The Healthy My Ass Cookbook

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Index
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Other Entrée Recipes:

Bacon Cheese Franks

Chicken Enchiladas

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Shrimp

Fried Swai

Honey Mustard Roasted Chicken Thighs

Lasagna

Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole

Meatloaf

Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Roasted Pork Butt

Stromboli

Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole

Turketti

Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Broiled Lobster Tails

While not as easy as boiling, much more delicious.

Ingredients:

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

Directions:

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.

Print

Other Information:

Source: Originally from my Cooking For Two cookbook, but enhanced by me over time.

Times:
Preparation: 0:30
Broil: 0:20
Total: 1:00

Yield: 4 tails
Servings: 4

Nutrition Facts per Serving:
459 Calories
31g Fat (61.0% calories from fat)
43g Protein
1g Carbohydrate
trace Dietary Fiber
293mg Cholesterol
974mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
6 Lean Meat
6 Fat
0 Other Carbohydrates.

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