Butterflied Broiled Lobster Tails With A Garlic Sauce Fast2eat Recipes

BUTTERFLIED BROILED LOBSTER TAILS WITH A GARLIC SAUCE FAST2EAT

Steps:

• Thaw them overnight in the fridge or in a bag submerged in cold water on the counter for about 30 minutes.
• Make sure they are thoroughly thawed, or they won't cook evenly.
• Rinse the defrosted lobster shells with cool water and dry them with paper towels.
• In a small bowl, whisk together olive oil (or melted butter), garlic, Dijon, lemon juice, paprika, Hondashi (optional), salt and pepper.
• TIP: Make sure to use crushed garlic, not minced. Crushed will mix better with the other ingredients and prevent burning.
• Using kitchen shears, butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. For more details, follow the guide on how to prepare (butterfly) lobster tails in the notes.
• Then place butterflied lobster tail onto a lined baking sheet.
• Spread evenly on each one. It's important to coat all the lobster meat so that it stays nice and juicy.
• Cut the butter into 5 pats, then place a pat of butter on the top of each lobster tail meat.
• Preheat the oven to Broil at 260°C/500°F.
• Note: Broiler low temp is 230°C/450°F, broiler high temp is 288°C/550°F. So, use low temp and add a minute or two to the cooking time.
• Broil lobster until the meat is opaque and slightly browned on the top, about 1 minute per 28g/1 ounce of the individual tail. The centre of the lobster will reach 63°C/145°F for best results.
• Remove and serve immediately.
• Drizzle melted butter from the baking sheet over lobster tails and serve with additional for dipping.
• Garnish and enjoy!
• Finish your lobster tails with lemon wedges and fresh parsley.

GRILLED LOBSTER TAILS WITH GARLIC BUTTER

Steps:

• Combine butter, minced garlic, hot sauce, and pepper in a bowl; mix until fully combined. Set aside.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Butterfly lobster tails by cutting lengthwise through the centers of the hard top shells and about halfway through the top of the meat with kitchen shears. With your fingers, press shell halves of the tails apart. Flip them over, and insert a skewer down the lobster tail so that the tail is easier to remove after cooking and doesn't curl up. Brush tails with olive oil and season with salt.
• Place lobster tails on the preheated grill with the cut shell sides down; grill until shells are bright in color, 5 to 8 minutes. Flip and spoon 1 tablespoon butter mixture onto the butterflied meat through the cut in the shell. Grill until lobster meat is an opaque white color, 4 to 7 more minutes, basting once more with butter mixture.
• Remove lobster tails from the grill and serve with more garlic butter and lemon wedges.

BUTTERFLIED LOBSTER TAILS

Steps:

• Defrost the lobster tails.
• Preheat the oven to 450 degrees.
• Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
• Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
• Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!