While not as easy as boiling, much more delicious.
|1/2 cup||Clarified Butter, consumed,|
|1/2 cup||Clarified Butter, left over,|
|4 8-oz.||Lobster Tails|
|1/2 tsp.||Lemon Pepper|
|1/2 tsp.||Garlic Salt|
If necessary, prepare the Clarified Butter, otherwise simply warm it.
Using a kitchen shears, cut the hard rounded shell of each Lobster Tail down the center from the exposed meat end, stopping just before the soft tail fans. This is more easily accomplished by maximizing the curvature of the tail to minimize cutting through two overlapped pieces of shell. Now use a knife to cut through the meat along the split shell down to, but not through, the softer under membrane. If you do not have kitchen shears, use a cutting board and a heavy sharp chef's knife to cut both through the shell and the meat but not the under membrane. Hold each tail in both hands with the underside facing you and using both thumbs push in the center of each ridge connected by the membrane until you feel them crack and give. Fold each tail along these cracks folding the membrane onto itself and exposing the cut lobster meat on the other side. Wrap the tail fans in aluminum foil to prevent burning.
Place the tails meat side up on a broiler pan. Season with Lemon Pepper and Garlic Salt. Brush with clarified butter. Broil 5 inches from the heat until the shell on the underside turns pink, about 12 to 18 minutes, brushing frequently about every 3 minutes with additional clarified butter.
Divvy up the remaining clarified butter into 4 small ramekins to serve with the lobster tails for dipping.
Source: Originally from my Cooking For Two cookbook, but enhanced by me over time.
Yield: 4 tails
Nutrition Facts per Serving:
31g Fat (61.0% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
6 Lean Meat
0 Other Carbohydrates.
Copyright 2006-2017 by Keith Langeneckert. All rights reserved. Contact WebMaster.