Broiled Lobster Recipes

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THE BEST BROILED LOBSTER TAIL RECIPE (FAST & EASY)



The Best Broiled Lobster Tail Recipe (Fast & Easy) image

This guide has all you need to know about cooking lobster tails - how to prepare lobster tails (butterfly them), how to cook lobster tails, and the BEST broiled lobster tail recipe - all in just 20 minutes!

Provided by Maya Krampf

Categories     Main Course

Time 20m

Number Of Ingredients 6

4 Lobster tails ((10 oz each))
1/4 cup Salted butter ((melted; 1/2 stick))
2 cloves Garlic ((crushed))
2 tsp Lemon juice
1/2 tsp Smoked paprika
1 pinch Cayenne pepper

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.)

Nutrition Facts : Calories 337 kcal, Protein 50 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 101 mg, ServingSize 1 serving

EASY BROILED LOBSTER TAILS



Easy Broiled Lobster Tails image

This recipe is great for those little frozen lobster tails and when you only have a few minutes. The olive oil makes the lobster moister and the lemon pepper gives it a good flavor.

Provided by BEACH1990

Categories     Seafood     Shellfish     Lobster

Time 20m

Yield 2

Number Of Ingredients 3

2 (6 ounce) frozen lobster tails
1 tablespoon olive oil
1 teaspoon lemon pepper seasoning

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.

Nutrition Facts : Calories 213.9 calories, Carbohydrate 1.1 g, Cholesterol 161.5 mg, Fat 8.3 g, Protein 32 g, SaturatedFat 1.2 g, Sodium 734.2 mg, Sugar 0.1 g

BROILED LOBSTER TAIL



Broiled Lobster Tail image

No matter where you live, these succulent, buttery lobster tails are just a few minutes away. Here in Iowa, we use frozen lobster with delicious results, but if you're near the ocean, by all means use fresh! —Lauren McAnelly, Des Moines, Iowa

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 4

4 lobster tails (5 to 6 ounces each), thawed
1/4 cup cold butter, cut into thin slices
Salt and pepper to taste
Lemon wedges

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.

Nutrition Facts : Calories 211 calories, Fat 13g fat (8g saturated fat), Cholesterol 211mg cholesterol, Sodium 691mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

BROILED LOBSTER



Broiled Lobster image

Lobster cooks easily in the broiler pan, making a tantalizing main course for any special occasion. Also try:Grilled Corn, Heirloom Tomato, Avocado, and Arugula Salad

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

Coarse salt and freshly ground black pepper
4 live (1-to-2-pound) lobsters
1/2 stick unsalted butter, melted
2 teaspoons chopped parsley
2 teaspoons minced chives
Maldon sea salt
Lemon wedges, for serving

Steps:

  • Bring a large pot of water to a boil. Prepare an ice-water bath. Generously salt boiling water and return to a boil. Plunge lobsters headfirst into boiling water and cook for 5 minutes; immediately transfer to ice-water bath to cool.
  • Meanwhile, preheat broiler. In a small bowl, mix together butter, parsley, chives, and 1/2 teaspoon salt; set aside.
  • With a large knife, cut cooled lobsters in half lengthwise. Place cut side up on a baking sheet and brush cut side with butter mixture.
  • Transfer to broiler and broil until lobsters are golden brown and cooked through, 6 to 8 minutes. Sprinkle with sea salt and serve immediately with lemon wedges.

HOW TO BROIL A LOBSTER TAIL



How to Broil a Lobster Tail image

Basic directions on how to broil the tail only. The finished product looks like it does when served in a restaurant. (I cut this from a magazine years ago). Have a look at the photos as a guide.

Provided by mums the word

Categories     Lobster

Time 10m

Yield 1 tail, 1 serving(s)

Number Of Ingredients 5

4 ounces lobster tails
1/2-1 tablespoon butter
garlic salt
pepper
paprika

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.

BROILED LOBSTER, NEW YORK RESTAURANT-STYLE



Broiled Lobster, New York Restaurant-Style image

Provided by Food Network

Yield 4 servings.

Number Of Ingredients 3

4 live lobsters, about 1 1/2 lbs. each
melted butter
buttered bread crumbs (optional

Steps:

  • Fill a large pot with salted water. Bring to a boil and immediately add the lobsters. Cook for 7 minutes.
  • Remove the lobsters, split them, brush them with melted butter and place under a broiler for another 7-8 minutes, or just until the meat is cooked and the top is nicely browned.
  • If desired, a minute before removing from broiler, you may sprinkle the green tomalley with buttered bread crumbs.

BROILED LOBSTER WITH LEMON SABAYON



Broiled Lobster with Lemon Sabayon image

Provided by Eric Greenspan

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 23

Three 1 1/2-pound live lobsters
1/2 cup picked fresh parsley leaves
1/4 cup chopped sun-dried tomatoes
2 tablespoons thinly sliced celery
1 tablespoon drained capers
Zest of 2 lemons
2 sticks unsalted butter
2 cups panko breadcrumbs
1/4 cup picked fresh parsley leaves
Zest of 1 lemon
1/2 cup lemon juice
1 tablespoon lobster roe
4 large egg yolks
Kosher salt
2 tablespoons unsalted butter
2 cups Israeli couscous
1 quart lobster stock (homemade or store-bought)
1 bunch fresh Italian parsley, stems removed
2 cloves garlic
1/2 cup olive oil
1 cup shelled walnuts, toasted
Zest of 2 lemons plus 1/4 cup lemon juice
1/2 teaspoon kosher salt

Steps:

