Seafood Supper Club: Broiled Lobster Tail

May 27, 2021

Are you ready for some lobstah, Seafoodies?

Let’s face it, life is too short to live without lobster! But if you’ve been thinking of this scrumptious shellfish as vacation fare or a special-occasion, restaurant-only kinda treat, it’s time to fire up the broiler and bring a taste of Maine to your own kitchen! Our new recipe for Broiled Lobster Tail is easy-peasy. We promise! And you can enjoy this succulent lobster dinner in less than 30 minutes! What are you waiting for?

This recipe adheres to the two cardinal rules of lobster: Less Is More and KISS (Keep It Simple, Seafoodies). Lobster is luscious all on its own and its flavor really shines with a minimalist approach. All you have to do is butterfly the lobster tails, brush them with a little seasoned lemon butter and let the broiler do the work while you enjoy a glass of chilled white wine. Don’t worry if you’re new to this technique because we’re going to give you the how-tos, step by step!

As indulgent as lobster tastes, we sometimes forget that it’s nutritious, too. It’s loaded with lean protein—offering more than 20 grams in a 4-ounce serving—and is a rich source of vitamin B-12 and phosphorus, as well. So, this is one splurge you can feel good about! Serve with some brown rice risotto and your favorite green vegetable for a healthy, balanced meal.

Easy Broiled Lobster

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 4

Ingredients

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.