
12 minutes until the meat was opaque and white and the shell had turned a bright red.
8. Remove and serve immediately with drawn butter.
If I were a Martha Stewart or a restaurant of merit, I would leave the lobster in the shell to enhance the art of presentation. I am neither, so I removed the lobster from the shell and served on a bed of rice with some ale roasted carrots. Ummmmmmmm.