  • For the lobsters: Bring a very large pot of water to a boil and have an ice bath standing by.
  • Separate the claws from the lobster bodies and carefully stuff each lobster tail with a spoon handle, inserting at the fan end (this will help keep the lobster tails straight as they cook). Add the lobsters and claws to the boiling water and cook for about 6 minutes. Shock in ice water until cool to the touch. Remove the spoons.
  • Split each lobster in half. Remove the tomalley from the lobster bodies and add to a medium heatproof bowl. Set aside. Clean out the shells of the bodies, as we will be filling them later. Set aside the lobsters on a sheet tray.
  • Remove the claw meat from the shell and chop. Mix the chopped claw meat with the parsley, sun-dried tomatoes, celery, capers and zest in a bowl. Set aside.
  • For the breadcrumbs: Melt the butter in a small saucepan and cook until browned. Place the panko, parsley and lemon zest in a blender and slowly add the brown butter until smooth. Set aside.
  • For the sabayon: Place the lemon juice, roe, yolks and a pinch of salt in the bowl with the tomalley and set over a small pot of simmering water. Cook, whisking constantly and occasionally removing the bowl from the pot to prevent the mixture from getting too hot and curdling, until the mixture has thickened, about 4 minutes. (The whisk should leave a trail when pulled through the mixture.) Turn off the heat but leave the bowl in place to keep warm.
  • For the couscous: Add the butter to a large, high-sided saute pan over medium-high heat and allow to brown. Add the Israeli couscous to the browned butter and stir to combine. Allow the couscous to toast, about 1 minute. Slowly start adding the lobster stock and cook until absorbed, continually adding lobster stock as needed (similar to risotto), until all the liquid has been absorbed, about 10 minutes.
  • Meanwhile, add the parsley, garlic, olive oil, walnuts, lemon zest and juice and salt to a blender and blend until smooth. Taste and adjust the seasoning as needed. Add the pesto to the couscous and stir to combine.
  • Preheat the broiler.
  • Filled the cleaned out lobster bodies with the lobster salad. Cover the lobster salad with the sabayon. Spread the breadcrumb mixture over the lobster tails. Broil the lobsters until the breadcrumbs and sabayon are browned, about 5 minutes.
  • Pour the couscous onto a large, shallow serving platter. Top with the broiled lobsters.

BROILED LOBSTER TAILS



Broiled Lobster Tails image

This is a quick and tasty way to make DELICIOUS broiled lobster tails...YUM! Keep an eye on them while they're in the oven so they don't burn.

Provided by SKYGRETCH

Categories     Seafood     Shellfish     Lobster

Time 20m

Yield 2

Number Of Ingredients 6

2 whole lobster tails
½ cup butter, melted
½ teaspoon ground paprika
salt to taste
ground white pepper, to taste
1 lemon - cut into wedges, for garnish

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.

Nutrition Facts : Calories 591.8 calories, Carbohydrate 7.4 g, Cholesterol 302.5 mg, Fat 48 g, Fiber 2.9 g, Protein 37 g, SaturatedFat 29.5 g, Sodium 891.1 mg, Sugar 0.1 g

BROILED WHOLE LOBSTER



Broiled Whole Lobster image

Provided by James Beard

Categories     Shellfish     Broil     Backyard BBQ     Lobster     Summer     House & Garden

Number Of Ingredients 0

Steps:

  • Lobster is usually split before broiling, but it is my belief that this results in dry lobster meat, tasteless and tough. Broil the lobster whole over coals, allowing about 15 to 20 minutes cooking time. Turn it to cook evenly. Split it after broiling, remove the intestines and stomach and serve with plenty of melted butter and lemon quarters.

BROILED LOBSTER VINAIGRETTE



Broiled Lobster Vinaigrette image

Provided by Mark Bittman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 3

4 1 1/4- to 1 1/2-pound live lobsters
Salt
3/4 cup basic vinaigrette

Steps:

  • Bring a large pot of water to a boil and salt it. Plunge the lobsters into the water (one or two at a time if necessary) and cook just until they turn red, about 2 minutes. Remove them and plunge into an ice-water bath to stop the cooking. (You can do this several hours in advance and refrigerate the lobsters until you're ready to proceed.) Split the tails down the middle of their soft undersides so they will lie flat.
  • Preheat broiler, and adjust the rack so there will be about 3 inches between the lobsters and the heating element. Broil the lobsters until they are hot and their shells just begin to char, about 10 minutes. Serve hot, warm, at room temperature or cold, with the vinaigrette.

Nutrition Facts : @context http, Calories 691, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 28 grams, Protein 103 grams, SaturatedFat 5 grams, Sodium 2639 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED LOBSTER



Grilled Lobster image

Make and share this Grilled Lobster recipe from Food.com.

Provided by Millereg

Categories     Lobster

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 4

2 live lobsters, approximately 2 pounds each
1/3 cup unsalted butter, melted,for dunking
salt and pepper, to taste
1 lemon, quartered

Steps:

  • In a large pot boil about 2 gallons of water.
  • Add one live lobster and cover.
  • Cook for 3 minutes.
  • Remove lobster with tongs and return water to boiling.
  • Add 2nd lobster.
  • Cook three minutes and remove with tongs.
  • Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
  • Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
  • Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
  • Serve with melted butter in dunking bowls and lemon wedges.

Nutrition Facts : Calories 394.9, Fat 31.9, SaturatedFat 19.7, Cholesterol 271.8, Sodium 639.2, Carbohydrate 2.7, Fiber 0.8, Sugar 0.8, Protein 25.4

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