Best Broiled Lobster Tail Recipes

BROILED LOBSTER TAIL

Steps:

• Preheat broiler. Using kitchen scissors, cut a 2-in.-wide rectangle from the top shell of each lobster tail; loosen from lobster meat and remove., Pull away edges of remaining shell to release lobster meat from sides; pry meat loose from bottom shell, keeping tail end attached. Place in a foil-lined 15x10x1-in. pan. Arrange butter slices over lobster meat., Broil 5-6 in. from heat until meat is opaque, 5-8 minutes. Season with salt and pepper to taste; serve with lemon wedges.

BROILED LOBSTER TAIL WITH SAUCE ARMORICAINE

Steps:

• Preheat oven to broil. Remove lobster head and rinse well. Remove claws, and legs. Remove meat from claws and cut up roughly. Break up lobster shell. Split lobster tail down the center, careful not to cut all the way through.
• In a large casserole dish or roasting pan, add 3 tablespoons clarified butter, the onion, scallion, garlic, and carrot. Saute over medium heat for a few minutes. Add parsley stalks, bay leaf, and thyme. Add the lobster head, claws, and legs. Saute until the shells turn bright red.
• Add the brandy and flambe. Douse the flames with the wine and fish stock. Add tomatoes. Season with salt and pepper, and bring the sauce to a simmer. Simmer for 20 minutes.
• Meanwhile, brush a broiler rack with rest of clarified butter. Place lobster tail on rack, cut side down. Broil for 8 minutes. Turn, drizzle cut side with a little clarified butter and cook another 6 minutes. Remove the flesh from the shell and cut into chunks. Keep warm on a heated serving dish.
• Pass the sauce through a sieve into a small, clean pan. Add curry powder. Whisk together egg yolks and cream. Whisk into sauce, stirring quickly to avoid curdling. Pour sauce over lobster pieces to serve.

BROILED LOBSTER TAIL

Steps:

• To prepare drawn butter, place the butter with the lobster pieces in a saucepan. Squeeze the lemon juice into the butter and place the squeezed lemon halves in the pan. Add the garlic clove, paprika and ceyenne and melt the butter over a very low temperature. Continue to cook over very low gheat for 20 minutes. Remove white foam and particles from the top of the butter and strain before serving. Preheat oven to 500 degrees. Split the back of the lobster tails halfway through the meat. Pull the meat out over the top of the shell without detaching it completely and wash the meat with cool water, removing the mud vein. Arrange the tails uniformly on a broiler pan. Brush each lobster tail with butter and top with the fresh lemon juice, white wine and seasoning. Broil for 6 to 8 minutes depending on size of tails.