Best 7 Broiled Lobster Tails For Recipes

THE BEST BROILED LOBSTER TAIL RECIPE (FAST & EASY)

Steps:

• If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
• Preheat the oven to Broil (500 degrees F or 260 degrees C). Rinse the defrosted lobster shells. Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
• Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet.
• In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
• Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil for 10-ounce lobster tails for 10 minutes.)

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.

EASY BROILED LOBSTER TAILS

Steps:

• Preheat the oven's broiler.
• Thaw the lobster tails partially and use kitchen scissors to cut the shells open lengthwise down the back. Brush the exposed meat with olive oil and season with lemon pepper. Place on a broiler pan with the opening facing upwards.
• Broil the tails about 6 inches from the heat source until they are opaque and slightly browned at the edges, about 10 minutes.

BROILED LOBSTER TAILS

Steps:

• Preheat the broiler.
• Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
• Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.

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.

GRILLED LOBSTER TAILS

Steps:

• Using scissors, cut 3 to 4 lengthwise slits in underside of tail to loosen shell slightly. Cut top of lobster shell lengthwise down the center with scissors, leaving tail fin intact. Cut shell at an angle away from the center of the tail at base of tail fin. Loosen meat from shell, keeping the fin end attached; lift meat and lay over shell. , In a small bowl, combine the remaining ingredients; spoon over lobster meat. Cover and refrigerate for 20 minutes., Place lobster tails, meat side up, on grill rack. Grill, covered, over medium heat for 10-12 minutes or until meat is opaque.

HOW TO BROIL A LOBSTER TAIL

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.