Broiled Lobster Tails with Garlic Butter

Instructions

1. Prep the lobster. Use kitchen shears to cut down the center of the top shell, stopping before the tail fin. Gently pry shell apart and lift meat above the shell, keeping it attached at the base. This is called “butterflying.”

2. Preheat broiler. Set to high. Position rack 6 inches from heat.

3. Make garlic butter. Melt butter with garlic, lemon juice, and parsley. Season with salt and pepper.

4. Season the tails. Place lobster tails on a baking sheet. Brush generously with garlic butter.

5. Broil. Cook for 8-12 minutes (depending on size) until meat is opaque and reaches 60°C (140°F). Brush with more butter halfway through.

6. Serve. Transfer to plates. Serve with remaining garlic butter for dipping and lemon wedges.

How to Tell When Done

• Meat turns from translucent to opaque white
• Internal temp of 60°C (140°F)
• Shells turn bright red
• Meat is tender, not rubbery

Buying Tips

• Frozen lobster tails are often fresher than “fresh” (flash-frozen at sea)
• Thaw in refrigerator overnight
• Cold-water lobster has sweeter meat than warm-water

Notes

• Don’t overcook—lobster becomes rubbery
• Save shells for stock
• Clarified butter is traditional but regular butter is easier
• This is easier than it looks—don’t be intimidated