Perfect Lobster Tails
Fast and foolproof, this recipe is your ticket to an impressive main course in minutes Dovetailing Tip: Cook an additional 1 pound of lobster to use day 5 in Lobster Rolls.
Serving size: 4
Calories per serving: 302
4 5 - to 6-ounce frozen lobster tails, thawed (see cook's note)
1 stick (8 tablespoons) unsalted butter, at room temperature
1 tablespoon chopped fresh parsley
1 tablespoon minced shallots
1 teaspoon lemon zest
kosher salt and freshly ground black pepper
Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).
To thaw lobster tails, refrigerate them for 24 hours until completely thawed. Alternatively, place them in a large pot and cover with cold water until completely thawed, 1 to 2 hours.
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