|Surf and Turf dinner.|
This was going to be a new experience for us. Real lobster is something we've never dared to try and cook at home. After doing my research on "how to cook lobster tails" I found it's best to bring the lobster to room temperature. Advice that we got from our daughter, a trained chef, was that there's no vein, don't over cook it and use lots of butter and lemon. OK, nice to know.
Lobster shells are much harder and sharper than shrimp or crawfish, but they aren't difficult to handle or cut. Even though this was a bit different, it wasn't hard to do and they weren't over cooked. I was quite happy but think next time I'd really like to try them on the grill.
Broiled Lobster Tails
2 small lobster tails (about 3 oz.)
3 T. butter
1 tsp. chili powder
1/2 tsp. garlic powder
2 squirts of lemon juice
1/4 cup water
1 tsp. Old Bay seasoning
Thaw lobster tails until room temperature and no longer cool to the touch.
Spray coat a baking dish with a rack. Pour just enough water in bottom of pan to cover. Sprinkle Old Bay seasoning over top water and mix.
Place butter, garlic powder and chili powder in small pan and heat until butter is melted and spices are warmed and fragrant. Set aside.
Preheat oven to broil and adjust racks if needed.
Place kitchen shears between shell and meat at the top edge, trying not to cut the meat and cut down the center of the shell leaving fan tail attached.
Gently loosen the meat and lift out of the shell and lay on top.
Rinse lobster tails under cool water and dry with paper towel.
Set shells on baking pan rack and replace lobster tails on shells.
Brush tails with melted butter and broil 6 to 8 inches from heat for 5 to 6 minutes or until meat is no longer transparent and shells are bright. Remove from oven and squirt with lemon. Serve immediately because they cool off very fast.
|Lobster tails just out of oven.|