Ingredients
Scale
- 4 (4-ounce) lobster tails, fresh or frozen
- 4 tablespoons butter, melted
- 4 cloves garlic, minced
- ¼ cup white wine
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- Salt and pepper, to taste
- Fresh parsley, chopped (optional)
- Lemon wedge, for garnish (optional)
Instructions
- If frozen, thaw lobster overnight in refrigerator or in pot of cold water for 30 minutes or more. Pat dry with a paper towel.
- Position oven rack to middle of oven, then preheat to broil. Line a baking sheet with foil, and place lobster tails on baking sheet.
- Butterfly the tails: Using sharp kitchen shears, cut down the center of the top of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. (Remove any veins, if there are any.) Cut through the top of the shell only (not the bottom shell). Run your finger between the meat and shell to loosen it and spread the meat open a little. Slightly push together the empty shell underneath and place the row of meat on top. Sprinkle lobster with a pinch of salt and pepper.
- In a small bowl, whisk together butter, garlic, white wine, lemon juice, lemon zest and parsley. Brush the mixture on lobster meat.
- Broil for 12 to 14 minutes or until lobster meat is opaque and slightly browned, or until lobster is cooked through and internal temperature reads 140 to 145 degrees F. Garnish with fresh parsley and lemon slices if desired and serve immediately.
Notes
- Recommended Utensils; Baking sheet, foil, kitchen shears, small mixing bowl, kitchen brush
- For more recipe inspiration, download Dish on Fish’s E-Cookbook today! Happy cooking.
- Prep Time: 10
- Cook Time: 15
- Category: Lobster