PERFECT LOBSTER TAILS
We tried lobster tails every which way -- steamed, baked, grilled, broiled -- and this is our favorite. Fast and foolproof, this recipe is your ticket to an impressive main course in minutes.
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
- 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).
ORANGE LOBSTER TAIL
This is what I tried the other day and liked it.
Provided by brandondddavis
Categories Lobster Recipes
Time 25m
Yield 2
Number Of Ingredients 4
Steps:
- Melt butter in a skillet over low heat.
- Stir orange juice into melted butter and bring mixture to a simmer.
- Stir in white wine.
- Place lobster tails in orange juice and wine mixture.
- Cover and steam until lobster shells turn bright red and the meat is opaque, 10 to 15 minutes.
Nutrition Facts : Calories 541.6 calories, Carbohydrate 15.4 g, Cholesterol 192.9 mg, Fat 38.8 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 24.1 g, Sodium 769.6 mg, Sugar 10.7 g
LOBSTER TAILS WITH CITRUS BUTTER
Make and share this Lobster Tails with Citrus Butter recipe from Food.com.
Provided by GinnyP
Categories Lobster
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut the lobster tails down the center through the meat but not all the way through the shell.
- Fold over butterfly style.
- Combine remaining ingredients and brush over the meat.
- Put some foil over your grill and place the tails, shell side down on the foil.
- Cook, covered, for about 14-16 minutes until the meat is firm and white.
- Brush occasionally while cooking.
- Loosen the meat slightly before serving and brush one last time with the citrus butter.
- NOTE: We broiled instead of grilled.
- Used a broiling pan with the broiler on low, with the tails about 6 inches from the heat source and watched them the entire time.
- We serve with the remaining citrus butter.
- You may choose to make extra.
Nutrition Facts : Calories 245.7, Fat 13.4, SaturatedFat 7.6, Cholesterol 119.8, Sodium 266.1, Carbohydrate 3.4, Sugar 0.2, Protein 26.4
ROASTED LOBSTER TAILS WITH GINGER DIPPING SAUCE
Make and share this Roasted Lobster Tails With Ginger Dipping Sauce recipe from Food.com.
Provided by chia2160
Categories Lobster
Time 28m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- FOR THE SAUCE: Combine mustard and water in a small bowl; stir well with a whisk.
- Stir in soy sauce, plum sauce, sherry, and ginger; set aside.
- FOR THE LOBSTER: Make a lengthwise cut through the top of each lobster shell using kitchen shears, cutting to, but not through, lobster meat; press shell open.
- Place the lobster tails, cut sides up, in a shallow roasting pan coated with cooking spray.
- Combine the oils and pepper, and spoon over the lobster meat.
- Bake at 425 degrees F for 13 minutes or until the lobster meat turns opaque.
- Serve lobster with sauce, and garnish with onions, if desired.
Nutrition Facts : Calories 362, Fat 7.2, SaturatedFat 1, Cholesterol 184.8, Sodium 1319, Carbohydrate 13.2, Fiber 0.4, Sugar 0.5, Protein 56
GRILLED LOBSTER WITH ORANGE CHIPOTLE VINAIGRETTE
Categories Blender Backyard BBQ Orange Basil Lobster Hot Pepper Grill Chill Grill/Barbecue Gourmet
Yield Serves 8
Number Of Ingredients 10
Steps:
- Bring a large kettle (at least 8-quart capacity) three fourths full of water to a boil for lobsters.
- In a blender blend zest, orange juice, vinegar, chipotles in adobo, salt, and sugar until chipotles are chopped fine. With motor running add oil in a slow stream. Vinaigrette may be prepared up to this point 3 days ahead and chilled, covered. Bring vinaigrette to room temperature before serving.
- In boiling water partially cook lobsters, 2 at a time, over high heat 3 minutes and transfer with tongs to a colander to drain and cool. (Make sure water returns to a full boil before adding each batch of lobsters.)
- When lobsters are cool enough to handle, remove tails and claws and discard bodies. With kitchen shears halve tails (including shells) lengthwise, cutting off swimmerets on underside of tails if desired. Lobsters may be prepared up to this point 1 day ahead and chilled, covered.
- Prepare grill.
- Grill claws, in batches if necessary, on a rack set 5 to 6 inches over glowing coals, turning occasionally, until liquid bubbles at open end, 5 to 7 minutes, and transfer to a platter.
- Stir basil leaves into vinaigrette and reserve 1 1/4 cup in a small pitcher. Brush meat in lobster tails with some vinaigrette. Grill tails, meat side down, in batches if necessary, 3 minutes. Turn tails meat side up, brushing with more vinaigrette, and grill until juices are bubbling and meat is plump and opaque, 3 to 5 minutes. Transfer tails to platter. Lobster may be grilled 2 hours ahead and cooled, uncovered, before chilling, covered.
- Serve lobster warm or chilled with reserved vinaigrette and garnish with basil sprigs.
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